Pomegrante and Orange Salsa

   1      large         pomegranate
   2      large         orange, peeled and
   1                    Chile, Jalapeno, deveined and minced
   1      large         tomato, peeled, seeded, chop
   1      tablespoon    Lime juice
   1      tablespoon    Cilantro, fresh, minced
     1/2  teaspoon      Cumin, ground
   2      tablespoons   Scallion, thinly sliced

Break the pomegranate apart to release the seeds.  Discard membranes and skin.  Drain seeds and pat dry on paper towels.  Place in a medium bowl.  Add the oranges, jalapeno, tomato, scallions, lime juice, coriander and cumin.  Stir well.  Cover and chill at least two hours.