Persimmon Salsa

5 from 1 review

Enjoy the fresh flavor of Persimmon Salsa Fresca as a quick appetizer or snack, served with tortilla chips or as a side dish served with any grilled meats, fish or tofu.

Nutrition facts are calculated for 2.5 cups of salsa and not for individual servings.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword persimmon salsa, persimmon salsa fresca, persimmon salsa recipe

Prep Time 15

Cook Time 0

Total Time 15

Servings cups

Calories 428kcal

Author Chef Kathy McDaniel

Ingredients

4 Fuyu persimmons diced (about 2 cups)
1/4 cup red onion finely diced
1 serrano or jalapeño pepper seeded and finely diced
1 small tomato finely diced (with some of the seeds removed)
1/4 cup chopped cilantro
1/2 cup pomegranate arils
Fresh lime juice about 2 teaspoons or more to taste
Salt and ground black pepper to taste

US Customary - Metric

Instructions

Place the diced persimmons, diced onion, diced jalapeño , tomato and cilantro in a medium bowl. Add the pomegranate seeds (arils) and lime juice. Toss to combine. Season with salt and ground black pepper to taste.
Serve with tortilla chips, pita chips, quesadillas or tacos. It can also be served as a side dish with grilled meats, fish, etc.

Notes

If possible, make the salsa at least an hour before serving. This will allow the flavors to meld together.
Chop ingredients into small uniform pieces. Smaller pieces are easier to scoop up!
As an appetizer, serve with tortilla chips or pita chips.
As a side dish, serve it with grilled meats, pan seared fish or tofu.
Leftovers can be store in an airtight container in the refrigerator for 1-2 days.
You can use fresh lemon juice instead of fresh lime juice.
Instead of fresh cilantro, use fresh basil or parsley.
This recipe yields about 2 1/2 cups (depending on the size of the persimmons). The nutrition facts reflect the amount of calories in 2 1/2 cups.

Nutrition