Persimmon Salsa
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
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
Calories: 428 kcal, Carbohydrates: 111 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 0.1 g, Polyunsaturated Fat: 0.1 g, Monounsaturated Fat: 0.1 g, Sodium: 9 mg, Potassium: 1185 mg, Fiber: 3 g, Sugar: 7 g, Vitamin A: 601 IU, Vitamin C: 211 mg, Calcium: 95 mg, Iron: 8 mg
