Ingredients
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, to taste
- Ground black pepper, to taste
Instructions
- Prepare the ingredients: Dice the Fuyu persimmons, red onion, serrano or jalapeño pepper (removing seeds to control heat), and tomato (removing some seeds). Chop the cilantro and collect the pomegranate arils.
- Toss the salsa: In a medium bowl, combine the diced persimmons, red onion, jalapeño, tomato, and cilantro. Add the pomegranate arils and pour in the fresh lime juice. Gently toss all ingredients together to ensure an even distribution of flavors.
- Season: Add salt and ground black pepper to taste, mixing gently again to blend the seasoning without bruising the fruit.
- Serve: Enjoy the persimmon salsa immediately with tortilla chips, pita chips, quesadillas, or tacos. It can also be served as a fresh side dish alongside grilled meats or fish for a complementary sweet and tangy flavor.
Notes
- Adjust lime juice amount according to your preferred level of acidity and tang.
- Seed removal from the jalapeño or serrano controls the heat level; keep seeds for spicier salsa.
- For a milder version, substitute jalapeño with a milder pepper or omit entirely.
- This salsa is best served fresh but can be refrigerated for up to 24 hours; note that the persimmon may soften over time.
- Pomegranate arils add sweetness and crunch; if unavailable, consider substituting with diced red grapes or pomegranate molasses for tang.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
