Persimmon Pomegranate Salsa

Monday, January 5, 2015 | © 2014 |

This slightly spicy winter salsa recipe from My Recipe, which I modified a little, uses the winter favorites of persimmons and pomegranate in place of tomatoes. Serve over smoked fish, chicken or steak, or as an appetizer atop cheese or crackers with a dab of sour cream. It can be made up to one day ahead. Cover and refrigerate. Bring to room temperature before serving.

  • 1 Large ripe persimmon, peeled and coarsely chopped
  • Pomegranate seeds from 1 medium pomegranate
  • 1 Onion, diced
  • 1/2 Cucumber, deseeded and diced
  • Fresh parsley, chopped
  • 1 tbsp Fresh lemon juice
  • 1 tsp Grated peeled fresh ginger
  • 1 tsp Chilli flakes
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper

  1. Combine diced persimmon, pomegranate seeds, onion, cucumber and chopped parsley in a medium bowl.
  2. Combine lemon juice, ginger, chilli flakes, salt, and pepper in a small bowl. Stir together and drizzle over persimmon mixture. Toss to coat. | © 2014 |
 | © 2014 |

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