Persimmon Salsa
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Persimmon Salsa
Times
- Prep Time : 10 min
- Ready Time : 10 min
Servings
4
Ingredients
- 4 small persimmon, diced (about 1 ½ cups)
- 1 small red onion, thinly sliced
- 20 cherry tomatoes, halved
- 1 lemon, juiced
- ¼ cup extra virgin olive oil, divided
- 2 tablespoons torn basil leaves or 2 teaspoons dried
- 2 tablespoons torn mint leaves, optional
- 1 tablespoon honey
- 1/2 teaspoons kosher salt, divided
Directions
In a medium bowl, combine persimmon, red onions, tomatoes, lemon juice, 2 tablespoons olive oil, basil, mint, honey, and ½ teaspoon salt and stir well.
Photo courtesy of Maryline.
Nutrients
Servings Per Recipe: 4
Amount Per Serving
- Calories: 186
- Total Fat: 14g
- Sodium: 142mg
- Total Carbs: 17g
- Dietary Fiber: 1.2g
- Protein: 1g
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About Jamie Geller
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Pareve , Sauce & Dressing , Chanukah, Fourth of July, Passover Recipes , Israeli & Middle Eastern , Cooking for a Crowd, Make Ahead , Gluten Free, Low Fat, Picnic , Fruit ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Peaches or persimmons?
ooooh thanks for the catch. Will fix the directions, it is supposed to be persimmons but you can easily sub in peaches — I originally developed this recipe during a NY summer with peaches I just changed to persimmons now in season. Enjoy with either.