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Persimmon Salsa


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Persimmon Salsa


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Persimmon Salsa


  • Prep Time : 10 min
  • Ready Time : 10 min




  • 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


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.


Servings Per Recipe: 4

Amount Per Serving

  • Calories: 186
  • Total Fat: 14g
  • Sodium: 142mg
  • Total Carbs: 17g
  •     Dietary Fiber: 1.2g
  • Protein: 1g


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Persimmon Salsa

  1. 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.

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