Persimmon Salsa

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persimmon salsa
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  • 4 ServingsServings

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

Preparation

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.