Persimmon’s are filled with flavor and nutrients. They work perfectly just like peaches and can be turned into this fruit salsa to top chicken, fish or even just by itself right on a slice of bread.
Persimmon Salsa
Servings
6 Servings
Ingredients
- 3 firm persimmons finely diced
- 1 red chili thinly sliced
- 1/3 cup chopped mint
- Juice of one lime
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 teaspoon salt
Instructions
- Combine all ingredients together. Store in refrigerator until ready to serve. Serve salsa with grilled fish or chicken or with mixed greens as a salad.
- As seen in the Joy of Kosher with Jamie Geller Magazine (Winter 2012) – Subscribe Now.
I have never been a huge fan of Persimmon, but now that I am living in Israel I think I need to be, so I can’t way to try this salad. I hope it converts me.