Persimmon Salsa

Name: Persimmon Salsa
Prep time: 10 min
Total time: 10 min
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, such as Colavita); 2 tablespoons torn basil leaves or 2 teaspoons dried; 2 tablespoons torn mint leaves (optional); 1 tablespoon honey; 1/2 teaspoons kosher salt (divided)

Jamie Geller • Dec 19, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

Persimmon Salsa

Prep Time 10

Total Time 10

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Servings

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, such as Colavita
2 tablespoons torn basil leaves or 2 teaspoons dried
2 tablespoons torn mint leaves optional
1 tablespoon honey
1/2 teaspoons kosher salt divided

Instructions

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.

Category: Recipes

Holidays: Fourth of JulyHanukkahPassover

Diets: Gluten FreeHealthyLow FatPareve

Styles: Cook For A Crowd

About Jamie Geller

Jamie Geller influences millions every day. Known as the “Jewish Rachael Ray” (The New York Times), and the “Queen of Kosher” (CBS) 7-time best-selling author Jamie Geller is the Founder and CEO of Kosher Network international (KNi), the #1 Global Kosher Food Media Company and World’s Most Watched Jewish Food Network with almost 1 Billion Views.Jamie Geller, the creative force behind JamieGeller.com also hosts the Chanukah Cooking Special with Jamie Geller on PBS and Create TV, is a regular on the TODAY Show and has been profiled by Yahoo, Forbes, Family Circle, Cosmopolitan, Chicago Tribune among many other media publications and outlets.One of the most sought-after Jewish food and lifestyle experts worldwide Jamie and “Hubby” live in Israel with their 6 beautiful children. Jamie loves nothing more than sharing Jewish comfort food with friends, family and a worldwide community of food enthusiasts.BUY JAMIE’S BOOKS

Comments

Jamie Geller

Dec 20, 2012 at 1:04 am

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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judi raphaeli

Dec 20, 2012 at 12:33 am

Peaches or persimmons?

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