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permissions salsa in a bowl

Persimmon Salsa

Fall in love with persimmon salsa, a zesty and refreshing twist that's perfect for sharing with friends and family at home or dinner parties.
permissions salsa in a bowl

You may see persimmons appearing in grocery stores around autumn time, and if you’ve never tried one, now’s the time. These bright-orange, tomato-shaped fruits are loaded with vitamin A, vitamin C, copper, and manganese, and full of antioxidants and fiber. Try this persimmon salsa for a fresh, seasonal take on traditional salsas.

Fuyu persimmons are one of the more popular types, and when they are fully ripe, they can taste as sweet as honey and makes a great addition to any dish. However, if you eat a Hachiya persimmon before it’s ripe enough, this fruit will taste bitter. 

We chopped up a few persimmons and tossed them with onion and cherry tomatoes in a lime vinaigrette dressing for a delicious seasonal salsa that can be enjoyed paired with PaleoFLEX™ Tortilla Chips or raw vegetables. For a fun twist on breakfast, use on top of a frittata, or in place of the peach salsa with these poached eggs.  

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  • Serves: 6
  • Prep Time: 10 minutes
  • Total Time: 20 minutes
Print this Recipe


  • 3 tbsp olive oil

  • 1 1/2 tbsp balsamic vinegar

  • 1/2 lime, juiced

  • 1/4 tsp black pepper (AIP - omit)

  • 4 ripe persimmons, diced

  • 1/4 cups red onion, diced

  • 1/2 cherry tomatoes, halved

  • 1/4 cups fresh cilantro, chopped


  1. In a small bowl, whisk olive oil, balsamic vinegar, lime juice, and black pepper. Set aside for 5 minutes to let the flavors soak.

  2. Gently stir in persimmons, onion, tomatoes, and cilantro until fully incorporated.

  3. Add extra cilantro and black pepper before serving.

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