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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Persimmon Salsa
- Recipe by: Jess Case
- Serves: 6
- Meal: Snack
- Serves: 6
- Prep Time: 10 minutes
- Total Time: 20 minutes
Ingredients
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
Directions
In a small bowl, whisk olive oil, balsamic vinegar, lime juice, and black pepper. Set aside for 5 minutes to let the flavors soak.
Gently stir in persimmons, onion, tomatoes, and cilantro until fully incorporated.
Add extra cilantro and black pepper before serving.
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