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Persimmon Lime Salsa
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This persimmon lime salsa is a great recipe template. Use a different fruit in place of persimmons for a different variation (suggestions listed above).
Author:
Lindsey Jenkins
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Ingredients
3-4
fuyu persimmons, cubed
2-3
tbsp
yellow or white onion, diced
¼
cup
cilantro (fresh basil or parsley will also work)
juice of 1 lime
¼
tsp
salt, to taste
Instructions
Remove all the stems from the persimmons and cut into cubes, leaving the skin on.
Add all ingredients to a bowl and mix well. Taste and adjust to the salt and lime juice as needed.
Store in a tightly sealed container in the fridge until ready to use.
Notes
I find the flavors best if made a couple of hours in advance, but it’ll still be delicious a few minutes before as well.
This salsa is best if used within a few days.