Spiced Persimmon Salsa

Randy Mayor; Jan Gautro

Serve over flank steak or chicken, or as an appetizer to top Brie and crackers. This sweet-hot condiment can be made up to one day ahead.

Yield: 10 servings (serving size: 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 2%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 10g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 60mg
  • Calcium: 8mg


  • 3 tablespoons thinly sliced green onions (about 1 onion)
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon minced seeded jalapeño pepper
  • 3 ripe Fuyu persimmons (about 1 pound), peeled and coarsely chopped
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Combine first 5 ingredients in a medium bowl.
  2. Combine juice, ginger, salt, and pepper in a small bowl; stir with a whisk. Drizzle over persimmon mixture; toss to coat.
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