Persimmon Salsa

Serving size:
 2 Cups


    • 4
    • Fuyu persimmons (firm but ripe, peeled if you'd like, cut into 1/2-inch cubes)
    • 2 T
    • white onion (minced)
    • 1 T
    • lime juice (plus 1 teaspoon)
    • 1 T
    • basil (fresh, minced)
    • 2 t
    • serrano chile (seeded and minced)
    • 2 T
    • mint (fresh, minced)
    • salt
    • black pepper
5 minutes
Ready in
5 minutes


You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.

Adapted from


Combine all ingredients in a small bowl. Season to taste with salt and pepper. Serve!


Special Diets: 

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