I’ve finally noticed two of my favorite fruits making their way back into the local market nearby-- pomegranates and persimmons! These are virtually nonexistent in New England during the summer months and that only means that winter is slowly approaching. With high amounts of vitamins A and C, along with antioxidants, these are the perfect fruits to eat and stay healthy during flu season.
I wish these two fruits were a more standard part of the Western diet. I had never heard of a persimmon until last year! When I first tasted it, I did not let it ripen long enough and it was very bitter. It is important to let it ripen to the point where your finger can easily puncture the skin. Once ripe like this, it becomes so juicy and sweet and pairs well with anything.
I served this salsa over rice and greens and it made a meal in and of itself. This could also be served over jackfruit tacos, with chips, etc!
YIELDS
about 2 cups fresh salsa
PREP TIME
COOK TIME
TOTAL TIME
- 1 persimmon, diced
- 1 pomegranate
- 1 jalapeño, diced
- 2 tomatillos, diced
- 1 shallot, diced
- 1 tbsp minced garlic
- 1 tbsp lime juice
- 1 tbsp olive oil
- to taste salt and pepper
- 1/4 cup fresh mint
Directions
1. Cut your pomegranate in half and squeeze out the perils from both halves. Separate the perils from the juice and add perils to a large mixing bowl. We will not be using the juice in this recipe (save it for a treat in the morning!).
2. Dice the persimmon, tomatillos, shallot, and jalapeño. Add to bowl with pomegranate perils.
3. Add lime juice, olive oil, garlic, salt and pepper and mix well.
4. Shred the fresh mint and fold into the salsa.
5. Store in the fridge.
Also by Lauren: Cheesy Vegan Cheddar Jalapeno Cornbread
Vegan Mexican Lasagna With Cayenne Corn
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Photo: Lauren Sacerdote
Vegan Mexican Lasagna With Cayenne Corn
