Cheryl Birch

Thoughts, Meditations of the Heart, Poems

Persimmon Salsa Recipe


Every once in awhile I post a recipe. I got some persimmons from a friend and wondered what to do with them besides peel them and eat them. So, I experimented and this was a delicious and colorful white fish topper! Hoping it is equally good with salmon and chicken, but I haven’t tried that yet.

Persimmon Salsa

½ cup persimmon pulp chopped small
Be sure to use sweet peeled and cored non-astringent persimmons
¼ cup fresh tangerine, seeded and chopped (orange okay)
¼ cup finely chopped Anaheim pepper
¼ cup finely chopped onion
1 tablespoon finely chopped cilantro
Squeeze of fresh lemon
Dash of onion powder
Dash of salt

Mix all ingredients in a bowl and toss well. I let the flavors marinate in the refrigerator for about 20 minutes before serving.



Single Post Navigation

One thought on “Persimmon Salsa Recipe

  1. Pingback: Getting Healthy for God’s Service | Rev Cheryl Birch

Excited to hear what you have say!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s