Learn how to use persimmons in a whole new way with this easy homemade persimmon salsa recipe. Sweet fuyu persimmons are paired with pomegranate seeds, cilantro, and jalapeno to create a quick, well balanced salsa recipe. It only takes 20 minutes to make and is vegan friendly/gluten free!

Persimmon salsa in a bowl served with tortilla chips.

I am always looking for new ways to use persimmons. They’re hands down my favorite fall fruit. Typically, I like to use them in a dessert recipe like a persimmon jam or a persimmon bread, but today, I wanna share a savory recipe instead. This is my super easy persimmon salsa! It’s slightly sweet thanks to the persimmon paired with some acidic flavors from the lime and pomegranate seeds. It’s the perfect fall salsa.

A tortilla chip scooping persimmon salsa.

How I came up with this recipe

The inspiration for this recipe came from a stall at the Santa Monica Farmer’s Market. They were selling persimmons, pomegranate, and a persimmon salsa. The minute I heard persimmon salsa, I knew it had to be good. I loved how it tasted and how it used persimmon, so I went home and developed my own version.

For this recipe, I chose to use fuyu persimmons because it’s so much meatier than hachiya persimmons. The fruit itself holds its shape really well which lends well to a salsa. I then balanced out the sweet flavor with acidic and herby ingredients typically found in salsa like lime, cilantro, and jalapeno. It was the perfect combination.

Making my persimmon salsa

How I like to eat this persimmon salsa

Ever since I started making this salsa I’ve been mostly eating it as a snack with tortilla chips. I also love topping some eggs with it or making a simple breakfast taco.

Persimmon salsa in a bowl served with tortilla chips.

Did you make this dish?

If you made this dish, I would love to see!

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Persimmon salsa in a bowl served with tortilla chips.

Get the Recipe:
Easy Homemade Persimmon Salsa

Learn how to use persimmons in a whole new way with this easy homemade persimmon salsa. Sweet fuyu persimmons are paired with pomegranate seeds, cilantro, and jalapeno to create a quick, well balanced salsa recipe. It only takes 20 minutes to make!
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Ingredients
 
 

Instructions
 

  • Mince 2 fuyu persimmons, 1 cup of red onion, 2 tbsp of cilantro, and 1 jalapeno. Add to a bowl.
  • To the bowl, add ½ cup of pomegranate seeds, the juice of 1 lime, and ½ tsp of salt. Mix well and serve!

Notes

Store in the fridge for up to 5 days.
Serving: 0.75cups, Calories: 146kcal, Carbohydrates: 38g, Protein: 2g, Fat: 1g, Saturated Fat: 0.05g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.03g, Sodium: 294mg, Potassium: 393mg, Fiber: 2g, Sugar: 5g, Vitamin A: 47IU, Vitamin C: 70mg, Calcium: 40mg, Iron: 2mg
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