Feasting at Home · by Sylvia Fountaine★ 5.0
Persimmon Salsa Recipe
NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 4%
CARBS 58G100% OF CAL
11G FIBER0G ADDED38G INTRINSIC9G OTHER38G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright winter salsa made with Fuyu persimmons instead of tomatoes, seasoned with jalapeño, cilantro, and lime. Use on fish tacos or as a fresh pico de gallo alternative.
condimentmexicandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 1/4 cup red onion, very finely diced
- 1/2 a jalapeno, finely chopped ( or start with 1 tablespoon, more to taste)
- 2 tablespoon lime juice, more to taste
- 1/4 teaspoon salt
- 3-4 Fuyu Persimmons, diced (about 2 cups, diced)
- 1/2-1 cup cilantro, chopped
- 1/4 -1/2 cup pomegranate seeds (optional)
At a glance
PER SERVING · TIME 15M
CAL 11%·PRO 4%
CARBS 58G100% OF CAL
11G FIBER0G ADDED38G INTRINSIC9G OTHER38G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 297mg
- Total sugar
- 38g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 571mg
- Calcium
- 34mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.