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Lilly’s Table

 
 
Shredded Pork Tacos
© Lillys-Table.com Photo of Pomegranate Persimmon Salsa
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Pomegranate Persimmon Salsa

from Shredded Pork Tacos, the Week of November 3, 2013.
View the next recipe for this meal.

Juicy, jewel-like pomegranate seeds and tiny chunks of fuyu persimmon are tossed with more traditional salsa ingredients and few other ‘secret’ ingredients.

Ingredients

  • 1 persimmon, fuyu, hard variety
  • 1 cup pomegranate, seeds, from about 1 fruit
  • 1 tablespoon cilantro, finely chopped
  • 1 teaspoon ginger, finely minced
  • 1 teaspoon jalapeno, finely minced
  • ½ teaspoon cinnamon
  • 1 whole lime, zest and juice
  • 1 pinch salt

Serving Size: 4 People

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Preparation Instructions

Remove the stem of the Fuyu Persimmon and finely chop into pieces. Toss with the pomegranate seeds, cilantro, ginger, jalapeno, cinnamon, lime zest and juice. Add a pinch of salt to taste.

Serve immediately or allow to rest and the flavors will meld further.

To deseed a Pomegranate:
Prepare a large bowl of water that you can fit both of your hands in. Cut the fruit in half. Submerge the fruit, continue to break into pieces, pulling the seeds off and allowing them to drop to the bottom of the bowl. The white membranes will float to the top. Scoop them off and discard. The seeds will then be free & clear to use.