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PERSIMMON SALSA
From October to February, take advantage of the naturally sweet, exotic Persimmon from Japan. This honey flavored fruit, rich in vitamin A and potassium, are just what your body needs.
















Serves six

1 cup persimmon, peeled and diced into ¼-inch pieces (2 persimmons)
1 cup tomatoes, diced into ¼-inch pieces (2 medium tomatoes*)
¼ cup onion, minced (1 small onion)
1 large clove garlic, minced finely
2 Tbsp. lemon juice
1 Tbsp. cider vinegar
1 tsp. sugar
½ tsp. salt
½ tsp. freshly ground black pepper

*Although fresh is best, you may substitute one 14.5-oz. can of diced tomatoes (drained) if you don't have fresh on-hand.



Stir together all ingredients and serve. Best served after flavors have mingled for at least one hour.

Nutrition Info (per serving): 29 calories, trace protein, 7 g carbs, 0 g fat, trace fiber, trace cholesterol, 198 mg sodium, 1.3 g sugar

Continue on to the Recipe Homepage

    


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