Winter Fruit Salsa Recipe on Food52 (2024)

Author Notes

This combination of bright fruit makes a great appetizer for a wintertime gathering. Pomegranate arils add tang and texture while persimmon flesh adds sweetness and substance. Rich avocado partly melts into a creamy binder when stirred in. The flavors are brought together with lime juice, shallot, serrano pepper, and a slightly unexpected herb and spice combination. Serve with pita chips or lavash, or consider using in place of a mango or pineapple salsa and serve it with pork chops or chicken. —hardlikearmour

Test Kitchen Notes

WHO: hardlikearmour is an outdoorsy baker based in the Pacific Northwest.
WHAT: A salsa so good you'll want to eat it with a spoon.
HOW: Just dice, toss, and here's the important part -- give it some time for the flavors to mingle and make friends.
WHY WE LOVE IT: The union of sage, cinnamon, and chile will try and throw you for a loop, but don't let it. Give in. Chips optional but recommended. —The Editors

What You'll Need

Ingredients

• ¹/₄ cupfreshly squeezed lime juice (2 large limes)
  
• ¹/₈ teaspoonsalt
  
• 3 tablespoonsminced shallot (2 medium-large cloves)
  
• 2 persimmons, peeled and diced
  
• 1 ¹/₃ cupspomegranate arils (1 large pomegranate)
  
• 1 large Hass avocado, flesh diced
  
• 1 serrano chile, seeds and veins removed, flesh minced
  
• 2 tablespoonschiffonade mint
  
• 2 teaspoonsminced sage
  
• ¹/₈ teaspooncinnamon