This slightly spicy winter salsa recipe from My Recipe, which I modified a little, uses the winter favorites of persimmons and pomegranate in place of tomatoes. Serve over smoked fish, chicken or steak, or as an appetizer atop cheese or crackers with a dab of sour cream. It can be made up to one day ahead. Cover and refrigerate. Bring to room temperature before serving.
- Combine diced persimmon, pomegranate seeds, onion, cucumber and chopped parsley in a medium bowl.
- Combine lemon juice, ginger, chilli flakes, salt, and pepper in a small bowl. Stir together and drizzle over persimmon mixture. Toss to coat.