Persimmon Pomegranate Salsa

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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.

1 Large ripe persimmon, peeled and coarsely chopped Pomegranate seeds from 1 medium pomegranate 1 Onion, diced 1/2 Cucumber, deseeded and diced Fresh parsley, chopped 1 tbsp Fresh lemon juice 1 tsp Grated peeled fresh ginger 1 tsp Chilli flakes 1/4 tsp Salt 1/4 tsp Freshly ground black pepper

1. Combine diced persimmon, pomegranate seeds, onion, cucumber and chopped parsley in a medium bowl.
   
2. Combine lemon juice, ginger, chilli flakes, salt, and pepper in a small bowl. Stir together and drizzle over persimmon mixture. Toss to coat.

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