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.

Winter Fruit Salsa

Makes about 3 cups

• 1/4cup freshly squeezed lime juice (2 large limes)
• 1/8teaspoon salt
• 3tablespoons minced shallot (2 medium-large cloves)
• 2persimmons, peeled and diced
• 1 1/3cups pomegranate arils (1 large pomegranate)
• 1large Hass avocado, flesh diced
• 1serrano chile, seeds and veins removed, flesh minced
• 2tablespoons chiffonade mint
• 2teaspoons minced sage
• 1/8teaspoon cinnamon

1. Combine lime juice, salt, and minced shallot in a medium non-reactive bowl while prepping the rest of the ingredients.
2. Dice the persimmon and avocado so the pieces are about the same size as a pomegranate aril. As ingredients are prepped, add them to the bowl, gently tossing to incorporate. When everything has been added, toss to blend.
3. Allow flavors to meld 20 to 60 minutes before serving. This holds up for several hours, so is best made the same day. It tastes fine later, but the avocado gets a little ugly.

https://food52.com/recipes/19889-winter-fruit-salsa