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–+ servings
Persimmon Bruschetta

Persimmon Bruschetta

Susan Phillips
This simple riff on bruschetta combines Fuyu persimmons with strawberries, ginger, and basil for a truly memorable topping.
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Prep Time 10 minutes
Course Appetizer, Breakfast
Cuisine American
Servings 8
Calories 171 kcal

Ingredients
 
 

  • 6 Fuyu Persimmons skins and ends removed
  • 6 large strawberries diced
  • 2 tablespoons white onion diced
  • 2 tablespoons cilantro leaves chopped
  • 2 tablespoons basil leaves chopped
  • 1 teaspoon grated ginger
  • 1 tablespoon chopped jalapeno optional
  • 2 limes

Instructions
 

  • Chop the persimmons into a small dice and add to a bowl.
  • Add the rest of the ingredients. Squeeze the juice of both limes and stir to combine.
  • Serve immediately or up to three days in the fridge.

Nutrition

Calories: 171kcalCarbohydrates: 45gProtein: 1gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 3mgPotassium: 456mgFiber: 1gSugar: 1gVitamin A: 83IUVitamin C: 99mgCalcium: 49mgIron: 4mg
Keyword appetizer, basil, bruschetta, cilantro, fall, French onion dip, ginger, Jalapenos, persimmon, persimmon recipes, strawberry
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