Persimmon-Pomegranate Salsa

 

Ingredients:
4-6 Fuyu persimmons, peeled, cored & chopped*  
2-6 Tbsps. Pomegranate arils
1-2 green onions, thinly sliced
2-3 Tbsps. cilantro
1/2 tsp. jalapeno, finely grated (I recommend a microplane zester)
1 Tbsp fresh lime juice (get lime zested first, if desired)
Salt and Pepper, to taste

Optional Ingredients:
Zest or ½ a lime
Splash of Rice Wine Vinegar, to taste
Splash (1/2 tsp. – 1 Tbsp.) fermented sauerkraut brine

Preparation:
Gently toss ingredients in a bowl and serve immediately.

*I do not always peel the Fuyu persimmons as this variety of persimmon have an edible skin, unlike the astringent variety I grew up with which is far less choppable since it tends to turn into mush instead. With Fuyu’s, sometimes I do a combination of some peeled and some with the thin skin on for extra fiber. 
How do I make this decision? I check in with my gut – literally. I encourage you to try a little self-inquiry and check in to see how your gut is feeling. For example, do you need more roughage today because your bowels aren’t moving as freely as you’d prefer? Or do you need less gut irritation today? If you’re feeling some gut upset, it’s best to peel the fruit as more fiber can contribute to increased inflammation and tenderness in an already unhappy gut. 
I also let the fruit guide me. Do I like the look of the peel? I cut out any brown or black spots, insect damage, etc. and then decide if I want the remaining bright orange skin or not.

Note: I also like this salsa the next day, though it’s more sparkly and crisp on day one!

How to enjoy this deliciopus salsa? The possibilities are endless! I enjoyed some on some homemade tacos the other day. So good!
Here's an example of how to incorporate this salsa into an even more simple meal. I pan seared a grass fed/finished organic local beef ribeye steak with a side of sauteed broccolini and transformed it into a stunning crowd (and mouth and belly!) pleaser by adding a generous topping of this fresh Persimmon Pomegranate Salsa!

Which would you rather have? 😋

I find that incorporating some beautiful fall and winter fresh fruit right into my meal makes me far less interested in a sweet treat for dessert when I'm done eating. While these fresh, organic fruits do contain natural sugars in addition to the vitamins, minerals, and fiber they offer, the acid from the lime juice and optional vinegar or sauerkraut brine, spice from the jalapeno, and savory herbs and sea salt balance the sweetness wonderfully, especially with a bite of juicy rib eye from a healthy animal.

All this means deliciously satisfying flavor with more metabolic regulation – no more roller coaster dips in energy – and more sustained focus after I eat. 

Back when I had hypoglycemia and diabetes (Type 2), I had no idea that eating this awesome food would help me feel SO MUCH better! Granted, there was a lot of focused attention healing my gut that was needed to break my sugar addiction and get to a place where unhealthy gourging on it is a thing of the past. It's such a pleasure to help others break the food addiction cycle so they can feel their best! Please reach out (541-326-8952) so we can connect to see if working together is the right fit. It's far better (and a whole lot smoother, easier, and quicker) to get the skilled support you need instead of trying to go it alone or try the next fad out there.

Oh, and one last appreciation about the salsa...can we just linger on the beauty of these delicious fruits? Simply stunning! A win all around!

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Nice Post