Winter Fruit Salsa

(recipe from Food 52)

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

Combine lime juice, salt, and minced shallot in a medium non-reactive bowl while prepping the rest of the ingredients.

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.

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.

(I made this to use up a persimmon, but was delighted with it!  Such an unusual salsa.  Very tasty, a surprising combination of flavors.  I actually just tossed some with greens and ate as a salad, but will try it next time with chips or crackers.  Would be good to bring to a party - unique!)