Persimmon Pomegranate Salsa
(courtesy of Food Literacy Center. Makes 2 cups)
2 small carrots, or 1 cup grated carrot
1 jalapeño, finely diced
1/2 cup cilantro, chopped
1 fuyu persimmon, finely diced
3 tablespoons pomegranate seeds
1 tablespoon lime juice
Pinch of cinnamon
Instructions for adults
Dice the jalapeno and persimmon. Slice open the pomegranate. Cut a lime in half. Assist your child with prepping the other ingredients.
Instructions for kids
Use a box grater to grate the carrots. Tear the cilantro with your hands into small pieces. Use your hands to wiggle the pomegranate seeds (like a loose tooth) to remove from the inside of the fruit. Squeeze the lime, and measure 1 tablespoon of juice.
Place all ingredients in a small bowl and stir to combine. Serve with tortilla chips.