Winter Fruit Salsa

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

freshly squeezed lime juice, salt, shallot, persimmons, pomegranate arils, avocado, serrano chile, chiffonade mint, sage, cinnamon

Taken from food52.com/recipes/19889-winter-fruit-salsa (may not work)