Friday, November 23, 2012

Persimmon Salsa

Who says fresh salsa has to be limited to the summer? Here’s a quick and easy recipe for persimmon salsa, which can be made throughout the fall and winter months. Fuyu persimmons (not to be mistaken for the larger, tannic hachiya persimmons, typically used in baking) are the smaller squatty variety and make a lovely addition to autumn inspired salsas, chutneys, and salads. If you’ve passed persimmons in your local market lately wondering what to do with them, wonder no more!

I made this salsa for a dinner party a couple weeks ago and it was a big hit. It’s bright, fresh, and bursting with flavor. The chopped persimmons have a somewhat similar texture to tomatoes. They’re not too sweet and blend nicely with the other typical ingredients found in salsa. This is a great make-ahead option for upcoming holiday parties. Feel free to play around with this recipe. It’s great with the addition of corn, chilies, or mango. The possibilities are endless!


2 Fuyu persimmons, diced
Half a red onion, chopped
1 red bell pepper, diced
1 tbsp. roughly chopped cilantro
1 clove garlic, minced
Juice of half a lime
Salt and freshly ground pepper to taste

Combine all of the ingredients in a medium size bowl and stir to combine. Taste to adjust seasonings. Cover and refrigerate until ready to use.

Yield: About 3 cups 

  • This salsa is a great condiment for grilled fish too!

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