Persimmon Salsa

Fuyu persimmons contribute to an outstanding salsa—and at a time when we’ve nearly accepted that salsa season is over until summer. Adjust ingredient amounts to suit your tastes. More ginger for spice, lime for tang, cilantro or mint for brightness, red pepper flakes for heat. Serve with tortilla chips as an appetizer or on a simple black bean taco.

Makes about 2 cups

Ingredients:

  • 2 Fuyus, peeled, stems and leaves removed
  • One lime
  • 2 scallions, finely chopped (white and green parts)
  • 1-2 teaspoons minced fresh ginger
  • 1-2 tablespoons minced cilantro
  • 1 teaspoon minced fresh mint
  • Salt
  • Crushed red pepper flakes
Method:
  1. Dice Fuyus into approximately ¼ inch cubes.
  2. Zest the lime using a fine grater.  Or alternatively peel a bit of the outer skin then chop very finely, until you have about 1 teaspoon minced zest.  Juice the lime and remove any seeds.
  3. Place persimmon, scallions, ginger, cilantro and mint in a bowl. Add lime zest, plus 1 to 2 teaspoons lime juice. Stir to combine. Season with salt and red pepper to taste. Taste and adjust seasonings as needed (see headnote).
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