This Spicy Persimmon Salsa is sweet and spicy making it perfect for chips, grilled fish or ham.
It is that time of year here in Southern California when persimmons are falling off trees like manna from heaven. One of my favorite ways to eat a divine Fuyu persimmon is fresh.
The Fuyu persimmon is quite hard to describe, as it is sweet like a date, crunchy like an apple, with just the slightest hint of pumpkin. There are two major varieties – Fuyu and Hachiya. This recipe is for Fuyu only; to learn about the different varieties, click here.
These persimmons are ripening on my countertop. The darker orange they are the more ripe and sweet they become.
I love to make a salsa with persimmons, too, and I make it easy on myselfby using an onion chopper to chop the persimmons and the red onion into perfect little diced pieces. Both blades work well for this recipe. This way my salsa (recipe below) not only tastes divine, but looks it too!
Sometimes I make persimmon slices – by sprinkling cinnamon on ¼ inch slices then toasting them in a toaster oven for 10 minutes. I treat persimmons like a vegetable, serving them alongside fish or baked ham.
Persimmon chips are a great alternative to conventional crackers.
Simply slice the persimmons as thin as you can or use a mandoline. Squeeze a lemon over them. Line a baking sheet with parchment paper or a non-stick baking mat and lay your thinly sliced persimmons on it. Put in an oven preheated to 200F° and dry your persimmons for 2-3 hours or until there is no more moisture and the slices are crisp.
These are just a few ideas for the versatile persimmon – they’re great for dessert too. I have a friend in France who serves them alongside a frothy, creamy confection she calls Fontainbleau.
The possibilities for persimmon are nearly endless. If you don’t know where to start, salsa is a great place.
This simple, yet spicy salsa will wow your guests and make even picky eaters happy.
Spicy Persimmon Salsa
- 4 small or 3 medium-size firm but ripe Fuyu persimmons cut into 1/4-inch cubes (about 1 2/3 cups)
- 3 tablespoons minced red onion
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 tablespoon minced fresh basil
- 2 teaspoons minced seeded jalapeño more if you like it spicy
- 2 teaspoons minced fresh mint
- 2 teaspoons minced peeled fresh ginger
Mix persimmons, onion, lime juice, basil, jalapeño, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
Yields about 1 1/2 cup salsa.
Persimmons are also great in smoothies, baked desserts, and salads. You can slice them, top them with goat cheese and drizzle them with balsamic glaze for a quick appetizer. I have also wrapped them in Prosciutto and grilled them.
Check out another one of my favorite recipes for Persimmons & Pomegranate Salad with Goat Cheese & Pistachios. This salad is fall in all its glory.
Fun Persimmons Facts:
- A persimmon contains twice the dietary fiber of an apple and higher levels of many important minerals and anti-oxidants.
- Korean researchers are investigation eating a persimmon to prevent a hangover from alcohol consumption.
- The Latin word for persimmon is “Diospyros” which means “Food of the Gods” or “divine food” in Greek.
I think there are many good reasons to eat persimmons, but the best reason for me is the heavenly flavor of this divine fruit.
…and then, she paused for thought.
Gawd that looks good! I adore Fuyu persimmons and so wish I had a tree. Or I need a neighbor with a tree. Love all your ideas…I often serve them simply cut up on the dinner plate, as a sweet bite counterpoint to whatever savory is on there. Thank you for linkning to my introduction to some of the varieties. It is fascinating how different they taste! Cheers to Fuyus!
I wish you lived closer because I have so many right now. I love your idea of just slicing them for your dinner plate. I am sure they would be great on a cheese plate as well.
Wow, I’m psyched! I have all the ingredients in the house for your salsa, including the persimmons! I could eat all of your handiwork (or knife work) right off my screen!
That is fabulous Adair, please let me know what you think. I ate the whole batch of persimmon chips right out of the oven. I also make asian pear chips that were softer and sweeter.
Fresh Food in a Flash
What a great idea! I love your dicing tool. Love stuff like that. Love the dried slices too. Thanks for sharing the drying secrets. I may give that a try.
Patricia the onion chopper makes salsa super easy, I can’t recommend them enough. You can also buy one at Bed Bath & Beyond and use one of the $5 off coupons for a total price of $14.99. Worth every penny.
The look and sound and smell of that salsa looks AWESOME! Many thanks for the fresh idea. The pictures are yum! And you are fabulous, as always 🙂
Thank you. I hope you can get your hands on some persimmons and give this recipe a try. It is a party favorite for me because most people have no clue what they are eating, and when you tell them they usually say… but I don’t like persimmons. That to me is the highest compliment.
Laura | Family Spice (@familyspice)
This is so beautiful, Cathy! It screams fall and I could inhale it all!! And that onion chopper? GENIUS!
Thanks Laura, I have been through 3 onion choppers because I use them so much.
How fun and beautiful! Thanks for not doing something pumpkin spiced! Seeing way too many of those these days!
LOL Christina, I hear you!
I would never have thought of using persimmons for salsa. Now I’m ruined for plain ole’ tomato salsa! And what a great flavor line-up with onion, lime juice, jalapeno, mint and ginger! P.S. I love your chopper for making fast work of those bright orange cubes of “divine food”!
Salsa is a great place to start. It’s something I’d never considered and and quite sure I’d l love. Cool dicer BTW. GREG
lynne @ cookandbemerry
I love fruit salsas and this one looks especially bright and colorful. Your dicing machine must save you a lot of time. Nice work.
Nancy Rose Eisman
What everyone else said! Thanks Cathy for the gorgeous photos, of course, and clever, delicious prep tips and recipes. Gotta get me one of those choppers too.
Thanks Nancy! Those gadgets make you look like a chopping diva. I can’t recommend them enough.
This can’t get any better than a colorful salsa such as this! I just bought some, now I know what to do with them!
Mary you will love this salsa!