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Spicy Persimmon Salsa | She Paused 4 Thought

Spicy Persimmon Salsa

This simple, sweet and spicy salsa is perfect for chips, grilled fish or ham. It is a beautiful condiment for your holiday buffet.
Course Appetizer
Author Cathy Arkle


  • 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


  1. 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.)

Recipe Notes

Yields about 1 1/2 cup salsa.