Fuyu Persimmon Salsa

December 30, 2012

Fuyu Persimmon Salsa from My Pantry ShelfSome people have all the luck, like a few weeks ago when I came home to a ginormous bag of Fuyu persimmons and Meyer lemons on my front porch.  I love each of these fruits and am lucky enough to have a friend who is happy to share the bounty from her trees.  Since then I have done my best to make a strong dent in the harvest, despite the fact that my family members have all opted out of the challenge.  After weeks of nibbling and a double batch of our long-time favorite Fuyu Persimmon Chutney failed to exhaust my fruit supply, I began to question my luck.  I cannot stand for food to go to waste, and yet there were just so many persimmons.  That is when it occurred to me that when life gives you just about any fruit, it is almost always a good idea to make salsa!

Fuyu Persimmon Salsa marries the slight sweetness of firm fleshed Fuyu persimmons with the savory goodness of garlic, a little heat from a spot of ginger, and a pop of acid from Meyer lemon.  While I would not turn down an opportunity to scoop this onto a crispy tortilla chip, this salsa is perhaps better paired with seared fish or roast chicken.  Its bright fresh flavors are just the thing to erase the memory of one (or more) too many Christmas cookies.

Do you have a favorite persimmon recipe?  If so, please share in the comments below!

Fuyu Persimmon Salsa

makes 1 1/2 cups

1 pound Fuyu Persimmons, 3 medium, peeled, seeded, and diced small

1/4 cup minced onion

1 teaspoon minced garlic

1/2 teaspoon minced ginger

1 tablespoon minced cilantro

2 tablespoons lemon juice (I used Meyer lemon juice)

1/4 teaspoon salt

Mix all the ingredients in a medium-sized bowl.  Taste and adjust the salt and lemon juice to taste.  Cover and refrigerate for 30 minutes before serving to allow the flavors to meld.

Print this recipe:  Fuyu Persimmon Salsa

You may also like:

Fuyu Persimmon Chutney from My Pantry Shelf

James Beard’s Amazing Persimmon Bread from David Lebovitz


15 Responses to “Fuyu Persimmon Salsa”

  1. I’ve only eaten persimmons a few times, and each time they were either plain or included in a quick bread. I wouldn’t have thought to put them in chutney or salsa; those are wonderful ideas!

  2. Fabulous idea, Karen! I love persimmons, and am still seeing them at the market. I want to make this one. Love!

  3. TasteFood Says:

    What a clever way to use persimmons! I will be trying this. Happy New Year, Karen!

  4. Delish and it looks amazing!

  5. Lynae Cook Says:

    Thanks for this recipe! We ended up choosing it as our favorite persimmon salsa recipe for Cabo Chips. Keep up the great work!

    -Lynae Cook

  6. Melissa Says:

    I randomly stumbled across your blog while searching for persimmon ideas, and saw on your Pinterest that your in Sonoma County as well! This salsa sounds great. I sadly don’t have a fuyu tree, but have a hayashi that I’m always looking for ideas (or people to take them!).

  7. Linda Coker Says:

    There are way to few recipes for Fuyu Persimmon Salsa to can in Jars. We have 1 tree and it made over 5 gals of persimmons . We’ve given away and now have 25 lbs. left and need to can. Please work on Recipes for Canning !!!!! They will catch on and soon. We have also dehydrated a lot. Then put in freezer for later.

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