My Pantry Shelf

Some 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!

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