Persimmon Salsa
This fresh salsa uses firm, mature non-astringent persimmons for clean dice and crisp texture. Fuyu or another verified non-astringent cultivar is the appropriate choice; a firm astringent persimmon will make the dish unpleasantly tannic.
Ingredients
- 4–5 firm-ripe non-astringent persimmons, chopped
- 1 small apple or ½ large apple, chopped
- Juice of 1 lime
- 1 tablespoon grated fresh ginger
- ½ cup chopped cilantro
- Salt to taste
- ¼ cup fresh pomegranate arils
Directions
- Wash the persimmons, apple, lime, ginger, and cilantro under clean running water. Use clean utensils and a clean cutting surface.
- Remove leaves and stems, then chop the persimmons and apple into small, even pieces.
- Combine persimmons, apple, lime juice, ginger, cilantro, and salt in a bowl.
- Fold in the pomegranate arils gently.
- Cover and refrigerate for about 30 minutes to blend flavors.
- Serve chilled with chips or as a topping.
Storage
Because this is a fresh-cut fruit salsa, keep it refrigerated and do not leave it at room temperature for extended periods. Use promptly for best texture and discard it if it develops an off odor, excessive liquid, or other signs of spoilage.
Choosing the right persimmon
Use fruit that is mature, flavorful, and still firm enough to dice. For the difference between astringent and non-astringent types, read How to Choose a Persimmon Variety. To grow your own, visit the complete persimmon guide or browse persimmon trees.