Spicy Persimmon Salsa

Persimmon Salsa | She Paused 4 Thought

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.

Fuyu Persimmons | She Paused 4 Thought

These persimmons are ripening on my countertop. The darker orange they are the more ripe and sweet they become.

Persimmon Salsa | She Paused 4 Thought

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!

Persimmon Possibilities

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.

Dried Persimmon | She Paused 4 ThoughtSimply 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.

Persimmon Salsa | She Paused 4 ThoughtYum

This simple, yet spicy salsa will wow your guests and make even picky eaters happy.

Persimmon Salsa
Recipe type: Appetiser
This simple, sweet and spicy salsa is perfect for chips, grilled fish or ham. It is a beautiful condiment for your holiday buffet.
  • 4 small or 3 medium-size firm but ripe Fuyu persimmons, cut into ¼-inch cubes (about 1⅔ 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.)
Yields about 1½ cup salsa.

PERSIMMONS-POMEGRANATE-salad -She Paused 4 Thought

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 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 after alcohol consumption.
  • The latin world 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.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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19 Responses to Spicy Persimmon Salsa

  1. shockinglydelicious November 2, 2014 at 6:27 am #

    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!

    • Cathy Arkle November 3, 2014 at 8:21 am #

      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.

  2. Lentil Breakdown November 2, 2014 at 7:57 am #

    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!

    • Cathy Arkle November 3, 2014 at 8:18 am #

      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.

  3. Fresh Food in a Flash November 2, 2014 at 1:44 pm #

    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.

    • Cathy Arkle November 3, 2014 at 8:16 am #

      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.

  4. nusrat2010 November 2, 2014 at 4:19 pm #

    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 🙂

    • Cathy Arkle November 3, 2014 at 8:14 am #

      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.

  5. Laura | Family Spice (@familyspice) November 3, 2014 at 10:45 am #

    This is so beautiful, Cathy! It screams fall and I could inhale it all!! And that onion chopper? GENIUS!

    • Cathy Arkle November 3, 2014 at 1:04 pm #

      Thanks Laura, I have been through 3 onion choppers because I use them so much.

  6. Christina Peters November 3, 2014 at 10:50 am #

    How fun and beautiful! Thanks for not doing something pumpkin spiced! Seeing way too many of those these days!

  7. Leslie Macchiarella November 8, 2014 at 1:29 pm #

    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”!

  8. sippitysup November 8, 2014 at 3:11 pm #

    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

  9. lynne @ cookandbemerry November 9, 2014 at 6:51 pm #

    I love fruit salsas and this one looks especially bright and colorful. Your dicing machine must save you a lot of time. Nice work.

  10. Nancy Rose Eisman November 9, 2015 at 10:36 am #

    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.

    • Cathy Arkle November 9, 2015 at 11:18 am #

      Thanks Nancy! Those gadgets make you look like a chopping diva. I can’t recommend them enough.

  11. Mary Platis November 10, 2015 at 2:39 pm #

    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!

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