Persimmon Salsa

Persimmon SalsaI’m not much of a chef. My husband is a great cook and is very intuitive and creative in the kitchen. I was, however, able to impress with this cool persimmon salsa. This is so easy and the picture is pretty much all of the direction you need to make this party-worthy appetizer.

I had never eaten persimmons and I just love the way they look. We get most of our fruit and vegetables from Boston Organics, a local organic produce home and office delivery service, and they had them in stock. Sweet persimmons (the kind you want for this recipe) are usually called Fuyu persimmons and look like a slightly smushed tomato. They are deep orange when ripe and taste kind of like a mango. You can basically replace mango with chopped persimmon in any salsa recipe.

Here’s a slightly different take that does not include cilantro (not that cilantro is bad, it is actually delicious, but since it isn’t always widely available in the winter I wanted to see if the recipe worked without it, and it does..yeah!)

We served with crackers and goat cheese – it was awesome.

3 ripe persimmons, peeled and chopped
3 tablespoons diced poblano pepper, seeded
2 tablespoons lime juice
1 tablespoon minced fresh mint leaves
1 1/2 teaspoons freshly grated ginger
1/4 teaspoon salt
1/4 teaspoon black pepper

Prep the ingredients, mix in a bowl, and serve with crackers and goat cheese. Bring to your next party and be the person who introduces everyone to the persimmon.


Persimmon Salsa

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