Crisp Fuyu persimmons contribute to an outstanding salsa—and at a time when we've nearly accepted that salsa season is over until summer. This is one of our favorite side dishes during winter months, when the branches on our beloved Fuyu tree hang low—weighed down with dangling, bright orange fruit, like nature's ornaments on an open-air holiday tree. We scoop it with corn tortilla chips or serve on a black bean taco. It's nice as an accompaniment to fish as well.
If you love the spicy bite of fresh ginger, add the full amount, otherwise a smaller portion will do as well. Mix this salsa up just before serving—cut persimmon becomes a bit slimy the longer it sits.
Be sure to select Fuyu persimmons. They're the ones shaped like tomatoes, and are ripe when firm and crisp. The other variety commonly found in markets is the Hachiya, which is larger, acorn-shaped and mouth-puckering astringent when crisp (and under ripe). Wait to eat Hachiyas when they're so soft the gooey flesh practically bursts its skin.
about 2 cups
large ripe and crisp Fuyu persimmons, peeled—stems and leaves removed
scallions, finely chopped (white and green parts)
1 to 1.5 teaspoons
minced, peeled ginger root
minced fresh cilantro leaves
minced fresh mint leaves
Crushed red pepper flakes
In This Recipe
Dice whole persimmons into approximately 1/4 inch cubes.
Rinse the lime and dry thoroughly. Zest, using a fine grater or microplane zester/grater. Juice the fruit and remove any seeds.
Place persimmon, scallions, ginger (to taste-see headnote), cilantro and mint in a bowl. Add one teaspoon lime zest, plus 1 teaspoon lime juice. Stir gently to combine. Season with a pinch each of salt and red pepper flakes. Taste and add more salt and up to one more teaspoon lime juice, as needed to taste.