Persimmon Salsa

Author Notes

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.
—Ann S