Persimmon is back in season, and as such, home cooks are on the search for new and interesting recipes that utilize the delicious winter fruit. Often used in pies, cookies, and other desserts, persimmon is a bit tangy but still quite sweet. There are two main varieties of persimmon: astringent (rather bitter until they are fully ripened) and non-astringent (sweet enough to eat at any time). For the recipe below, you should choose non-astringent persimmons.
When picking out persimmons at the store, look for ones that are firm to the touch with minimal blemishes on the skin. Too many yellow spots on the outer edges can mean that the persimmon is not ripe.
Here is a recipe that is simple to prepare and easy to serve at any special occasion or just to snack on at home. Because persimmon is so common in sweet dishes, it’s nice to try the fruit in a savory way.
Veggie Persimmon Salsa
1 large persimmon, peeled, seeded, finely chopped
2 tomatoes, finely chopped
1 cucumber, peeled, finely chopped
1 onion, finely chopped
1 jalapeno pepper, finely chopped
1 green pepper, finely chopped
1 tbsp cilantro, chopped
2 tbsp lemon juice
Blend all ingredients together, until well mixed.
Serve this tasty salsa with tortilla chips. This recipe will appeal to everyone, because it is not too spicy.