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Persimmon Salsa

On Saturday morning my husband picked up our produce from Bountiful Baskets, when he returned I went through the loot and saw these strange tomato-looking fruits.

Persimmons? What in the Sam do I do with persimmons?
Well, I found a recipe, tweaked it, and wah-lah....YUM!
If you happen to be in the same predicament...try this, you'll love it.

Persimmon Salsa
4 firm but ripe Fuyu persimmons, peeled, cut into small cubes
(makes about 1 and 1/2 cups)
2 Tablespoons white onion, very finely chopped
1 Tablespoon plus 1 teaspoon fresh lime juice
1 Tablespoon minced fresh basil
2 teaspoons finely chopped serrano pepper
(take out seeds if you don't like spicy)
1/2 teaspoon ground ginger
1 teaspoon minced fresh mint (optional)

Mix persimmons, onion, lime juice, basil, serrano pepper,
ginger and mint in small bowl.

Season to taste with salt and pepper.
We ate ours on plain old corn chips, but I imagine it would be mighty tasty on baked potatoes, fajitas, etc...


Tammie said...

MmmmMMm that looks good Sis! I got some from Bountiful Baskets too! They are on my counter ripening as I speak along with quite a few Kiwis! I wonder if they would go good in the salsa too and maybe some pomegranate! ;) I think I will have to try it! Thanks a bunch!!!

Courtney said...

Kiwi's yum! Wonder why we didn't get Kiwis? We have just been eating our persimmons, I think they are delicious.
I tried making the carmel apples (twice actually) and they came out hard. Is my candy thermometer off and I am letting it get too hot? I'm not sure what I did wrong.

Tammie said...

Courtney: How frustrating with the caramel apples! My guess is that it is just getting too hot and going to the hard crack stage. Mine were almost on the too soft side I had to keep them cold or the caramel would melt off the apple. The caramel was very soft and chewy. But I made sure to not let it go even a little over 250 degrees. And I kept the sauce moving while it cooked. And I had my stove at just over medium if it gets too hot too fast it can over cook it too. Homemade candy like that takes quite a bit of patience. I hope your 2 tries were at least edible!

LucyH said...

I just eat persimmons plain like an apple. So good!

FeistyGirl said...

Thanks for posting this! I was looking for a recipe in which to use the persimmons! Of course, I was also thinking about just eating them plain but so much more boring doing that ;)

Anonymous said...

Hi thanks so much for sharing your recipes and knowledge. I was wondering if you have any stuffed squash recipes and also do you have any suggestions on what recipes you use for your food storage thanks.

Tammie said...

Anonymous: No problem I love sharing good things! I don't have any stuffed squash recipes I do have squash I need to use though. I will have to look into that. Stuffed squash sounds good.

Since we rotate our food storage and only store what we use. Really all my recipes we use our food storage. ;)

Vanessa said...

Just a quick note. My kids actually eat persimmons like they are apples or something. They love'em. They aren't tomato-ee at all.

FeistyGirl said...

Made this salsa this weekend & it was so yummy! I ate it all within a day!!