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If you’ve been hunting for Persimmon recipes, look no further! This Persimmon Salsa recipe is fast and easy, and oh sooooo delicious! Crisp Fuyu Persimmons take the place of tomatoes in this winter version of Pico de Gallo. Serve it up with chips or pair it with these Smoky Fish Tacos, either way, you’ll love it!
Crisp Fuyu Persimmons are in full swing right now and you’ll know them by their short squat shape. These are the variety of persimmon that you can eat, skin and all like an apple or tomato, when still on the firm side. In winter they make a delicious substitute for underflavored tomatoes in this Persimmon Salsa.
Fuyu Persimmons are subtly sweet and their flesh has a similar texture to tomatoes.
I like to use them when they are still slightly firm. Not super hard, not soft, but in-between. The perfect point is when their flesh is no longer milky, but they retain their firmness.
Err on the side of firmer, rather than softer.
Dice the persimmon how you would a tomato, do not peel, just slice, and finely dice. You’ll need about 2 cups of diced persimmon for this recipe, so depending on size this could be 3-4 persimmons.
I like to dice the onion and jalapeno first and marinate with the salt and lime, while I chop everything else.
Then just mix everything up together.
During the holiday season, pomegranate seeds add a beautiful pop of color, great texture and bright flavor. To me persimmons and pomegranate seeds seem to belong together.
Totally up to you!
So simple and festive and perfect for winter gatherings.
I love this Persimmon Salsa paired with these Fish (or Tofu) Tacos– the salsa complements the smoky fish really well. Or serve the salsa with quesadillas, chips, or however you would serve Pico de Gallo!
I hope your year is off to a great start!
Persimmon Salsa Recipe
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: salsa, condiment,
- Method: tossed
- Cuisine: Mexican
How to make the most delicious salsa in winter, using Fuyu Persimmons instead of tomatoes! Easy, quick and flavorful! Use this on fish tacos or like you would Pico de Gallo.
- 1/4 cup red onion, very finely diced
- 1/2 a jalapeno, finely chopped ( or start with 1 tablespoon, more to taste)
- 2 tablespoon lime juice, more to taste
- 1/4 teaspoon salt
- 3–4 Fuyu Persimmons, diced (about 2 cups, diced)
- 1/2–1 cup cilantro, chopped
- 1/4 –1/2 cup pomegranate seeds (optional)
Finely chop the onions and jalapeno and place in a bowl. Toss with the lime juice and salt.
Dice the persimmons, chop the cilantro and toss with the onion mixture.
Taste, adjusting salt and lime, adding more to taste, until flavor pops!
Garnish with pomegranate seeds (optional, but pretty).
Sometimes I’ll add a pinch of ground chipotle powder for a little smoky heat- delicious!
Serve with these Fish( or Tofu) Tacos or with chips, quesadillas, or over grilled chicken.
- Serving Size:
- Calories: 32
- Sugar: 1.4 g
- Sodium: 98.9 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 8.2 g
- Fiber: 0.5 g
- Protein: 0.4 g
- Cholesterol: 0 mg
Keywords: persimmon recipes, persimmon salsa, persimmon salsa recipe, persimmon sauce
Excellent recipe!! Colorful, flavorful, great texture, and the right amount of sweetness. Beautiful with the pomegranates!
Thanks so much!
Excellent recipe. Didn’t have the pomegranate so I used a mango with my persimmon. Definitely a keeper.
Yum! Sounds Tasty!
Colorful match with our jackfruit tacos! Easy and delicious.
Such a fun pairing!Thanks Janine!
I added tomatillo and avacado! It was really great!
Always thought I didn’t like persimmon (which is called Kaki in the Netherlands btw), but this salsa looked so good and vibrant I thought I give it a try. De-li-cious!!!! Thanks again Sylvia!