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.
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!