By Sandra Ruan, Dietetic Intern/ Reviewed by Marisa Moore, RDN
Ever ponder on salsa recipes that would spice up your ordinary chicken, beef or fish entrees – something different from that typical tomato based sauce that you probably served last week? Like a tomato, a persimmon is juicy and best-eaten when fully ripened, and are eaten fresh, dried, raw, or cooked. When eaten fresh they are usually eaten whole like an apple (peeled or unpeeled), cut into quarters, diced or chopped. They’re in season October to February, and pair excellently with many different flavors and meats. This yellow to bright red-orange fruit, native to Asia, is described to taste sweet and slightly tangy with a fibrous textured skin, and with these subtle flavors of sweetness, persimmon salsa could be the meat topper to liven up your next meal.
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon minced seeded jalapeño pepper
- ¼ cup diced onions
- 3 ripe Fuyu persimmons about 1 pound, peeled and coarsely chopped
- 2 tablespoons fresh lime juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Combine all ingredients in a medium bowl and stir with a whisk.
- Heat over medium-high temperature in a skillet for 3 minutes.
- Serve over meat of choice or enjoy as an appetizer on toast or crackers.