I love fruit salsa, and mango salsa is delicious, but unlike persimmons, mangoes are not commonly grown in California. I find the texture, color and flavor of a slightly soft-ripe Fuyu persimmon to be similar to mango and have decided to try using it as a California alternative to mango in recipes. I started making this persimmon salsa several years ago, and I love it on grilled chicken or fish, or as a topping for that oven fried fish recipe I posted several days ago.
Use slightly soft Fuyu persimmons if you can. However any Fuyu will work, whether it is still crisp or it is dead ripe soft.
I like the persimmon peeled, so I peeled it, but you can leave the skin on if you would like. Remove the seeds and chop it coarsely. I used 6 persimmons in this recipe to make about 3 cups of chopped persimmon (depends upon the size of course). Add some chopped green or red fresh chili to taste. (It is best to try the chili and judge based upon the heat and how you would like your salsa. I have found that the same varieties of fresh chilis can vary dramatically in how hot they are) I used about 1/3 of a very hot poblano chili that had turned red. 1/2 to 1 whole fresh green jalapeno would probably be equivalent to this. Chop the chili very finely.
Then mix it in the bowl with the other ingredients:
½ cup chopped fresh cilantro
½ cup finely diced avocado (1/2 large or 1 small – about 4 ounces by weight)
½ cup chopped fresh scallion or ¼ cup very finely chopped red onion (If the red onion is very strong, soak it in water for 10 minutes first)
¼ cup fresh lime juice
1 Tablespoon finely minced fresh ginger
If you do not have fresh chili, (for example jalapeno) you can use Tabasco sauce to taste. .
This is delicious over grilled chicken or fish.
By the way, if you are interested in purchasing Fuyu persimmons, we do sell them for 1 dollar per pound at our farm. Check out our website www.burgesonfamilyfarm.com for more information.