Fuyu persimmon salsa

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.


Nutrition Notes: persimmons are a good source of carotenoid compounds (vitamin A like compounds) and lutein and zeaxanthin. This compounds can promote eye health.

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.

© 2013. Dayna Green-Burgeson RD, CDE. All Rights Reserved.

Reproduction of any of this content without written permission of the author is strictly prohibited.


3 thoughts on “Fuyu persimmon salsa

  1. I am SO glad you posted this recpie, like many other people I had a loaded persimmon tree this fall & no idea what to do with them all. I did alter your recpie a bit (I am constitutionally incapable of leaving a recpie alone), used some pretty zippy green jalapef1os & more of them, heavier on the cots, all cider vinegar & oh horrors, a pound of golden raisins since I happen to like the things! & it turned out great. My only disappointment was with the full water bath, got a good solid seal on all the jars but never got to hear my favorite canning sound, the ‘plink’ of jar lids being sucked in by the vacuum as they cool. A minor point. Thanks again!

    • I am not sure where the cots came in? Anyway, I do not recommend canning in a water bath canner unless you are using a USDA approved recipe. This recipe is recommended for eating fresh but I do not recommend canning it.

  2. Pingback: U-Pick Fuyu persimmons, limes, quince available now. | Burgeson Family Farm

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