Persimmon Salsa Food

PERSIMMON SALSA

Persimmon Salsa image

Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.

Categories Condiment/Spread Fruit Ginger Onion No-Cook Cocktail Party Lime Mint Basil Hot Pepper Fall Persimmon Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

Ingredients

4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced white onion, rinsed, drained
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded serrano chile
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger

Steps:

Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

CHARLES ANDERSON'S PERSIMMON SALSA

Charles Anderson's Persimmon Salsa image

This recipe was the 2004 novelty dessert winner for the Persimmon Festival in Mitchell IN. Serve this salsa with corn chips.

Provided by cookiedog

Categories Sauces

Time 15m

Yield 5 1/2 cups

Number Of Ingredients 8

Ingredients

5 cups persimmon pulp
1/8 teaspoon garlic
1/8 teaspoon paprika
1/4 cup chopped fresh cilantro
6 tablespoons dark brown sugar
2 serrano peppers
1/4 cup chopped red onion
1 dash salt

Steps:

Mix all ingredients together in a bowl and chill for 2 hours.
Serve with corn chips.

Nutrition Facts : Calories 60.9, Sodium 34.9, Carbohydrate 15.6, Fiber 0.2, Sugar 14.9, Protein 0.1

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