Persimmon Salsa

Last Sunday, Sabra and I served Indian tacos at a 3rd Ward Moviehouse event that featured music from Kodomo which I loved! I wanted to make a special salsa to go along with our tacos so I made one from persimmons I had brought back from my favorite grocery store, Berkeley Bowl and farmers at the Ferry Building in San Francisco.

I like the crunchy persimmon variety called fuyu, which is what I used in the salsa. The other popular variety is mushy and called hachiya. The fuyu persimmon is kind of like a papaya apple. It has a rich flavor like papaya and a texture similar to a crunchy apple, but looks like an orange tomato - so confusing I know!

My nephew had his first taste of one:



And then wanted more - such a cuteheart!

Thanks for event photos Alana!

Persimmon Salsa

Ingredients

3 fuyu persimmons, chopped

juice of 1 navel orange

tiny green pepper, chopped fine

1 cherry pepper or anything hot like a jalapeno or serrano chili, chopped fine

half of a cucumber, peeled, seeded and chopped

1/2 small red onion, chopped

juice of 1/2 of a lemon

cilantro

salt

Method

Combine all ingredients in a bowl.