Persimmon Salsa Recipes

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CHARLES ANDERSON'S PERSIMMON SALSA

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



Charles Anderson's Persimmon Salsa image

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

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

PERSIMMON SALSA

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



Persimmon Salsa image

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.)

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

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