This persimmon lime salsa is the perfect condiment to brighten up any seasonal dish. No persimmons? No problem, we include substitutions.
I remember my first experience trying a persimmon. And what an experience it was…
Years ago when we first moved to Denver, I would visit this really cute mom-and-pop shop called Pete’s Fruits and Vegetables. It’s owned by the sweetest Greek family, which made me want to keep supporting them.
This shop always had a wide variety of fruits that other stores didn’t often carry, many of which I’d never even seen before. And they were such a bargain (which they’re usually not).
So, whenever I’d pay them a visit, I’d make sure and buy something I’d never had before.
One day, I decided to get this orange-looking acorn-shaped tomato with a flower petal stem on top. It looked peculiar and because I was going to try something new, I thought, “Hmm, why not?”
I was so excited to try this new, mysterious fruit that there was no waiting until I got home. I gave it a mini bath with a water bottle in my car and a little smudge against my pants.
As I pulled out of the parking lot, I sunk my teeth in.
How to Know When Persimmons Are Ripe
There are several varieties of persimmons, but the most popular are Fuyu and Hachiya.
Fuyu persimmons have a more round shape like a tomato (such as the pictures above) and can be eaten when firm while Hachiya persimmons are shaped like an (orange) acorn and must be eaten when they’re completely soft and gooey or else, they’ll become astringent in your mouth.
Can you guess which one I ate?
If you guessed the astringent one, you’re on to me. It was one of the worst sensations I’ve ever experienced. If you’ve ever eaten anything astringent then you know that I’m talking about. It’s as if all the saliva in your mouth just up and left without any warning and replaced it with an indescribable sensation.
Some persimmons have seeds inside (pictured below), but I find them to be very few and far between (I’m talking 1 in every 15 I’ve had has seeds.) Just something to keep in mind if you ever plan to eat a Fuyu variety like you would an apple.
Persimmon Salsa Ingredients
- fuyu persimmons – this variety is best since it has a firm texture that holds up well in salsa
- yellow or white onion
- lime juice
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this persimmon salsa using what you already have? Here are some ideas…
- No persimmons? ➝ you can also use another fruit such as pears, peaches, nectarines mango, avocado, pineapple, or kiwi fruit with similarly delicious results
- No onion? ➝ sub shallot or green onion
- No cilantro? ➝ add another herb in its place or finely chop up some fresh spinach for a pop of color
- No lime? ➝ sub another citrus such as lemon or orange (about 2 tablespoons, but taste and adjust as needed)
- Add-ins ➝ jalapeno for a little heat, nuts, seeds or dukkah for an added crunch
Persimmons are only in season in late fall and early winter, but it all depends on where you live. I’ve found that they stick around the longest at Trader Joe’s and have the best price.
Take a peek at the seasonal produce guide to see what else is in season right now.
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Persimmon Lime Salsa
- 3-4 fuyu persimmons, cubed
- 2-3 tbsp yellow or white onion, diced
- ¼ cup cilantro (fresh basil or parsley will also work)
- juice of 1 lime
- ¼ tsp salt, to taste
- Remove all the stems from the persimmons and cut into cubes, leaving the skin on.
- Add all ingredients to a bowl and mix well. Taste and adjust to the salt and lime juice as needed.
- Store in a tightly sealed container in the fridge until ready to use.
- I find the flavors best if made a couple of hours in advance, but it’ll still be delicious a few minutes before as well.
- This salsa is best if used within a few days.