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. SexeDate.ch. 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!
Method
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.
Follow
Looks great Chit!