Well, the persimmons are still clinging to the leafless Fuyu tree, so still working on new recipes to use these lovely fruits. Now they are getting a bit softer, but many are still very firm, just with a bit more give than earlier in the season. So tonight we were doing Asian fusion fare, with a hot and sour soup, potstickers, and a leftover bbq pork tenderloin. With a huge bowl full of persimmons still at the ready, I figured on making a tasty condiment to go with the pork. Turned out to be a great idea!
I took my persimmon salsa recipe and just substituted/added a few things: fresh grated ginger and fresh, chopped mint gave this “salsa” a faint Asian flare that paired beautifully with the pork, and didn’t fight the other flavors in the soup and potstickers.
Thinking this would be absolutely delish with a firm fish, or roasted chicken too. But I actually enjoy eating it by the spoonful. So good!
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Make sure to use Fuyu Persimmons for this recipe since you want a ripe persimmon that still holds its shape and has a little crunch when chopped. This is actually delicious eaten like a salsa, with chips, but it is a favorite to serve atop roasted meats like pork or chicken.
Ingredients
- 1 1/2 cups of cubed Fuyu persimmons (3 or 4 small/medium persimmons, peeled, and chopped into 1/2-inch pieces)
- 2 tablespoons minced white onion
- 2 teaspoons minced serrano chile
- 1 teaspoon grated fresh ginger
- 2 teaspoons minced cilantro
- 2 teaspoons minced fresh mint
- 1 tablespoon fresh lime juice.
- 1/2 teaspoon (or so) Kosher salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Combine all ingredients in a medium sized bowl.
- Allow to stand for about 20 minutes to allow flavors to blend.
- Taste and add additional salt and pepper if needed.
- The relish can be made a few hours ahead and refrigerated, but the flavor will be best if it’s brought to room temperature before serving.
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