A versatile, persimmon salsa
I was lucky enough to taste this recipe at an event hosted by the Baja spa Rancho La Puerta. And I promptly begged for the recipe. A multi-cultural garnish, this Cranberry and Persimmon Salsa is brilliant with tacos of every kind. But you don’t need to save it for tacos. Use this persimmon salsa as you would any relish.
A remarkable dip or relish or topping, depending on how you use it, it offers a bit of the classic flavor and texture of a salsa. But along with the faint sting of chile and the freshness of cilantro, this topping offers the mild sweetness of persimmon flesh. A persimmon salsa would not be unlike a tomato salsa. Their texture and faint sweetness are similar. But this recipe brings in a new sensation with the gentle pop and tart zing of cranberries to help emphasize the persimmon’s sweetness.
I’ve used this salsa as a healthy topping for fish. But you could also use it to add complexity as a topping for grilled skirt steak or even Thanksgiving turkey. Or try adding it to a roast chicken sandwich, as you would a cranberry relish. Or you can also do what we all love to do with any salsa. Serve this persimmon salsa with a big bowl of tortilla chips.
An aphrodisiac in every bite
As you can imagine, I chose to feature this persimmon salsa not just because I love the bold, seasonal flavor. The number of aphrodisiac ingredients is almost epic. For starters, there’s the chiles. The sweet sting of chile pepper is among the world’s most legendary aphrodisiacs. Then there’s the fact that lime, along with all citrus, is among the best foods for women’s sexual health.
But then comes the surprise. Did you know that both cranberries and persimmons have aphrodisiac properties? Cranberries are an excellent source of antioxidants. Read more about the aphrodisiac side of this crimson, fall fruit. Interestingly, persimmon is also linked with anti-aging. And it is considered a good source of several nutrients vital to sexual health. While you don’t necessarily have to serve this tempting salsa as part of a meal of seduction, (it’s also a great accompaniment for a Thanksgiving feast), it’s nice to know that you’re giving your body ingredients that are going to go to work for you!
Chef’s tip on making a persimmon salsa
The folks at Rancho La Peurta sent a couple of key tips along with this persimmon salsa recipe, “On Rancho La Puerta’s organic farm, we cultivate the squat persimmons known as fuyu. These persimmons are ready in the fall. Fuyu persimmons are non-astringent, (less tannic than many other persimmon varieties), and get sweeter after picking. But don’t confuse ripening with rotting; use the fruit when it’s still somewhat firm. The larger, heart-shaped persimmons are NOT suitable for this recipe. If you can’t find fuyus, mango can be used in place of the persimmon.”
This easy salsa recipe puts a sweet spin on salsa. Use it on tacos, or as a topping for grilled fish or meat.
- 1 c fresh cranberries
- 2-3 tbsp rice wine vinegar unseasoned
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro leaves
- 1/4 Serrano or Jalapeño pepper seeded and minced
- sea salt to taste
- 4 tbsp fresh lime juice or to taste
- 4 whole small fuyu persimmons peeled and cut into 1/4-inch dice, or substitute 1 mango
- Cook cranberries very gently in sweet rice wine vinegar until skins pop. Monitor fluid level carefully.
- Set aside to cool.
- Combine all other ingredients in a serving bowl, adding cranberries and persimmons last.
- Serve over tacos or other grilled favorites.
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