Persimmon Salsa

I'm so curious to hear everyone's opinions about the PERSIMMON. I've heard a few yeahs and a few nays. So, what say the rest of you?

I for one was happy to see them in our basket again this week. Mostly because that means I get to make Persimmon Salsa again! We love salsa around here in many and all varieties and regular ole salsa jazzed up with some hot orange Persimmon did not disappoint our eyes (isn't persimmon the prettiest color?) or our taste buds. 

Here is how I made mine:

PERSIMMON SALSA

8 tomatilloes

4-5 persimmon

1 onion

garlic, fresh or garlic salt (or both!)

1/2 serrano pepper (these peppers are smaller than jalapenos but are much hotter. Add gradually. The 1/2 pepper was almost too much for my kiddos. But they still ate it!)

juice of 2 limes

cilantro

Chop and dice it all up (or be lazy like me and throw it in the food processor!) Taste it and adjust any flavors spices as needed. 

This salsa could be made with red tomatoes as well. Or as an all fruit salsa and served with cinnamon sugar tortilla chips.

Spicy Persimmon Chutney

Last week when Kim and I went to pick up our baskets, I pulled these cute little reddish orange fruits out of my basket and asked Kim, "Are these some sort of tomato?"  She quickly said no and told me what they were.  I've heard of them and seen them, but never put two and two together.

I came home that Saturday afternoon and did a little research and recipe hunting.  I found this Spicy Persimmon Chutney recipe and knew it would be the perfect addition to some pork chops I've had in my freezer for over a month.

I made it last night and we had it on our pork chops and brown rice for lunch this afternoon after church.  It was good, but not amazing.  To be honest, I was a bit disappointed as the only other chutney I've had I LOVED.  I could have eaten it by the spoonfuls (and probably did!!!).  I think there was just a bit too much apple cider vinegar for my liking.  

BUT, if you are a chutney lover and are up for something different, give it a try.  And be sure to let me know what you think!

Atleast it's pretty . . .

Spicy Persimmon Chutney

Ingredients:

1 1/2 cups apple cider vinegar

1 cup chopped onion

1 large Granny Smith Apple, peeled, cored, and chopped (I used whatever kind of apple we got yesterday)

1 cup golden raisins

3/4 cup white sugar

1/4 cup lemon juice

1 green chili pepper, seeded and minced

1 tablespoon minced fresh ginger root

1 tablespoon lemon zest

1 teaspoon ground coriander seed

1/8 teaspoon ground cloves

4 Fuyu persimmons, peeled and chopped

Directions:

1.  In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes.  Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.

2.  Remove from heat and let cool completely.  Cover and refrigerate chutney.  May be made a day or two ahead.

Tomatoe. Tomato. Oh....Persimmon

Those cute little tomatoes in your basket this week...are really PERSIMMONS. I'm sure you've all figured that out by now, but just in case, that's what they are! A sweet little fruit that I think are almost too cute to eat. Here is a little bit of info about them. And just in case, here is probably more info than you ever wanted to know.

And now, here are some ideas of what to do with them. 

• Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of cheese or spread with peanut butter.

• For an Autumn Salad, mix cubed Fuyu with grapes, pomegrante seeds, cubed apple, and pretty sliced green kiwi.

• Top hot or cold cereal with little pieces of bright orange Fuyu. (I'm trying this tomorrow!)

• Salsa is great when chopped Fuyu, onion, tomatillo, cilantro, and chili serrano are mixed together.(Trying this tomorrow too!)

• Smoothies can be blended using Fuyu, ice, lime juice, and milk. Sweeten if desired.

• Syrup for hotcakes is delightful when peeled and chopped or blended Fuyu is cooked with butter and sugar.(Might have to shoot for Saturday morning pancakes!)

• Dehydrate thin slices of Fuyu to enjoy as a snack or to add to trail mix.
  http://www.sdfarmbureau.org/fuyu/recipes.html
  

We enjoyed a delicious fruit salad with our dinner tonight and followed the following recipe: 

Persimmon Pomegranate Fruit Salad Recipe

Ingredients

• 3 fuyu persimmons peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
• 3/4 cup pomegranate seeds
• 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
• 7-10 leaves fresh mint, thinly sliced crosswise
• 2 teaspoons lemon juice
• 1 teaspoon honey
• I also added pears and grapes since we had them.

Method

Gently toss all of the ingredients together.

Let us know what your plans are for your cute little persimmons!