Here’s a super-simple recipe from Evonne Heyning. Good stuff to do with persimmons, goes very nicely with fish, chicken or vegetarian dishes.
5 very ripe persimmons (should fall out of their skins)
1 jalapeno (or 1/8 cup finely diced)
1/2 bunch of cilantro (1/8 cup finely diced)
1/8 cup green onions (about 3 long stalks, or red onion also works)
1 tablespoon salsa picante or other hot sauce of your choice
1 teaspoon sea salt (ground Hawaiian rose salt used here)
1 tablespoon apple cider vinegar
Mix and refrigerate. Also works well mixed with roasted tomatoes or your choice of peppers.
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