In our local language, we call persimmon japani phal. Persimmon is the national fruit of Japan. We normally see these in the market in the month of December.
Just for a little extra knowledge about persimmon, I am telling you there are two types of persimmons.
The Hachiya variety and the Fuyu variety.
Hachiya is acorn-shaped and is best to be eaten when fully ripped. They are glossy, deep orangish, reddish shin and a deep yellow interior and black streaks. Sometimes you might find seeds in them.
The Fuyu variety is my favourite though, it’s around tomato shape. We can eat them when they are firm and don’t have to wait for them to get overripe and mushy. we can eat them with the skin and these are very very delicious.
Like any other fruit, persimmon is packed with health benefits. Persimmons are loaded with vitamins, minerals, antioxidants, and fibre.
You can eat it just like that or can use them to create interesting dishes. Cakes, pies, ice creams, tarts, smoothies, salads almost anything can be made using these.
I however choose to make persimmon salsa, which turned out very very delicious. Make this at home and serve it with tacos, nachos or any other crackers. Basically, all options are open about what you do with tomato salsa.
Persimmon Salsa
Equipment
- Mixing bowls
Ingredients
- 1/2 cup chopped persimmon
- 1/4th cup chopped grapes
- 2 tbsp chopped capsicum
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped onion
- 1/2 tsp minced garlic
- 1 tsp chopped green chilli
- 1 tsp salt (to taste)
- 1 tbsp lemon juice
Instructions
- Add all the ingredients to a bowl, mix them all. Cover and keep in the fridge for one hour and sever with crackers or tacos. Enjoy
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