Are Persimmons in Season?

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I saw Fuyu Persimmons in our local grocery store at the end of May. I thought persimmons were in season in October??? Anyway, I thought, what the heck....I have never tried one and I wanted to! I bought two of them and was bound and determined to make two awesome raw recipes form these unique looking fruits.
They took three weeks on my counter top to ripen. But boy were they worth the wait. I made a fabulous Persimmon Salsa served on a bed of my fresh sunflower sprouts that I harvested the day before. Here is the recipe, hopefully you'll give it a try. With the other persimmon I made a dressing; will post that next.

Persimmon Salsa

1 ripe fuyu persimmon
1/4 of an orange bell pepper
1/4 of a red bell pepper
2 roma tomatoes
handful of cilantro
1/2 C red or white onion
2 T Braggs Apple Cider Vinegar
1/4 tsp raw honey (optional)
sea salt to taste
sunflower sprouts

Directions:
Slice and cube the persimmon into small chunks. Cut the peppers, onion, and tomatoes into small pieces. Chop the cilantro. Toss all of the vegetables together with the persimmon and drizzle with the vinegar and raw honey. Mix well. Serve on a bed of sunflower sprouts. 

Enjoy this wonderful salsa salad. It is one of my favorites. Have a great raw day!
~JMJ~ Today I am thankful for the pitter patter of little bare feet on my hardwood floors.

Comments

Cynthia said…
Looks good. I've never had a Persimmon What does it taste like?
June 18, 2010 at 7:32 AM
Elizabeth said…
They are slightly sweet. I think they taste like a cross b/t an apple and cantaloupe. Try one! I think thet are great. I used the Fuyu variety, they are softer when ripe.
Peace,
E
June 18, 2010 at 8:34 AM
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