Fruit of the Fall - Persimmon Salsa

Though there are a thousand ways in which I dislike being away from home, one thing I like about it is the new experiences. Whether it's the cool but not cold weather of autumn or the yellow and red hued trees or the new produce that this golden season brings - it's all magical for a girl used to a year divided into summers and monsoons.

Of all the fruits that started appearing in my local market, it was the persimmon that caught my eye. It looked beautiful - like a tomato dressed up in an orange gown, and it looked delicious.

I thought the fruit would be equally striking from the inside and was disappointed to see it looked and felt like a papaya. However all my negative feelings vanished with one tentative bite. For such a confused fruit the persimmon does have an unique taste - a subtle, juicy mix of papaya and peach. I used it in a salsa for a sweet and spicy contrast.

PERSIMMON SALSA
(adapted from Cooking Light)
(serves 3-4)
2 Fuyu* persimmons
1-2 green chillies, chopped
1/2 red onion, finely minced
1 tbsp lemon juice
1/4 cup cilantro, finely chopped
salt to taste

Wash, peel and chop persimmons. Combine with other ingredients in a bowl. Chill until ready to serve. Serve with chips, appetizers or grilled sea food.

Alternately you can make an Indian style chutney by blending the persimmons with lemon juice, red chilli powder, cumin seeds etc.

* Most supermarkets sell two types of persimmons - Fuyu and Hachiya. The Fuyu is non astringent and eaten when crisp. The Hachiya (used in baking) is astringent and cannot be eaten until completely ripe. The cashier at the market told me how she ate an unripe Hachiya as a child and it almost turned her off all fruits! This site has more information on each variety.

** See more persimmon recipes here