Tuesday, December 18, 2007

Spicy Persimmon Salsa

I noticed this recipe in the "cooking light" edition this month. When I tried the recipe, I really loved it-Spicy taste with the cinnamony sweet crunch of Persimmons bites. The Salsa is very easy to put together. Combine the following in a bowl and serve over rice crackers for a quick healthy snack. The chat masala is the indian touch to this recipe.

1. 1 cup Persimmon (chopped into small pieces)
2. 3-4 tbsp cup Spring Onions (chopped)
3. 1 jalapeno (finely chopped)
4. 2-3 tbsp Cilantro and mint leaves chopped
5. 1 tbsp lemon juice or vinegar
6. Pinch of salt and chat masala

A note for people wanting to buy the Persimmon fruit - it has to be ripe before eaten. There are couple of varieties - Hachiya and Fuyu. The Hachiya variety is not palatable in its unripe state. So, it wold be better to take the suggestion of the food monger if you are trying these fruits for the first time.


bee said...

what a great idea this is, to use persimmons in salsa. we're warming up to this fruit.

Valli said...

Thanks bee, I am also new to the fruit - i am sure there are lots of wonderful recipes out there with persimmons.