Persimmon Salsa: Delicious Topping For Broiled Salmon
What Are Persimmons?
Persimmons are tasty little fruits with a wonderful aroma and a sweet flavor that is akin to mango and papaya. Essential oil of persimmon is used in candle making for scented candles and other scented products. Deer hunters sometimes use a spray infused with persimmon to attract deer.
There are several varieties of persimmons. The ones that I am going to use in my easy broiled salmon with persimmon salsa recipe are known as American persimmons. They are native to much of the United States. Here in the Southeast they grow in the wild at the edge of the forest. Although they are small with little fruit and large seeds, their fantastic flavor make them worthy of mention. Best of all, my persimmons are free.
The different varieties of persimmons are classified into two large groups of astringent and non-astringent. An astringent is a substance that shrinks bodily tissues. My American variety of persimmons are definitely astringent. They ripen very late in the growing season. If eaten before ripe the experience is most unpleasant.
Some claim that persimmons won't be fully ripe until after the first frost. Others say they need to be 'rotten' in order to be edible. This last claim is of course not true since by definition rotten means spoiled or decomposing.
But one thing is for sure. You will definitely want to eat American persimmons that are totally ripe. Otherwise, your mouth will feel like it has been turned inside out!
Some supermarkets carry varieties that are non astringent like Fuyu or Jiro. Both of these are larger and offer more 'meat' than the little American persimmons. They are native to Asia and much harder to find. I will be using astringent (but ripe) American persimmons in my easy broiled salmon with persimmon salsa recipe.
Be sure to see the table that follows for information about the varieties of persimmons.
Using Persimmons in Recipes
Persimmons have traditionally been cooked into puddings and made into preserves. Try dried persimmons in trail mix recipes. Fuyu and Hachiya persimmons have a texture that makes them good for snacking on as fresh fruit. Persimmons have been baked in breads and cookies. They have been used to make persimmon butter which is similar to apple butter. Persimmons have even been used in brewing beers.
Following is my recipe for a delicious persimmon salsa that goes great with grilled or broiled seafood like salmon. Use the salsa with your favorite way to prepare salmon or any fish. I like the quick easy broiler recipe that calls for melted butter and broiled about six inches under the broiler.
Ingredients for Persimmon Salsa and Broiled Salmon
- 1 and 1/2 Cups Persimmon pulp, seeds removed
- 2 TBS Red onion, finely chopped
- 2 TBS Tomitillo or green tomato, finely chopped
- 2 TBS Olive oil
- 1 tsp Jalapeno pepper, finely chopped
- 1 tsp Cilantro, chopped
- Dash Cumin
- 1 and1/2 to 2 Lbs. Salmon, fresh farm raised or sock eye
- 1/4 cup Butter
Instructions for Easy Broiled Salmon with Persimmon Salsa
- Mix ingredients for the salsa and refrigerate at least one hour
- Place salmon in a glass baking dish.
- Melt butter and pour over the salmon
- Broil for about 15 minutes, or until flakey
- Top with salsa and serve
Some types of dried persimmons are a tasty and healthy addition to trail mix recipes.
Vote For Broiled Salmon with Persimmon Salsa
Health benefits of Persimmons
Persimmons are surprisingly healthy. Low in calories and rich in dietary fiber, they contain the following vitamins, minerals and antioxidants: vitamins C and B-comples, folic acid, thiamine, flavonoids and antioxidents catechins and gallocatechins that ward off harful free radicals, potassium, manganese, copper and phosphorus.
astringent, small and golden orange, bitter until very ripe
Mexico, Australia, South America
dark brown , eat when very ripe, used in puddings,etc.
Non-astringent Asian, Fuyu and Jiro
Jiro, yellow-orange, round, fuyu deep orange, tomato-shaped
Japan, China, Burma, Himalyas
brownish-red when ripe, astringent
Eureka, flat,red fruit & Tanenashi, cone-shaped, orange-yellow
sometimes called velvet apple, bright red when ripe
Coastal West Bengal
yellow when ripe, used more in medicine than cooking
Grown on American farms
greenish yellow, sweet-sour taste
Native to China
deep orange, acorn-shaped, very sweet