Persimmon Salsa

Just because tomato season is over doesn’t mean you can’t have fresh salsa.
Persimmon Salsa horizontal

We eat a lot of salsa down here. I mean, a lot. In the land of the breakfast taco (and lunch and dinner taco), it’s actually hard to avoid salsa.

As if you’d want to.

In past years I canned salsa, even though I haven’t quite yet hit upon that perfect recipe for my tastes. This year I didn’t get around to any canning, but it doesn’t mean I can’t have fresh, local salsa. All that’s needed is an adjustment of ingredients. Enter the persimmon.

Persimmons are squat, sweet orange fruits that come into their own in fall. While everyone else around here is on pins and needles waiting for the Valley citrus to ripen, I’m getting excited about persimmons. Last year I made Pumpkin Persimmon Walnut Bread and the year before that I cooked up some Persimmon Sweet Potato Soup. They’re versatile little fruits – I liken them to apples or peaches in their usefulness.

The salsa comes together in a flash, with the hardest part being getting the flesh out of the persimmons. If your persimmons are super ripe, you can easily scoop the flesh out with a spoon. (Be sure to remove any seeds.) Mine weren’t soft on the outside yet, so I used a melon baller.

Persimmon Salsa vertical

Increase or decrease the amount of jalapeño depending on your tastes. The one I used was about two inches long, and it provided plenty of heat for this batch. The sweetness of persimmons varies as well, so be sure to taste the final product before serving. I used 6 small persimmons, but you might need more.

We enjoyed the persimmon salsa over a pair of gorgeous coppa pork chops from my local butcher, so if tacos aren’t your bag, keep the recipe in your pocket for grilled meats, or just serve with chips.

Persimmon Salsa
Prep time
Total time
Serves: makes 2 cups
  • 2 cups peeled and diced fuyu persimmon
  • 1/2 cup chopped onion
  • 1 jalapeño, seeded and cut into chunks
  • 1/3 cup cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  1. Place all ingredients in a food processor and pulse until desired consistency. Store in the fridge for up to a week.

More persimmon recipes you might like:

Bourbon Persimmon Bread – Back to Her Roots
Persimmon Pear Caprese Toast – Joy the Baker
Persimmon Sweet Potato Soup – Stetted
Pumpkin Persimmon Walnut Bread – Stetted
Roasted Persimmon Pinwheels – Spoon Fork Bacon

For more tasty inspiration, check out my Recipes from Stetted board on Pinterest!
Follow Megan Myers | Stetted’s board Recipes from Stetted on Pinterest.


  1. says

    This sounds delicious. And your food styling is gorgeous.


    Megan Reply:

    Thanks! A pretty napkin and some ingredients in the background is basically the extent of my styling skills…


  2. Emily says

    Found your recipe on Pinterest while looking for something to do with a bag of persimmons. It’s delicious! Thanks!!


    Megan Reply:

    @Emily Thank you! So glad you like it!


  3. says

    I love this! I will try it as soon as I can. it is just the season of persimmon around here.

    btw, I also love how your social media gadgets look..I wish I had them on my blog as well!! :-)


    Megan Reply:

    @ceren Thanks! I had the same designer who did my header create them to match.


  4. Erin says

    Hello, I just made this and I’m not sure if I used parts of the persimmon that I shouldn’t have. There is almost like a film on the salsa. Did I process it too much? I’d love to try it again with some tips. I’ve only tried a bite of persimmon at the store once like 5 years ago.


    Megan Reply:

    @Erin I’m not sure what might have happened. I actually have some persimmons on hand right now so I will test it out again. You really only need to pulse it in the processor for a short time. Do you happen to know what kind of persimmon you used? Squat or more heart-shaped?


    Megan Reply:

    @Erin I just made the salsa and it seems OK for me. My persimmons were much softer than they were the time I blogged this recipe so it’s a bit smoother, but I didn’t see any sort of film. Perhaps your persimmons weren’t ripe yet? I’m sorry you had trouble with this!



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: