These persimmons have found their way into many a salad, but I wanted to try something new to showcase these beautiful orange fruits. Seeing as everything is better with cheese…
Brie topped with persimmon salsa – it was a nice complimentary flavor of the sweet, tart and spicy along with that creamy cheese – it took all my self control to save room for dinner. It’s still persimmon season, so enjoy!
Persimmon Salsa (adapted from Cooking Light)
3 Tbsp thinly sliced onion
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh cilantro
1 Tbsp minced jalapeño
3 ripe Fuyu persimmons (about 1 pound), coarsely chopped (you can peel them if you like, but I don’t mind a little skin to add texture
2 Tbsp fresh lime juice
1 1/2 tsp grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions: um, combine. Serve over warmed brie. Or any meat. Yum it up.
Eating the Garden 
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