Persimmon salsa

Contributed by Preston Maring, MD

Persimmon salsa
Fall is showing up at the Lone Oak Ranch table at the Friday Farmers' Market here at the Oakland Kaiser Permanente Medical Center. There were some of the first persimmons of the season and a recipe for Persimmon Salsa, which I modified a little and share this week. The flavors are fresh, bright, and go well with chicken, fish or pork. I also considered sharing a fantastic spicy three grain soup recipe (with minced jalapeño and ancho chili powder, pearl barley, short grain brown rice, and bulgur), including veggies (garlic, onion, carrot, zucchini, parsnips and tomatoes), beans (black beans), herbs (cilantro), spices (ground allspice), chicken stock, and seeds (pan toasted pumpkin seeds). However, it seemed like there were too many ingredients and a few too many steps for a viable recipe of the week. Thus, this internet marketing research: the weekly Farmers' Market Update and Recipe now go to over 10,000 people weekly from around the country. Statistics show that between 40% and 50% open the e-mail within three days of it being sent. There is no way to know how many of you actually read the e-mails, much less cook any of the recipes, particularly those that take more time. If you want the spicy three grain soup recipe, reply to this e-mail and I will send it to you. If I only hear from 8 or 10 people, I'll reply by personal e-mail. If there is more interest, I will share it as a regular recipe of the week.


  • 3-4 ripe Fuyu persimmons, peeled, and diced
  • 2 Tbsp minced yellow onion, cipollini onion, or shallot
  • Juice of one lime
  • 1 Tbsp minced fresh basil
  • 1 Tbsp minced jalapeno
  • 1 Tbsp minced fresh mint
  • 1 tsp minced fresh ginger
  • Salt and pepper


Mix in a bowl. Season. Serve at room temperature over a grilled, broiled, baked, poached, or pan-roasted protein source.

Nutrition Information (per serving)