I have to say, this might just be one of the crappiest winters in recent memory. It's been damp and grey and miserable for days at a time, with only just the briefest glimpses of sun in between. Work's been a non-stop roller coaster of insanity.
And let's not even talk about the awful bout of stomach flu that basically took over my entire holiday break. No sunshine and no coffee makes Isabelle a very unhappy girl indeed.
One bright spot came in the form of a basket of persimmons that arrived at my door the week before Christmas.
Even the greyest day gets a little brighter when you've got a half-dozen brilliantly orange fruits on your dining room table.
These weren't just any persimmons, either. These were Persimon® persimmons, a specially-bred variety from Ribera del Xúquer Valley in Spain.
Fuyu vs. Hachiya: Get to Know Your Persimmons
There are many different types of persimmons, but the two most common types on the market are the large acorn-shaped Hachiya, and the smaller, tomato-shaped Fuyu.
The most important thing to know when buying persimmons for a particular recipe is that the two types are not interchangeable.
If you've ever made the mistake of eating an underripe Hachiya persimmon, you know exactly what I'm talking about! Hachiyas are packed with mouth-puckering tannins that only disappear once the fruit is completely soft, making them best for baked goods like persimmon cake or pie.
Fuyu persimmons, on the other hand, have lower tannin levels and can be eaten while still firm, which makes them perfect for salads or salsas or just eating straight-up as a refreshing snack.
So What Makes Persimons Special?
Persimons (yes, the missing "s" is intentional) are magical because they let you get the best of both worlds.
They're shaped like a slightly larger version of the acorn-shaped Hachiya, but can be eaten while firm like the smaller, squatter Fuyu.
The flesh is firm and slightly crisp, almost like an underripe peach, with a delicate and slightly sweet flavour.
Needless to say, the easiest way to enjoy them is to simply eat out of hand. Persimmons don't need to be peeled or seeded, so there's really no preparation beyond trimming off the stem end and then cutting into slices, wedges or whatever shape tickles your fancy.
It was tempting to eat the entire basket on the spot, but I managed to resist long enough to save a couple precious fruits for something a little more adventurous.
Persimmons and Salmon - A Perfect Pairing!
I wanted to try something that would let the delicate flavour of the persimmons shine, so I decided to try out a fresh lime-spiked salsa paired with simple broiled salmon filets.
A simple lime-honey glaze brushed onto the salmon before cooking gives it hint of citrusy sweetness and a lovely caramelized exterior that pairs perfectly with the tangy freshness and subtle sweetness of the salsa.
The salsa itself is bright and lively, like a little taste of summer in the middle of a dreary winter. I'm thinking it would be brilliant with a seared tuna steak or a meaty grilled fish like halibut, or even with grilled chicken thighs or a crispy pork roast.
If you can't locate Persimons at your local supermarket, you can substitute two Fuyus instead. Just make sure not to grab a Hachiya by mistake!
More Ways to Enjoy Persimmons
If you haven't discover the deliciousness of persimmons yet, you're in for a treat! They're in season from October through to January, and can be found in any well-stocked supermarket or greengrocer.
- Winter Persimmon and Avocado Salad from Crumb
- Creamy Millet Porridge with Persimmons and Toasted Almonds from Crumb
- Apple Persimmon Crumble Pie from Baking the Goods
- Persimmon Pudding Cake from Mom's Kitchen Handbook
- Roastead Persimmon Ice Cream from Cafe Johnsonia
Disclosure: I was provided with a case of Persimon® persimmons for review and recipe development purposes. All opinions are, as always, entirely my own.
The crispy texture and buttery flavour of broiled salmon are the perfect way to show off the fresh, lively flavours in this simple persimmon and lime salsa. If you can't find Persimons, you can subsitute 2 firm-ripe Fuyu persimmons.
- 4 salmon filets (6 oz each)
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 2 tsp lime juice
- 1 tsp honey
- ½ tsp chili powder
- 1 Persimon® persimmon, finely diced (or 2 Fuyu persimmons)
- 2 tbsp lime juice
- 2 tbsp finely chopped cilantro
- 1 tsp lime zest
- 1 tsp olive oil
- ½ tsp hot sauce
- ½ tsp fresh grated ginger
- Preheat broiler on high. Line a large baking sheet with foil, and spray lightly with non-stick cooking spray.
- Arrange the salmon filets on the prepared baking sheet, skin side down, and season with salt and pepper.
- In a small bowl, whisk together the lime juice, honey and chili powder. Brush onto the salmon filets.
- Place the filets under the hot broiler for 6-8 minutes, or until the fish is crisp and browned on the top and flakes easily with a fork.
- Meanwhile, prepare the salsa by tossing together the diced persimmon, lime juice, chopped cilantro, lime zest, olive oil, hot sauce and grated ginger. To serve, place a salmon filet on each plate and then top with a generous spoonful of salsa.
Adapted from Persimon Canada
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Main