Persimmon Salsa

I’m continuing my search for some new nibbles for our New Year’s Eve hors d’oeuvres fest — and found a definite!

Persimmon salsa (I’m fortunate to have found some lovely persimmons in the market).

This is a yes because not only is it delicious, it’s also quick and easy to make and so colorful and inviting for a celebration.

Btw — this is also a nice side dish with grilled meat, fish or chicken. And maybe even useful for a Superbowl party — don’t pass this by!

PERSIMMON SALSA

• 2 Fuyu persimmons

• 2 tablespoons chopped fresh mint

• 2-3 teaspoons finely chopped chili pepper

• 1/2 cup chopped red onion

• 1 teaspoon very finely grated lime zest

• 2 tablespoons lime juice

• 1 tablespoon olive oil

• 1 tablespoon honey

• salt to taste

Chop the persimmons into small pieces and place them in a bowl. Add the mint, chili pepper, red onion and lime zest and mix to distribute the ingredients. Pour in the lime juice, olive oil and honey, sprinkle with salt and toss the ingredients. Let rest for at least 30 minutes before serving.

Makes about 2-1/2 cups 

Persimmon/Peach/Nectarine Muffins

Unlike so many other fruits and vegetables, persimmons have a real “season” and you can only get them for a couple of months — like now!

They’re a real treat, with tender flesh and, depending on the variety, somewhat apricoty or with a sort of sweet-pear-like flavor.

We don’t get a lot of persimmons where I live, so I grab some when I can. I eat them out of hand, like an apple, enjoying the moment I can feast on a real, rare seasonal treat.

But I also use them for cooking and baking: salsa, coffee cake, for example.

And these muffins, made with basic vanilla batter but covered with chunks of persimmon and then topped with crispy streusel.

I’ve made these muffins using peaches and nectarines, but if you can find a persimmon, I recommend chopping one for this seasonal wonder.

Persimmon Muffins with Streusel Top

Streusel:

• 1/4 cup quick cooking oats

• 1/4 cup all-purpose flour

• 1 tablespoon sugar

• 2 tablespoons butter cut into chunks

Batter:

• 1/4 cup butter

• 1 cup all-purpose flour

• 1/4 cup sugar

• 1-1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 teaspoon cinnamon

• 1 large egg

• 1/2 cup milk

• 1/2 teaspoon vanilla extract

• 1 persimmon, chopped

Preheat the oven to 350 degrees.

Make the streusel: Combine the oats, flour and sugar in a bowl and whisk the ingredients to mix them thoroughly. Add the butter. Using fingers or a pastry blender (or a food processor on pulse), work the butter into the dry ingredients until the mixture is crumbly. Set it aside.

Lightly grease 12 muffin tin cups. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl and whisk the ingredients until thoroughly mixed. In another bowl, combine the egg, milk, melted butter and vanilla extract. Pour the liquid ingredients into the dry ones and mix on low speed with a hand or standing mixer (or use a whisk) for 1-2 minutes, or until smooth and thoroughly blended. Spoon the batter into the prepared cake pan. Top each muffin with equal amounts of the persimmon pieces. Sprinkle with the streusel. Bake for about 25 minutes or until a cake tester inserted into the center comes out clean. Let cool.

Makes 12