{"id":144881,"date":"2022-11-02T10:57:00","date_gmt":"2022-11-02T17:57:00","guid":{"rendered":"https:\/\/www.dherbs.com\/?post_type=recipe&p=144881"},"modified":"2022-11-01T16:43:06","modified_gmt":"2022-11-01T23:43:06","slug":"persimmon-pomegranate-salsa","status":"publish","type":"recipe","link":"https:\/\/www.dherbs.com\/recipes\/recipe\/persimmon-pomegranate-salsa\/","title":{"rendered":"Persimmon Pomegranate Salsa"},"content":{"rendered":"\n
It’s persimmon season, which is why you’ve seen a plethora of these crisp, orange fruits in grocery stores lately. Fuyu persimmons are squatty and resemble an apple or tomato, making them excellent substitutes for tomatoes in salsa. They are best eaten when they are on the firmer side, unlike Hachiya persimmons, which you should eat when they are softer and riper. <\/p>\n\n\n\n
Persimmons contain proanthocyanidins, also known as tannins, making them unpalatable in their unripe state. When they ripen, which typically happens after light exposure for several days, the astringency of the tannins dies down. Once this happens, you’ll notice the subtly sweet nature of persimmons, which is almost similar to that of tomatoes. For the salsa, though, err on the side of firmer, rather than softer. There’s no need to peel the persimmons and you can dice them just like you would a tomato. <\/p>\n\n\n\n