Firm Fuyus can be eaten like an apple; they taste like one too -- mildly sweet but with hints of cinnamon. Fuyu persimmons are ideal for savory dishes, such as salads and salsas, where they add color, flavor, and texture.
The first time I made this salsa, I used just persimmons and no onion, and I thought it needed a bit more splash. This time I added some savory scallions and tart pomegranate seeds. It was pleasingly splashier in both taste and presentation. This refreshing salsa pairs especially well with pork, though it would be good with roasted turkey, grilled lamb, or a mild white fish, such as mako shark (which Jeff had and loved last night).
Boneless Pork Chops with
Persimmon and Pomegranate Salsa
Serves 4
Print recipe only here.
Salsa:
Makes about 1 1/4-1 1/2 cups
2 Fuyu persimmons, with the skins on, diced (about 1 heaping cup)
1/4 cup pomegranate seeds
2 Tbsp thinly sliced scallions
1 tsp fresh lime juice
1/2 tsp rice vinegar
1 tsp grated fresh ginger
1/8 tsp cayenne pepper
Salt, to taste
1/2 tsp fresh mint, finely chopped
1/2 tsp fresh basil, finely chopped
4 boneless pork chops
1 Tbsp olive oil
salt and pepper
For the salsa, place all ingredients from persimmons through salt in a medium size bowl. Stir until well combined. If serving within an hour, then add fresh basil and mint so the flavors will mingle. Otherwise, do not add the herbs (since they will turn brown) and place in a sealed container in the refrigerator for up to 3-4 hours. (Letting the salsa sit much longer makes it taste too astringent.)
For the pork, drizzle the olive oil on both sides of each chop and season with salt and pepper. Either grill the chops or cook on the stove top. Or for the best of both worlds, do what I did: use a grill pan on the stove top which creates those attractive sear marks but allows you to stay in the kitchen. Cook for about 5-6 minutes per side, or until well browned and cooked throughout.
Serving suggestion:
Place pork chops on top of cooked quinoa or couscous, then top with 1/4 of the salsa. Repeat with remaining 3 dishes. Garnish with additional herbs, if desired. A simple green salad with a light vinaigrette would be a nice accompaniment.
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35 comments:
The blogosphere is full of persimmons - I had the unfortunate experience of eating only a raw one and can't even imagine the taste of the ripe one!
This sounds so delicious. Love the idea of a salsa with persimmon, onion, and pomegranate seeds. Beautiful and tasty both!
A lovely recipe and very nice photos.
The color just jumps off the screen, Susan! You've sold me - I'm heading for the market to buy persimmons and pomegranate!
I have been meaning to use pomegranate in salads and so for a while now - what a delicious recipe, Susan!
wow! I'd never have thought to include pomegranate in savoury dishes. It sure looks very appealing & delicious!
I saw a beautiful crate of persimmons at the Asian supermarket last week, but couldn't think of what to do with them. Now I have two great ideas from your posts. Thanks!
Oh Susan, now that is an awesome combination - I love the fruity slasa and anything with persimmon is on my list of things to make! Love it!
I'm always so happy to see quinoa used in recipes. Maybe one day it won't be just us foodies enjoying it and the rest of the world will discover the healthy deliciousness that is quinoa. :)
Beautiful! And I bet it tastes as wonderful as it looks! I second the comment about quinoa-- absolutely love the stuff and often serve it instead of rice.
I am a vegetarian and that *still* looks incredibly delicious! :-)
this is sounds perfect...tastes like apple goes wonderfully with pork!
Wonder if I could get this past my husband's constant request for applesauce with pork?
I love the look of this one and wow the healthy persimmon and pomegranate is incredible.
yum! i'm thrilled you posted this recipe. my mother's friend grows these in his backyard and she's always bringing me baskets! i can't wait to try this. thanks!
Susan, you have magic hand! Persimmon once comes to you, it turns out to be so special! From quick bread to pairing with pork, you certainly expand my horizon! And they're gorgeous! Fuyu seem to me is more common in here, although I was used to eating the other soft type, I should give fuyu a try as well :)
Sra-The good thing is, you know it won't happen twice!
Kalyn-Thanks! It really perks up plain 'ol pork chops.
Simona-Many thanks.
T.W.-Yeh! You make me happy!
Patricia-I hope you try it--you won't be disappointed!
Valentina-Oh, they're wonderful in savory dishes. I add them to salads with bitter greens as well.
Lydia-Now, you've gotta go back to the Asian market!
Meeta-I'm the same way. I love just about anything with persimmons in it!
K-Oh, I agree. I wrote a post about quinoa last year, and a lot of people were really interested in it.
Ann-I have replaced rice with it as well in many dishes.
Katy- Wow! Thanks!
Veronica- It really enlivens the pork.
Tanna-I think you should give it a try. Once he tastes it, he'll be pleasantly surprised!
Linda-Um, where is your mom's friend, exactly? ;)
Gattina-I just love 'em, so I'm always looking for new ways to incorporate them in my meals. Thanks!
I'm always a sucker for pork chops, Susan, and these sound delicious! I like the touch of fire in the salsa from the cayenne pepper.
Regarding toning down raw onions, even running cold water over them will remove some of the bite.
Susan, that looks amazing! You have encouraged me to try persimmons - I have never cooked with them before. Thanks for the great recipe.
I love fuyu persmimmons and just recently I started cooking with them, because of the blogs, hehe, and I made some persimmon muffins that turned out sooo good, this looks delicious!
I just wanted to let you know that I made this dish for dinner last night and boy was it a hit! I didn't have scallions so I used red onions instead. Thank you so much and keep up the good work!
Apart from this salsa looking stunning, it sounds stunning!I can imagine the onion and pomegranate giving it that kick...will definitely try this, I have it all in my basket. A great entry for WHB
Ronell
i love persimmons...one of the things i miss from living in california, we had a persimmon tree that was furiously prolific! i have my great-grandmother's persimmon cookie recipe still, that was very good!
I love this idea! Persimmons are so sweet aren't they? Although I find they go a little too sugary if over ripe. I love your salsa idea! I'll try using the persimmons in place of the mango in my avocado and mango salsa. I am without internet at the moment after moving house and it is hellish without my food blog!!! Thankfully I have everyone elses blogs to read or I would go crazy!
I'd never had a persimmon until recently, when a friend dumped (literally) a garbage bag full on my doorstep. I waited 'till they ripened, then made sorbet, and even sprinkled it with pomegranate seeds. Yum! It's like the ultimate creamsicle.
I love the idea of using this in a salsa!
Terry-They really perk up pork chops.
Foodette-Great! I hope you try it soon!
Cris-I know--bloggers share so many insights.
Mary-Really? That's awesome! Thanks for sharing.
Ronell-Don't you love when you have all of the ingredients? :)
Cinderelly-Yum! Persimmon cookies?
Helen-They would be a good replacement for mangoes. Stay sane! :)
S'kat-Is your friend looking for any new friends? ;)
Hi Susan
that is one delicious salsa, really fresh. I adore pomegranates, they have become a bit of trendy food over here recently and the price has ballooned of course.
All the best
David
Hi Susan,
Beautiful colours! I don't eat pork, so I'll have this lovely salsa on a grilled firm fleshed fish. Or do u have any other suggestions?
David-Thank you! They're rather pricey here as well, though the quality is superb at my local farmers' market.
Nora-Thanks! I've had it with tofu which was fantastic and also just with quinoa or rice.
Looks so fresh... thank you for sharing
I have never tasted a persimmon, but you sure have made me want to try one. Excellent pictures!
I love persimmons (prefer the acorn shaped ones) and I try & buy a case each fall. When they are ripe, they are one of the best tasting fruits, save for a mango.
This dish looks absolutely stunning and tasty! The vibrant colors reel you in. I have yet to try persimmons, but love, love, love pomegranates. Interesting combo! But, pork is great with fruit.
Andaliman-Thanks for stopping by.
Laurie-Oh, you simply must try one.
peter-I completely agree.
Chris-Oh, wait until you try them together!
This dish looks fantastic!
Thank you for the inspiration! Was searching the web for pomegranate and persimmon combos as I wanted some inspiration for making a chutney with the two for pork. I like your idea!
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