Tomato Salad with Persimmon and Tomatillo

 

A guest post from our customer Jenni:

Just the other day, I saw 3 beautiful foods sitting together on my counter: a tomato, a fuyu persimmon, and a tomatillo. So, what’s a girl to do with 3 beautiful things? Mix them together, of course!

If you’re new to persimmons, let’s pause to describe them so you know what you’re in for.

Persimmons can be either astringent or non-astringent. The Fuyu I enjoyed from Space Girl Organics is of the non-astringent variety, which are typically squat–like a tomato–and may be consumed when still very firm or ripened to softness. Mine was probably somewhere in the middle when it caught my eye on the counter.

Lucinda has a great article that goes into deeper detail on persimmons and even explains what to look for and how to eat them. Read the Space Girl Persimmon article here.

Tomato Salad with Persimmon and Tomatillo

• Rinse and chop a fuyu persimmon
• Rinse and chop a tomatillo (husk removed)
• Rinse and chop a tomato
• Finely chop a wedge of onion (you’re looking for only a little bit — about 1 tablespoon)
• Sprinkle on some himalayan salt and cracked black pepper
• Plate (I put them in little bowls) and serve