Persimmon With Chile, Lime and Salt. Would You Eat This?!
I think most people wouldn't say no to a ripe persimmon. It may not be the most popular fruit but its sweet, sweet sweetness is hard to turn down. But what about persimmon sprinkled with a Mexican fruit condiment of red pepper flakes, powdered lime juice and salt? Does it sound terrible to you? If you live anywhere in North America, not just in Mexico, this stuff is readily available. I have some of this here in Italy because some friends just got back from the Yucatán and they bought this thinking it was normal chile for salsa or something. Needless to say, they were not impressed when I told them it was for fruit. When I was teaching Spanish at University of Minnesota, I once bought my students watermelon suckers coated with this spice combo for a little cultural introduction. Most of them freaked out and those that actually ate the suckers did so as a sort of proof of their mettle, kinda the way a fraternity pledge might swallow a live goldfish.
So here's my argument for this unusual snack: once you get over the initial gross-out impression, I think the "Chile, Limón y sal" makes sweet fruit even better. Persimmons don't have much sour tang to them so this addition makes its sweetness more complex, gives the sugar some sour, salty and spicy to go up against. The condiment is also great on bosc pears, black plums and papayas and ripe mangoes. So the question is: Would YOU eat this?!