Photo by Leo Gong
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Recipe information
Yield
Makes about 1 3/4 cups
Ingredients
4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced white onion, rinsed, drained
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded serrano chile
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger
Preparation
Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Everything You Need to Know About Persimmons
How to tell Fuyus and Hachiyas apart, how to know when they're ripe, and what to do with them.Persimmons, Please
Persimmons are a decadent treat of late fall, as great in salads as they are in baked goods.
