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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, Nov 2004
Servings: About 1 3/4 cups
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
4 small or 3 medium-size firm, but ripe Fuyu persimmons, peeled, cut into ½ inch cubes, about 1 ⅔ cup
2 tablespoons minced white onion, rinsed and drained
1 tablespoon plus 1 teaspoon fresh lime juice
1 teaspoon minced fresh basil
2 teaspoons minced seeded serrano chile
2 teaspoons minced fresh mint
1 teaspoon minced fresh peeled ginger
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.)