Persimmon Salsa Recipe
- 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
- 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.)
