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Epicurious

Persimmon Salsa

4.6

(10)

Image may contain Bowl Food Dish Meal Soup Bowl and Stew
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

  1. 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.)

TagsSalsaCondimentPersimmonFruitSerrano ChileChileVegetableMintHerbs & SpicesBasilDairy FreeGluten FreeNut FreeVegetarianVeganQuickEasyNo-CookBon Appétit

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