Charles Andersons Persimmon Salsa Food

PERSIMMON SALSA

Persimmon Salsa image

Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.

Categories Condiment/Spread Fruit Ginger Onion No-Cook Cocktail Party Lime Mint Basil Hot Pepper Fall Persimmon Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

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

Steps:

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.)

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