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Ingredients
- 4 small or 3 medium firm-but-ripe Fuyu persimmons peeled, and cut into 1/2" cubes - (abt 1 2/3 cups)
- 2 tablespoons minced white onion rinsed, drained
- 1 tablespoon fresh lime juice 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
Step 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.)
This recipe yields about 1 3/4 cups.
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