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Persimmon Salsa

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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

Details

Servings 1

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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