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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel. 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 |
Directions:
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.)
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