PERSIMMON SALSA

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Reference:

Bon App�tit, November 2004

Prep:

Active time: 20 min Start to finish: 1 hr

Servings:

Makes about 1 3/4 cups.

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Submitted by:

Foodie

Ingredients

small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)

tbsp minced white onion, rinsed, drained

tbsp plus 1 tsp fresh lime juice

tbsp minced fresh basil

tsp minced seeded serrano chile

tsp minced fresh mint

tsp minced peeled fresh ginger

Directions

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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