Persimmon Salsa

Name: Persimmon Salsa
Yield: Makes about 1 3/4 cups Servings
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

By Kristine KiddPhotography by Leo Gong

October 31, 2004

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Recipe notes