Persimmon Salsa

Name: Persimmon Salsa
Ingredients: 2 large ripe and crisp Fuyu persimmons, peeled-stems and leaves removed; 1 lime; 2 scallions, finely chopped (white and green parts); 1 to 1.5 teaspoons minced, peeled ginger root; 2 tablespoons minced fresh cilantro leaves; 1 teaspoon minced fresh mint leaves; Salt; Crushed red pepper flakes

8 ingredients

3 steps

Ingredients

2 large ripe and crisp Fuyu persimmons, peeled-stems and leaves removed
1 lime
2 scallions, finely chopped (white and green parts)
1 to 1.5 teaspoons minced, peeled ginger root
2 tablespoons minced fresh cilantro leaves
1 teaspoon minced fresh mint leaves
Salt
Crushed red pepper flakes

Directions

1

Dice whole persimmons into approximately 1/4 inch cubes.
2

Rinse the lime and dry thoroughly. Zest, using a fine grater or microplane zester/grater. Juice the fruit and remove any seeds.
3

Place persimmon, scallions, ginger (to taste-see headnote), cilantro and mint in a bowl. Add one teaspoon lime zest, plus 1 teaspoon lime juice. Stir gently to combine. Season with a pinch each of salt and red pepper flakes. Taste and add more salt and up to one more teaspoon lime juice, as needed to taste.