Persimmon Salsa
['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']
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.)
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.