Wow – just made this the other night, and I’m kicking myself for not trying it earlier. We have had persimmons in the pork & mustard green recipe, but I had another few persimmons that needed to be used and didn’t have pork or mustard greens on-hand.
So, I went about looking for another persimmon recipe, and I stumbled upon this salsa recipe. It said it worked well for fish or chicken, and I happened to have a piece of redfish to cook, so I thought – why not?
This was – hands-down – one of the BEST salsas I’ve ever made! I think I’ll be buying as many persimmons as I can (until they’re out of season) so that I can keep making this. It’s that good!
From Bon Appetit, Nov 2004
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.)