Persimmon Salsa

1. 1

   Dice whole persimmons into approximately 1/4 inch cubes.

2. 2

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

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.