Crunchy Fuyu persimmons are wonderful in salsas, especially when paired with tart fruit like pomegranates or apples such as Granny Smith, Pink Lady or Pippin. Serve this vividly colorful salsa with chips or alongside grilled shrimp, white fish or pork chops.
Makes approximately 2 cups
2 Fuyu persimmons, unpeeled and diced (about 1 heaping cup)
1 medium Granny Smith apple, unpeeled and diced (about 1 cup)
1 tablespoon thinly sliced scallions
1 teaspoon lime juice
1/2 teaspoon olive oil
1/2 teaspoon unseasoned rice vinegar
1 teaspoon minced fresh ginger
1/2 jalapeno (the more seeds, the hotter the salsa)
Salt, to taste
1 teaspoon thinly sliced fresh mint
1 teaspoon thinly sliced fresh cilantro
Place all ingredients in a small bowl and stir until well-combined.
If serving within 45 minutes, add the fresh herbs. Otherwise, do not add them until you are ready to serve, as the herbs will oxidize, or turn brown. Salsa (without the herbs) can be made ahead, stored in an airtight container and refrigerated for up to 3 hours.
Note: If you don't like the intensity of raw scallions, place them in a small mesh colander and pour very hot water over them. This will remove some of their pungency without sacrificing flavor. Drain and add to the salsa.
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