Persimmon Salsa

Ingredients for Persimmon Salsa

• 4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 275g )

• 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 chilli

• 2 teaspoons minced fresh mint

• 1 teaspoon minced peeled fresh ginger

How to make Persimmon Salsa

Mix persimmons, onion, lime juice, basil, serrano chilli, 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.)

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.