Written by Laura Klein
This salsa is great as an appetizer served atop a smoked fish like trout or salmon atop flat bread crackers with a dab of crème fraiche. You can also use this to garnish grilled fish, or chicken. As always use as many organic ingredients you can find.
4 small or 3 medium-size firm but ripe organic Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced shallots
1 tablespoon plus 1 teaspoon fresh organic Meyer lemon juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded jalapeńo
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger
Mix persimmons, shallots, lemon juice, basil, jalapeńo, mint, and ginger in small bowl. Season salsa to taste with salt and pepper.
Salsa can be made 4-6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.