Fuyu Persimmon Salsa

from Ceres Associate Chef Nicole Saadeh

Fuyu Persimmon Salsa marries the slight sweetness of firm fleshed Fuyu persimmons with the savory goodness of garlic, a little heat from a spot of ginger, and a pop of acid from Meyer lemon.  While I would not turn down an opportunity to scoop this onto a crispy tortilla chip, this salsa is perhaps better paired with seared fish or roast chicken.  Its bright fresh flavors are just the thing to erase the memory of one (or more) too many Christmas cookies.

-Nicole Saadeh 🥂👀

Ingredients

Makes 1.5 cups

• 1 pound Fuyu Persimmons, 3 medium, peeled, seeded, and diced small

• 1/4 cup minced onion

• 1 teaspoon minced garlic

• 1/2 teaspoon minced ginger

• 1 tablespoon minced cilantro

• 2 tablespoons lemon juice (I used Meyer lemon juice)

• 1/4 teaspoon salt

Directions

Mix all the ingredients in a medium-sized bowl.  Taste and adjust the salt and lemon juice to taste.  Cover and refrigerate for 30 minutes before serving to allow the flavors to meld.