Spiced Persimmon Salsa

Serve over flank steak or chicken, or as an appetizer to top Brie and crackers. This sweet-hot condiment can be made up to one day ahead.

Yield: 10 servings (serving size: 1/3 cup)

Ingredients

• 3  tablespoons  thinly sliced green onions (about 1 onion)
• 1  tablespoon  chopped fresh mint
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon  minced seeded jalapeño pepper
• 3  ripe Fuyu persimmons (about 1 pound), peeled and coarsely chopped
• 2  tablespoons  fresh lime juice
• 1 1/2  teaspoons  grated peeled fresh ginger
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Combine first 5 ingredients in a medium bowl.

Combine juice, ginger, salt, and pepper in a small bowl; stir with a whisk. Drizzle over persimmon mixture; toss to coat.

Nutritional Information

Calories:

38 (2% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.4g

Carbohydrate:

10g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

60mg

Calcium:

8mg