Name: Persimmon Salsa
Yield: Makes about 1 3/4 cups
Ingredients: 4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups); 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 chile; 2 teaspoons minced fresh mint; 1 teaspoon minced peeled fresh ginger

Image may contain Bowl Food Dish Meal Soup Bowl and Stew

Photo by Leo Gong

Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.

Recipe notes

See Related Recipes and Cooking Tips

Everything You Need to Know About Persimmons
How to tell Fuyus and Hachiyas apart, how to know when they're ripe, and what to do with them.
Persimmons, Please
Persimmons are a decadent treat of late fall, as great in salads as they are in baked goods.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.