Persimmon Salsa

• 2 large ripe and crisp Fuyu persimmons, peeled-stems and leaves removed
• 1 lime
• 2 scallions, finely chopped (white and green parts)
• 1 to 1.5 teaspoons minced, peeled ginger root
• 2 tablespoons minced fresh cilantro leaves
• 1 teaspoon minced fresh mint leaves
• Salt
• Crushed red pepper flakes

1. Dice whole persimmons into approximately 1/4 inch cubes.
2. Rinse the lime and dry thoroughly. Zest, using a fine grater or microplane zester/grater. Juice the fruit and remove any seeds.
3. Place persimmon, scallions, ginger (to taste-see headnote), cilantro and mint in a bowl. Add one teaspoon lime zest, plus 1 teaspoon lime juice. Stir gently to combine. Season with a pinch each of salt and red pepper flakes. Taste and add more salt and up to one more teaspoon lime juice, as needed to taste.

persimmons, lime, scallions, ginger root, cilantro, mint, salt, red pepper

Taken from food52.com/recipes/20436-persimmon-salsa (may not work)