Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 4 very ripe persimmons 1 cup finely diced mango (frozen is fine) 1 jalapeño, seeded and diced 1 green onion, thinly sliced 1 Tablespoon lemon juice 1 teaspoon honey (optional) pinch of salt DIRECTIONS Place all ingredients in a heavy-bottomed sauce pan and bring to a simmer over medium-high heat. Cook for 5 minutes, stirring occasionally. Remove from heat and let sit at room temperature for 5-10 minutes before serving. Cover and refrigerate leftovers. SERVING SUGGESTIONS Drizzle over roasted winter squash, seared scallops or grilled seafood. Use as a dressing for a wilted spinach salad. Copyright © 2017 Stefanie Samara Hamblen |
