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.
Cooking Light DECEMBER 2007
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.
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