Randy Mayor; Jan Gautro
10 servings (serving size: 1/3 cup)

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.

How to Make It

Step 1

Combine first 5 ingredients in a medium bowl.

Step 2

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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