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.

Joanne Weir
Recipe by Cooking Light December 2007

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Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
10 servings (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a medium bowl.

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  • Combine juice, ginger, salt, and pepper in a small bowl; stir with a whisk. Drizzle over persimmon mixture; toss to coat.

Nutrition Facts

38 calories; calories from fat 2%; fat 0.1g; protein 0.4g; carbohydrates 10g; fiber 2g; iron 0.2mg; sodium 60mg; calcium 8mg.
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