Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 large cucumber, peeled, seeded and diced 2 firm non-astringent persimmons, peeled and diced 2 Tablespoons brown sugar 2 Tablespoons lime juice (lemon juice is okay, but lime juice is better) 1 Tablespoon each olive oil and mild vinegar (white wine or unseasoned rice wine) 1 teaspoon lime zest 2 green onions, finely chopped salt and freshly ground white pepper to taste DIRECTIONS Combine cucumber and persimmon in serving bowl. Mix together remaining ingredients and pour over veggies. Stir gently to combine. Serve immediately or cover and refrigerate. Copyright © 2011 Stefanie Samara Hamblen |
