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Persimmon Salsa

['4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)', '2 tablespoons minced white onion, rinsed, drained', '1 tablespoon plus 1 teaspoon fresh lime juice', '1 tablespoon minced fresh basil', '2 teaspoons minced seeded serrano chile', '2 teaspoons minced fresh mint', '1 teaspoon minced peeled fresh ginger']

Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

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