Persimmons boast such natural sweetness you make think it unnatural. Complimented by fresh green cucumber, crisp celery and that unusual tomatillo essence of earth, the sweetness sings. Enjoy spread over a meaty white fish or with a simple corn chip--your choice.
4 persimmons, peeled and diced
2 tomatillos, shucked and minced
1 celery stalk, minced
1 small cucumber
Small handful of cilantro, minced
1 lime
1 tsp. salt
Mix together the cut persimmons, tomatillos and celery.
Peel and puree the cucumber in a food processor. Strain to reserve the juice. Add 2 Tbsp. of juice to the mixture.
Season with salt and the juice of one lime. Chill for at least 1 hour.