Fuyu Persimmon Relish

Serves 12

Jardiniere chef/owner Traci Des Jardins uses the short, squat Fuyu persimmon for this relish because of its firm texture and not-too-sweet flavor. When selecting persimmons, look for brightly colored fruit that shows no signs of bruising.

½ tablespoon olive oil

1 cup diced onion 1 tablespoon mustard

seeds

½ cup dry sherry

¼ cup sherry vinegar 5 Fuyu persimmons, stemmed, seeded (if necessary) and diced small

1 cup water

¼ cup currants

Salt and pepper to taste

Instructions:

Heat the oil in a large saucepan. Add the onion and saute over medium heat until soft. Add the mustard seeds and sherry, cook until all liquid has evaporated.

Add the sherry vinegar, persimmons and water. Cook until most of the liquid has evaporated. Sprinkle in currants and cook a few minutes longer until there is just a small amount of liquid remaining. Remove from heat and season with salt and pepper. Let cool, cover and refrigerate for 24 hours before serving. Makes about 4 cups.

Per serving:

70 calories, 1 g protein, 17 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 2 mg sodium, 2 g fiber.