Name: Fuyu Persimmon Relish
Yield: Makes 4 cups
Ingredients: 1/2 tablespoon olive oil; 1 onion, finely chopped; 1 tablespoon mustard seed; 1/2 cup sherry; 1/4 cup sherry wine vinegar; 4 firm-ripe Fuyu persimmons, finely diced and seeded if necessary (about 3 cups total); 1/4 cup dried currants; 1 1/2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper

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Fuyu Persimmon RelishPatrick Decker

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

There are two types of persimmons widely available during the Thanksgiving holiday—fuyu and hachiya. Chef Des Jardins prefers the fuyu in savory preparations because its texture is much firmer and the flavor less sweet. When picking fuyu persimmons, look for firm, brightly colored fruit. Start making relish at least 24 hours and up to 3 days in advance to allow the flavors to fully develop.