cranberry persimon salsa

Cranberry Persimmon Salsa Recipe

cranberry persimmon salsaWe tasted this recipe at the acclaimed Baja spa Rancho La Puerta and knew we had to share this sexy, seasonal twist on a Latin classic. It’s brilliant with tacos of every kind and works well as a healthy sauce or topping for grilled meats, grilled fish and shrimp. The recipe was sent to us with this comment and a couple key tips, “On Rancho La Puerta’s organic farm, they cultivate the squat persimmons known as fuyu, which are ready in the fall. Fuyus are non-astringent (more free of tannins) and get sweeter after picking, but don’t confuse ripening with rotting; chop while still somewhat firm. The larger heart-shaped persimmons are NOT suitable for this recipe. Mango can be used instead of persimmon.”

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cranberry persimon salsa
Cranberry Persimmon Salsa
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Dish Type: salsa
Cooking Style: Easy, vegan
Diet and Health: Healthy, low calorie, low fat
Ingredient: persimmon
Servings: 2 cups
Created by: Rancho La Puerta
  • 1 c fresh cranberries
  • 2-3 tbsp rice wine vinegar unseasoned
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro leaves
  • 1/4 Serrano or Jalapeño pepper seeded and minced
  • sea salt to taste
  • 4 tbsp fresh lime juice or to taste
  • 4 whole small fuyu persimmons peeled and cut into 1/4-inch dice, or substitute 1 mango
  1. Cook cranberries very gently in sweet rice wine vinegar until skins pop. Monitor fluid level carefully.
  2. Set aside to cool.
  3. Combine all other ingredients in a serving bowl, adding cranberries and persimmons last.
  4. Serve over tacos or other grilled favorites.



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