Cranberry Persimmon Fruit Salsa

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This easy salsa recipe puts a sweet spin on salsa. Use it on tacos, or as a topping for grilled fish or meat.

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Dish Type salsa

Cooking Style Easy, vegan

Diet and Health Healthy, low calorie, low fat

Seasonal autumn, Christmas, Halloween, Holiday season, Thanksgiving

Ingredient persimmon

Prep Time 15

Cook Time 5

Cooling Time 30

Total Time 20

Servings servings

Calories 117

Author Rancho La Puerta

Ingredients

1 cup Fresh cranberries
2-3 tbsp Sweet rce wine vinegar
1/4 cup Red onion finely chopped*
1/4 cup Cilantro leaves roughly chopped
1/4 Serrano or Jalapeño pepper seeded and minced
Sea salt to taste
4 tbsp Fresh lime juice or to taste
4 Small Fuyu persimmons peeled and cut into 1/4-inch dice**

US Customary - Metric

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Instructions

Cook cranberries very gently in sweet rice wine vinegar until skins pop. Monitor the liquid level to ensure there's always enough and the cranberries don't burn.
Set aside to cool.
Combine all other ingredients in a serving bowl, adding cranberries and persimmons last.
Serve over tacos or other grilled favorites.

Notes

* Substitute with finely chopped sweet onion if you prefer.

**If you can't find Fuyu persimmons, you can substitute with mango to make a tropical mango and cranberry salsa.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition