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–+ servings
Cranberry Persimmon Fruit Salsa in a small mason jar with a silver spoon sticking out of it

Cranberry Persimmon Fruit Salsa

Print Recipe
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 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 20 minutes
Servings 8 servings
Calories 117
Author Rancho La Puerta

Ingredients

  • 1 cup Fresh cranberries
  • 2-3 tbsp Rice wine vinegar unseasoned
  • 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

Instructions

  • Cook cranberries very gently in sweet rice wine vinegar until skins pop. Monitor fluid level carefully.
  • 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. 

Nutrition

Calories: 117kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 60mg | Calcium: 26mg | Iron: 2mg