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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

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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 mins
Cook Time 5 mins
Cooling Time 30 mins
Total Time 20 mins
Servings 2 cups
Author Rancho La Puerta


  • 1 cup 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


  • 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.