Cranberry Persimmon Salsa

By Vegiegail

Cranberry Persimmon Salsa, Rancho La Puerta Style

. A tasty seasonal topping for any dish. 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.

Ingredients

• 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 minced Serrano or Jalapeño pepper, seeded
• Dash sea salt, to taste
• 4 Tbsp fresh lime juice (or to taste)
• 4 whole small fuyu persimmons (or substitute 1 mango), peeled and cut into 1/4-inch dice

Details

Servings 2

Preparation

Step 1

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.