A wonderful seasonal Cranberry Persimmon Salsa Recipe, Rancho La Puerta Style . This tasty seasonal side is a nice twist at Thanksgiving, a topping for tacos of any kind, or grilled shrimp kebabs. Like the juicy tomato, persimmons are a berry. 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 hachiya persimmons are NOT suitable for this recipe. Mango can be used instead of persimmon.
Makes 2 cups. 1 cup
2-3 tb fresh cranberries
1/4 cup rice wine vinegar, unseasoned
1/4 cup diced red onion
1/4 cup chopped cilantro leaves
1 minced and seeded Serrano or Jalapeño peppersea
4 tb sea salt, to taste
4 fresh limes juiced or to taste
4 whole small fuyu persimmons (or substitute 1 mango), peeled and cut into ¼-inch dice
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.