Cranberry Persimmon Salsa Recipe – Rancho La Puerta

Cranberry Persimmon Salsa Recipe

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.

About Kathryn B.

Lover of wellness and blogger for Rancho La Puerta. View all posts by Kathryn B. →
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