Cranberry Persimmon Salsa, Rancho La Puerta Style . A tasty seasonal topping for tacos of any kind, or grilled shrimp kebabs. 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.
Makes 2 cups. 1 cup
- fresh cranberries 2-3 tb
- rice wine vinegar, unseasoned ¼ cup
- diced red onion ¼ cup
- chopped cilantro leaves ¼
- minced Serrano or Jalapeño pepper, seeded dash
- sea salt, to taste 4 tb
- fresh lime juice (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.