Persimmon Salsa


  • 2 ½ cups Fuyu persimmons, medium diced
  • 1 ½ cup Fuji or Granny Smith apples, medium diced
  • ¾ cup dried cranberries
  • 1/3 cup yellow onion, minced
  • ½ jalapeno, seeded, membrane removed & minced
  • ½ cup cilantro, chopped
  • ¼ cup fresh lime juice
  • ¼ teaspoon salt


Dice persimmons and apples. Remove jalapeno seeds and membrane and mince. Chop cilantro and mince onion. Squeeze limes for juice. Mix all ingredients together in a large bowl. Serve and enjoy!

The Harvest of the Month recipe is brought to you by the The Farm to School Ventura County Collaborative.

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