Recipe of the Month: 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

Directions: 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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