Cranberry, Jicama, and Cilantro Salsa

Photo: Annabelle Breakey; Styling: Robyn Valarik

 

Instead of the usual tomato salsa recipe, try this fruit salsa recipe featuring fresh cranberries, jicama, and jalapeno pepper. Serve with sweet potato chips or as a topping for chicken or pork. 

Yield:

Makes 2 cups

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 18
Caloriesfromfat 2 %
Protein 0.2 g
Fat 0 g
Satfat 0.0 g
Carbohydrate 4.6 g
Fiber 1.2 g
Sodium 1.9 mg
Cholesterol 0.0 mg

Ingredients

2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons sugar
2 cups fresh cranberries
8 ounces jicama, peeled and cut into matchsticks
Chopped cilantro (about 1 handful)
1/2 teaspoon minced jalapeño chile
Salt

Preparation

1. Whisk together orange juice, lime juice, and sugar in a small bowl. Coarsely chop fresh cranberries in a food processor.

2. Combine cranberries in a medium bowl with jicama, cilantro, chile, and salt to taste. Mix with juices; chill until ready to serve.

Note: Nutritional analysis is per 2-tbsp. serving.

Note:

Unlike many salsa recipes, this one is best when served freshly made.

November 2011