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 Sunset

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Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 2%
  • Protein: 0.2g
  • Fat: 0g
  • Saturated fat: 0.0g
  • Carbohydrate: 4.6g
  • Fiber: 1.2g
  • Sodium: 1.9mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. Whisk together orange juice, lime juice, and sugar in a small bowl. Coarsely chop fresh cranberries in a food processor.
  2. 2. Combine cranberries in a medium bowl with jicama, cilantro, chile, and salt to taste. Mix with juices; chill until ready to serve.
  3. Note: Nutritional analysis is per 2-tbsp. serving.

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

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