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Photo: Annabelle Breakey; Styling: Robyn Valarik   Photo by: Photo: Annabelle Breakey; Styling: Robyn Valarik  

Cranberry, Jicama, and Cilantro Salsa

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. 

Sunset NOVEMBER 2011

  • Yield: Makes 2 cups
  • Total: 15 Minutes


  • 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. 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.


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

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

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Cranberry, Jicama, and Cilantro Salsa Recipe