Cranberry Persimmon Salad | Low Fat Raw Vegan
  • 12 oz (1 bag) fresh cranberries, quartered
  • 1 red apple, finely chopped
  • 1 stalk celery, finely chopped
  • 1 lemon, juiced
  • 6 very ripe persimmons
  • 6 medjool dates
  1. Chop your cranberries, apple & celery finely.
  2. Add them to a bowl and toss with lemon juice.
  3. In a blender put your persimmons & dates.
  4. Blend until completely smooth. This is a delicious persimmon pudding you can even it by itself!
  5. Add the chopped fruit mixture and the persimmon pudding to the food processor.
  6. Pulse a few times to combine, should be a little finer, but you don't want to lose the texture. Depending on the size of your food processor, you may need to do this in 2 batches.
  7. Serve and enjoy!
This is great as a side dish for a gathering or by itself as a meal.

Keeps well in the fridge for 3-4 days.
Recipe by Cultivator Kitchen at