Ingredients for Cucumber Pineapple Salsa With Dried Cranberries
- 1 English cucumber, diced into ½-inch pieces
- ½ cup fresh pineapple, finely chopped
- ¼ cup dried cranberries, roughly chopped (soak in warm water or apple juice if hard)
- Vidalia Onion
- Cilantro
- ½ jalapeño pepper, minced (or substitute with 1-2 tablespoons finely diced sweet red pepper)
- 2 tablespoons lime juice
- White Vinegar
- Garlic Clove
- Gingerroot
- Salt And Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cucumber Pineapple Salsa With Dried Cranberries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cucumber Pineapple Salsa With Dried Cranberries
- Dice 1 English cucumber into ½-inch pieces.
- Finely chop ½ cup fresh pineapple.
- Roughly chop ¼ cup dried cranberries (if hard, soak in warm water or apple juice until softened, then drain).
- Mince ½ jalapeño pepper (or substitute with 1-2 tablespoons finely diced sweet red pepper).
- Combine cucumber, pineapple, cranberries, jalapeño (or sweet pepper), 2 tablespoons lime juice, 1 tablespoon chopped red onion, and ½ teaspoon salt in a medium bowl.
- Stir gently to combine.
- Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled with your favorite chips, grilled meats, salads, or wraps.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
0g
Carbs
3g