Persimmon Pomegranate Fruit Salad

Based on a tip in Alice Waters’ cookbook, The Art of Simple Food, that fuyu persimmons make a good fruit salad, I begged some just picked fuyus from my neighbor and fellow blogger Andrea and set about to make this colorful harvest salad.

Persimmons come in two main varieties—fuyu, which are firm and sweet, shaped like a squat pumpkin and can be eaten like an apple, and hachiya, which are acorn shaped and extremely astringent until they are soupy ripe.

Fuyu Persimmons

This persimmon fruit salad is made with the apple-like fuyu variety. To the persimmons I added pomegranate seeds, diced Granny Smith apple, a little lemon juice, mint, and some honey.

Oh, my gosh. This is one of the best fruit salads I’ve ever had, and one of the best things I’ve ever made. So simple too. The mint, lemon, and honey are the only dressing the fruit need.

  • Prep: 15 minutes
  • Yield: Serves 4


  • 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
  • 3/4 cup pomegranate seeds
  • 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
  • 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
  • 2 teaspoons lemon juice
  • 1 teaspoon honey



Gently toss all of the ingredients together.

Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.

Persimmon Pomegranate Fruit Salad

Main Ingredients