Persimmon Pomegranate Fruit Salad

Persimmon salad with fuyu persimmons, pomegranate seeds, chopped apple, lemon, honey, and mint.

Photography Credit: Elise Bauer

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.

Persimmon Pomegranate Apple Salad

Persimmon Pomegranate Fruit Salad Recipe

  • Prep time: 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.

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Persimmon Pomegranate Fruit Salad

Showing 4 of 20 Comments

  • Mary Dotson

    My new favorite salad! Great with our thanksgiving meal!

  • Friscola

    I made this yesterday for Thanksgiving. I should have kept some at home. Oh well, I’ll just have to make more. So good.

  • Lynne Powell

    I recently had this salad at work–the persimmons were not peeled. The salad was excellent. The maker used the persimmons, apples, lemons & mint from her garden–she used local honey & pomegranates. I plan to serve this during Thanksgiving. These fruits are in abundance locally in Northern California.

  • Mama Turtle

    Fabulous! The whole family loved it. My fiance is not a big fresh persimmon fan… he prefers it as persimmon butter (like apple butter), and even HE liked it. I grow fresh spearmint and it was just the perfect touch for this, along with the raw avocado honey I had from the farmer’s market. The local organic CSA has been putting persimmons, apples, and pomegranates in their boxes the past two weeks, so this is perfect timing to find your recipe. I DID use 1 Tbs lemon and 1 Tbs honey instead of tsps, as the persimmons were large. I may have to experiment with cranberries too… I can imagine it would also make a delish cooked dish with cranberries and spices.

  • Amanda

    My neighbor gave us a flat of Fuyu persimmons and pomegranates from his tree (and THIS is why I love living in northern California), and I’ve discovered a serious love of persimmons. The more orange colored, the better, I understand. I just made a version of this salad minus the honey (because my 1 y/o daughter can’t have honey yet) and mint (just didn’t have any on hand), and added juice from half of an orange, cinnamon, nutmeg and a spalsh of vanilla. It is scrumptious!

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