Persimmon Pomegranate Fruit Salad

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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 Fuyu persimmons from a neighbor who has a tree 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

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  • Prep time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 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

Method

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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Showing 4 of 23 Comments

  • Jessica

    Wow this is a great salad! How to you keep your persimmons looking so pretty?

  • 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.

  • Susan

    This looks like a great fruit salad. My mother used to buy persimmons when I was little. I’d love to make this for her. I have seen these persimmons in the market, but I have no idea how to tell what the good ones look like. How do you tell if they are ripe?

    Also, every time I buy fresh pomegranates, the seeds are kind of crunchy, even after I have let them sit for several days. Are they supposed to be like that?

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Persimmon Pomegranate Apple SaladPersimmon Pomegranate Fruit Salad