Persimmon Pomegranate Fruit Salad

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

  • 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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  • clotilde

    “Soupy ripe” — I love the description! A very accurate one, too…

    I’d love to try fuyu persimmons sometime, but they’re not as easily available as their hachiya cousins here in Paris.

  • jonathan

    Fuyu? Oh really? Fu me once, shame on you. Fu me twice, shame on…

    Never mind.

    I’ve never prepared a persimmon (and, if I’ve eaten one, I wasn’t aware).

    They look like tomatoes, but you say they’re more like apples. Do they peel easily?

    The ruby-red hue of the pomegranate seeds is beautiful in the photo.

  • 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?

  • Robin

    This sounds amazing and simple, the best combination! And perfect for this time of year, since I have persimmons and pomegranates aplenty. Thank you for the great idea.

  • Bob

    I must disagree when you say that “Persimmons come in two main varieties”. Here in the eastern U.S. they also come in the “good old right off our native trees” variety.

  • Annabelle

    Just when I was wondering how to make an autumn-y salad with persimmons, you post this!

    Do you think sectioned orange slices would go well, or is the citrus from the lemon juice enough?

    I just like the idea of a visual representation of all the fall/winter fruits.


  • Lauryn

    Just had this on Thanksgiving, except it had yogurt and pineapple in it. Mmmm.

  • bri

    Yum, I’ve been meaning to make a persimmon salad lately, and just happen to have pomegranates too. I think it would be wonderful with orange slices as well. We have another variety in northern California called amagaki that are wonderful…even better than fuyu, I think. Funny that you did this post today, because I was just putting the finishing touches on a general persimmon post as well. Of course they are in season now, but it’s always interesting to see when we food bloggers are all on the same page. :)

  • Garrett

    This was so delicious! Very flavorful and so in season!

  • Carmen

    Great! it so happens that I had purchase two beautiful pomgranets, a friend had given me a
    bag of perssimons and lemons I didn’t know what to do with them.. Now I found this recipe. I’m going to try your salad, Thanks,

  • Mercedes

    For a few years now, we’ve been making a Cranberry Sauce with Persimmons for Thanksgiving (from Gourmet) and it’s wonderful. Yay for fuyus.

  • barbara

    The salad looks beautiful Elise. Such gorgeous colours. If you remember I served you Fuyu Persimmons with prosciutto when you visited NZ.

  • shuna fish lydon


    That is one of my favorite photos of yours yet! Bright and clean and inviting just like the salad… {it does look a lot like my Naked Salad– but better.} {Ha! Maybe I steal this one, eh?}

    I wanted to tell your European readers that I found persimmons in Paris and London but they were called Sharons. I found them in very fancy produce markets but also not so fancy ones in Indian and Southeast Asian neighborhoods.

    Also I like the idea of eating something very seasonal but also extremely light on the day after Thanksgiving. Brilliant & Timely, as usual.

  • sarahsouth

    I agree! Amazing photo you have here.

  • caligirl

    mmmm…that looks delicious! three of my favorite things (fuyu, pomegranate and mint) all in one salad?! can’t wait to try this one!! beautiful picture.

  • ksklein

    For the Europeans:
    Besides Sharon they are also called Kaki here. ANd actually you can get them in almost every supermarket here in Germany.

  • lili63

    Fresh and delicious.

  • Andrea

    You are so right, persimmons do make a great base for a fruit salad!

    Since you reciprocated on my gift of persimmons with your own bounty of pomegranites, I made a similar salad myself. You will be able to read about it on my blog, (assuming I write about it!) but basically it is those two fruits plus mint and a little sprinkle of brown sugar. I like your idea of adding apples and using honey–something for me to try next!
    Happy post-Thanksgiving, Elise.

  • beyonduplication

    I saw this on foodblogga.

    Note from Elise: You mean Susan’s Persimmon Pomegranate Salsa? Slightly different. Hers is a sweet savory salsa, ours is a sweet fruit salad.

  • Mel

    Delicious recipe…I can’t wait to try more variations with persimmons!

  • Robin

    I just made this as an accompaniment to a morrocan chicken dish for dinner tonight and it was amazing! The flavors are so clean and crisp, a wonderfully balanced combination of tart and sweet and fresh. Well worth the time spent picked out the pomegranate seeds/fruit!


    Do you actually chew the pomgranate seeds?

    Note from Elise: Yes, they are a little crunchy and add texture to this salad. They’re fine.

  • Susan

    I realize this receipe was posted almost a year ago, but I wanted to say thank you several times over for this one. It’s also yummy with ripe mango … living in Texas, we don’t always have persimmons but can almost always find a great mango. I used half of a honeycrisp apple this morning, and, as frequently occurs, only about half of the finished salad makes it to the ‘fridge for later. Love the little pops of different flavors in my mouth … thank you again.

  • Malavika

    I’m very excited to try this recipe out for Thanksgiving = but I was curious…if I’m short on time, would it be a problem to leave the persimmon and apple peels on the fruit? or would that mess up the overall flavors?

    Depends. Sometimes the peels can be a bit tough. I would take the time to peel them. ~Elise

  • 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!

  • 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.

  • 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.

  • 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.