by Elise Bauer

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Persimmon Pomegranate Fruit Salad

Name: Persimmon Pomegranate Fruit Salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: American
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

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Favorite Fall Quick and Easy Vegetarian Persimmon

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.

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.

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Persimmon Pomegranate Fruit Salad Recipe

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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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All about persimmons!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

28 Comments / Reviews

Persimmon Pomegranate Fruit Salad Cancel reply

Diana

I ABSOLUTELY LOVE this salad – thank you for sharing!! I added blueberries and kiwi for Thanksgiving today and am still drooling over the memory! The honey-mint-lemon combo is delicious. Salad gets elevated with really fresh fruit and those with a firmer texture.

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- November 28, 2019
- · Reply
Show Replies (1)
- Elise Bauer
  
  I’m so glad you like the salad Diana! It’s one of my favorites, especially this time of year.
  - November 29, 2019
  - · Reply
Teri Nies

Light and fresh. We enjoyed it. Thank you for the recipe.

xxxxxyyyyy
- November 18, 2019
- · Reply
Sharon Majewski

I want to make this for a baby shower coming up soon but our grocery store hasn’t had any persimmons…what can I use in place of that?
Would appreciate any suggestions!! Thank You!!!!!
- · Reply
Show Replies (1)
- Elise Bauer
  
  Hi Sharon, If seasonality is a preference, I recommend grapes and or pears. If seasonality isn’t a concern, you could use peeled orange segments.
  - · Reply
Jessica

Wow this is a great salad! How to you keep your persimmons looking so pretty?
- · Reply
Show Replies (1)
- Elise Bauer
  
  Hi Jessica, tossing the chopped fruit quickly with the lemon juice and honey will help prevent the apples and persimmons from browning. That said, some persimmons are speckled with brown naturally, but if you see that, don’t worry, those are considered the best!
  - · Reply
Mary Dotson

My new favorite salad! Great with our thanksgiving meal!
- · Reply

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.

xxxxxyyyyy
- · Reply
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.

xxxxxyyyyy
- · Reply
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.
- · Reply
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!
- · Reply
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
- · Reply
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.
- · Reply
JANET

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.
- · Reply
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!
- · Reply
Mel

Delicious recipe…I can’t wait to try more variations with persimmons!
- · Reply
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.
- · Reply
lili63

Fresh and delicious.
- · Reply
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.
- · Reply
shuna fish lydon

Elise!

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.
- · Reply
Garrett

This was so delicious! Very flavorful and so in season!
- · Reply
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. :)
- · Reply

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Persimmon Pomegranate Fruit Salad

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

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