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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  • 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!!!!!

    • 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.

  • Jessica

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

    • 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!

  • 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!

  • 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

  • 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.


    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.

  • 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!

  • Mel

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

  • 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.

  • lili63

    Fresh and delicious.

  • 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.

  • 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.

  • Garrett

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

  • 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. :)

  • Lauryn

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

  • 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.


  • 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?

  • 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.

    • Jeanne

      Another test for ripeness….if the hachiyas feel like a water balloon, they are ripe.