Persimmon and Pomegranate Salad (Fall’s Hidden Gems!)

Last updated on February 19th, 2025

Fall produce extends far beyond the usual suspects of pumpkins and apples. Today, I’m excited to share a recipe that celebrates two of autumn’s most overlooked treasures: persimmons and pomegranates. This stunning salad brings together the honey-sweet flesh of Fuyu persimmons with the jewel-like seeds of pomegranates.

About This Salad

If you’ve never worked with persimmons before, you’re in for a treat. Fuyu persimmons, the variety we’re using in this recipe, are squat and round, looking almost like orange tomatoes. Unlike their astringent Hachiya cousins, Fuyu persimmons can be eaten while still firm, offering a delicate sweetness and a crisp texture similar to a pear.

When selecting persimmons for this salad, look for fruits that are deep orange in color and firm but with a slight give when gently pressed.

Pomegranate’s brilliant ruby seeds (technically called arils) add bursts of sweet-tart flavor and a delightful crunch to our salad.

While deseeding a pomegranate might seem troublesome at first, I’ll share my favorite technique in the tips section below.

Persimmon and Pomegranate Salad

Ingredients

• 3-4 ripe Fuyu persimmons
• 1 large pomegranate
• 1/4 cup fresh mint leaves
• Optional: 2 cups mixed salad greens

For the Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon honey
• 1/4 teaspoon sea salt
• Fresh ground black pepper to taste

How to Make

1. Wash and dry all produce.
2. Remove the leaves from persimmons and slice them horizontally into thin rounds (about 1/4 inch thick).
3. Deseed the pomegranate (see tips below).
4. If using, arrange mixed greens on a serving platter.
5. Layer persimmon slices attractively on the platter.
6. Sprinkle pomegranate seeds generously over the persimmons.
7. Whisk together all dressing ingredients until well combined.
8. Drizzle the dressing over the salad.
9. Tear fresh mint leaves and scatter them over the top.
10. Serve immediately.

Tips for Making the Perfect Persimmon Pomegranate Salad

Selecting and Storing Ingredients

• Choose Fuyu persimmons that are deep orange and firm but not rock-hard
• Store persimmons at room temperature until ripe, then refrigerate for up to 5 days
• Select pomegranates that feel heavy for their size and have a leathery, unblemished skin
• Store whole pomegranates in the refrigerator for up to 2 months

The Water Method for Deseeding Pomegranates

1. Cut the pomegranate in half horizontally
2. Fill a large bowl with cool water
3. Hold the pomegranate half underwater and gently break it apart
4. Use your fingers to remove the seeds
5. The white membrane will float while the seeds sink
6. Skim off the membrane and drain the seeds

Making in Advance

• The dressing can be made up to 3 days in advance and stored in the refrigerator
• Pomegranate seeds can be removed up to 3 days ahead and stored in an airtight container
• For best presentation, slice the persimmons and assemble the salad just before serving

Some of Fall’s Finest Fruits

The combination of colors alone makes it a stunning addition to any table, and the flavors will have your guests asking for the recipe.

Feel free to experiment with additions like toasted pistachios, crumbled goat cheese, or a sprinkle of cinnamon in the dressing.

Let me know what works for you!

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