Persimmon and Pomegranate Salad

By David Tanis

Published Dec. 14, 2022

Persimmon and Pomegranate Salad
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
20 minutes
Rating
4(149)
Comments
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Persimmons and pomegranate are colorful fall and winter treats. Be sure to use squat Fuyu persimmons, which are delicious raw. (The pointy Hachiya type must be fully ripe, or they are unpalatable.) To serve this salad as a first course, you may add arugula or radicchio leaves. Or just garnish with mint leaves if you are serving it as an accompaniment.

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Ingredients

Yield:6 servings
  • 6Fuyu persimmons
  • Salt and black pepper
  • 2tablespoons lemon juice
  • 3tablespoons extra-virgin olive oil
  • ½cup pomegranate seeds (from 1 medium pomegranate)
  • 2tablespoons pomegranate juice
  • Mint leaves, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

109 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 133 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel persimmons with a vegetable peeler. Cut lengthwise into ½-inch wedges or ¼-inch slices and place in a bowl. Season lightly with salt and pepper, then dress with lemon juice and oil.

  2. Step 2

    Transfer to a shallow serving bowl or platter and top with pomegranate seeds. Squeeze the pomegranate juice over the salad — squeeze the outer layer of the pomegranate if you need a little more juice — and garnish with mint leaves.

Ratings

4 out of 5
149 user ratings
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Comments

Lee

Nice winter salad with bright colours for grey days. I served it on a bed of arugula and garnished with some chopped pistachios.

Debra Ann

We are fortunate to grow Fuyus, pomegranates & mint in our yard & love this combo. We also add fresh Italian parsley & if you can get your hands on some shiso leaves by all means chop & add all this greenery to these already incredible fruits. ( The shiso is really amazing in this salad). Our dressing contains some blood orange juice & finely grated peel, ( lime also works) a tablespoon or so of pomegranate molasses, really good olive oil, s & p. All together now: Nirvana:)

Liz

I made this lovely salad exactly as described (except for coring the persimmons) and thought it was absolutely delicious; it was a fresh and festive treat during the dark cold days of mid-December.

Joyce

Big hit for Christmas dinner. No one expected a fruit side dish (that wasn't cranberries)!

Joanne

This is a wonderful, bright, crunchy salad. I added a 1/2 T of pomegranate molasses to the dressing to give it a little more zing. It was a hit on Thanksgiving and super simple to make.

nunyabiz

Made for Thanksgiving and was a hit!

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