Persimmon Fruit Salad

persimmon salad recipe

Persimmons are in season from September to December and make a perfect addition to any fall meal. They can be eaten raw, whole or sliced, like a pear and add a beautiful orange color to this seasonal salad.


  • 3 Fuyu persimmons, peeled and chopped (¼ to ½ inch pieces, seeds discarded ¾ cup pomegranate seeds
  • 1 granny smith or Fuji apple, peeled, cored and chopped (¼ to ½ inch pieces)
  • 7-10 fresh mint leave, thinly sliced crosswise
  • 2 teaspoons lemon juice
  • 1 teaspoon honey


Gently toss all ingredients together and serve!

Prep time: 15 minutes
Serves 4.


Source: by Elise Bauer