The flavors in this Persimmon Pomegranate Salad are so fresh and vibrant – they just pop! It’s a very exciting salad combining the sweetness of persimmon with a tangy lime dressing.
It almost tastes like a fruit salad combined with a salsa, but it’s amazing and so memorable. Make this for your holiday celebrations and you will get recipe requests for it.
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Pomegranate seeds look so festive for the Holidays, like in my Pomegranate Christmas Cake, and Winter Fruit Salad, so they are the perfect complement to the sweet persimmon in this salad making it a perfectly festive side dish.
Persimmon Pomegranate Salad Video
Watch me combine 2 of my favorite winter fruits in this persimmon pomegranate salad recipe. If you’ve never tried persimmon, you’re in for a treat!
Persimmon Pomegranate Salad Recipe
Persimmon is one of my favorite winter fruits along with pomegranate and this salad combines the best of both worlds. My Parents grow persimmon in their yard and this year they picked over 1,500 fruits from their 2 trees, so I got busy making persimmon recipes. Next on my list is my Persimmon Bread.
My sister-in-law, Alina, told me about this salad her friend Julia made for a Friendsgiving, and it was everyone’s favorite. Of course, I had to get the recipe and, Julia if you’re reading this, thank you for sharing your brilliant salad with me.
I didn’t see a photo of Julia’s salad before I made and photographed it, so I’m sure mine probably looks different but the flavors are on point. Julia also used lemon juice and I subbed with lime juice, so it’s safe to say that lemon juice is a great substitute if that is what you have on hand.
Ingredients for Persimmon Pomegranate Salad
- Fuyu Persimmons – You’ll need 2 lbs. Choose persimmons that are firm without bruises and are mostly round. You can usually find them in the store from October until January.
- Jalapeños and Red Onions – chop and slice these and remove the seeds from the jalapeño.
- Cilantro – this herb gives the salad so much freshness, but if you don’t prefer cilantro, you can substitute it with fresh mint.
- Pomegranate seeds – also called Pomegranate Arils. See my tutorial on how to cut a pomegranate. It takes under a minute! Or you can purchase the seeds in the produce aisle.
- Lime juice – balances the sweetness of the persimmon. You can also substitute lemon juice.
What’s the difference between Fuyu and Hachiya persimmons??
Persimmons come in two main varieties ; Fuyu and Hachiya, and Fuyu is better for this salad. Hachiya are astringent or bitter when un-ripe with a jelly-like center (I’m not a fan). Fuyu persimmon look similar to an orange tomato with flat bottoms and taste sweet, like a cross between an apple and a pumpkin, and they can be enjoyed even when firm.
How to Cut Persimmon for Salad
Use a spoon to remove the firm leafy tops from the persimmon. Do not use a knife, which can slip and I’ve broken a knife tip trying to remove a persimmon top before. Get under it with a teaspoon and it pops off easily.
Once the top is removed, cut in half from top to bottom. They are usually seedless but occasionally contain a black seed which you can discard then slice into thin wedges.
How to Make Persimmon Pomegranate Salad
This Persimmon Pomegranate salad comes together without much fuss, just slice and toss. It’s the perfect easy side dish for your holiday menu.
- Marinate the Jalapeño and Onion – Squeeze the lime juice over the sliced red onion and chopped jalapeños. This will soften the veggies slightly and take a bit of the bite out of the onion.
- Add the fruit – Add cut persimmon, pomegranate arils and cilantro to the salad bowl.
- Add the dressing – drizzle the olive oil over the salad mixture, season to taste with salt and pepper, and toss. Serve right away or cover and refrigerate up to 24 hours.
What to Serve with Persimmon Pomegranate Salad
Wouldn’t this look incredible on your Thanksgiving table? I love the colors and the light, fresh flavor! This salad really brightens up a holiday menu. It’s also so quick and easy to make, that it would work well as a weeknight or weekend salad. Try it with these main dishes:
- Grilled Steak
- Baked Ham
- Roast Turkey
- Chicken Tortilla Soup
- Cilantro Lime Chicken
- Roasted Pork Tenderloin
- Prime Rib
Make-Ahead
This salad will look the most vibrant the same day it is made, but the salad does keep well. The persimmon will soften slightly as it sits in the refrigerator and will take on the texture of mango slices but wow is it delicious after the flavors meld. You’ll love every bite!
- Make Ahead – If you want to make it a few hours ahead of your dinner, cover the finished salad and refrigerated until ready to serve then garnish with some freshly chopped cilantro to freshen it up.
- Refrigerate Leftovers – Transfer to an airtight container and refrigerate for up to 24 hours.
Try this unique Persimmon Pomegranate Salad at your next Holiday potluck. It’s an easy tangy-sweet salad using in-season fresh fruit and veggies. I know it will be a favorite dish you’ll make all season long.
More Winter Salad Recipes
Like in this Persimmon Pomegranate Salad, there’s nothing like fresh produce in the middle of winter. These winter salads use the best of the season’s fruit and veggies for show-stopping dishes your whole family will love.
- Beet and Pomegranate Salad
- Sweet Potato Salad
- Pear Salad with Balsamic Vinaigrette
- Broccoli Cauliflower Salad
- Shaved Brussels Sprout Salad
- Kale Apple Salad
- Persimmon Salad with Maple Vinaigrette
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Persimmon Pomegranate Salad
Ingredients
- 6-8 persimmons, 2 lbs
- 2 jalapeños, finely chopped
- 1 cup chopped cilantro, about 1/2 bunch
- 1/4 red onion, thinly sliced (1/2 cup)
- 1 cup Pomegranate seeds, from 1 pomegranate
- 1/3 cup Extra virgin olive oil
- 4 Tbsp fresh lime juice, from 2 large limes, or sub lemon juice
- 1/4 tsp fine sea salt , or to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Slice onion and finely chop jalapeño and set in a large salad mixing bowl. Squeeze the lime juice over then stir to combine and set aside to marinate while you prepare the rest of your salad.
- Slice persimmons into thin segments and add them to the salad serving bowl. Top with chopped cilantro and pomegranate seeds.
- Drizzle the salad with olive oil and season with salt and pepper then toss to combine. Add more lime juice or salt and pepper to taste. Garnish with more cilantro or pomegranate seeds if desired.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I can’t believe these ingredients actually work together, but it was soooo good! I put fresh mint instead of cilantro and it gave it such a nice flavour.
I’m so glad you enjoyed it, Dina!
thank you for the persimmon salad; I know its going to be a feast for ALL the senses!
You’re very welcome!
I was wanting to try something a little different and this salad turned out great! The persimmons themselves are very mild in flavor but once everything comes together it’s delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made this for Thanksgiving, was gone in seconds. People who don’t like persimmons ate it, and loved it.
That’s just awesome! Thank you for sharing your wonderful review!
We made this for our big Friendsgiving dinner party last night. We served it on a bed of arugula, as a salad course, on individual salad plates. We peeled, quartered and cut in 4 wedges the persimmons, then combined with jalapeno/onion/lime/oil mixture/salt/pepper, add the majority of cilantro at the very last, just before serving. Spoon, and spread out mixture on top of layer of arugula or fancy salad leaves, sprinkle pomegranate arils on top and then top with the last fresh cilantro leaves to finish. Serve immediately. We paired it with a pinot noir. It was all delicious, even the picky eaters agreed. It’s a keeper recipe for us! Thank you!
Just made this salad for Thanksgiving!! It was a total hit!! My family loved it!! Very unique combo of winter fruits and absolutely delicious!
That’s so great, Elana!
One of the most delicious salads. Was a big hit at our Thanksgiving!
I’m so happy it was a hit, Elena!
One of the most delicious salads. Was a big hit at our Thanksgiving.
I love to hear that, Elena! This one truly is so special! I’m so glad you loved it.
This was so good! I brought this salad as a last minute decision to Thanksgiving dinner and am so thankful I did. Everyone that tried it loved it! My father, who does not like trying new things, had at least 3 servings. My sister and aunt, who both don’t like cilantro, loved this salad (and I put cilantro in it). Loved it so much.
Happy Thanksgiving, Natasha! Do you peel the persimmons? Thanks!
Hi Selina. Happy Thanksgiving!
They are not peeled. I hope you love this recipe.
I did and was amazing my favorite and for my family too
Thanks , I have a persimon tree.
You are so welcome!
Do the persimmons still cause a mouth-buckle with the tartness? 😉
Hi Trish, if they are ripe they should not.
This salad was so beautiful and equally delicious! I couldn’t stop eating it, it was basically a party in my mouth. So many textures and flavors and they all work together to taste like Christmas magic! Seriously though, I’m having this for every holiday!
I’m so happy you loved it, Svetlana! Not only does it look vibrant and delicious, it tastes just as good! It sounds like you have a new favorite holiday salad!
I had all the ingredients so I made this today. Let my daughter tasted and commented it’s not a salad but taste like salsa. That’s what I thought so too. It’s ok. I think I just want to eat the persimmons by itself.
Hi Irene, it is similar in flavor profile to our mango salsa – I had the same thought. I think this could convert nicely to a salsa by dicing it all up. I hope you have a lovely Thanksgiving!