Spiced Persimmon-Pomegranate Salad

Spiced Persimmon Pomegranate Salad

Course Salad, Side Dish
Cuisine American
Keyword apples, persimmons, pomegranate
Prep Time 20 minutes
Servings 6
Calories 93


For the salad...

  • 2 Jiro persimmons see note below
  • 1 large honeycrisp apple
  • 1 pomegranate
  • 3 tbsp fennel, minced

For the dressing...

  • 1 tsp ginger, grated
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/2 tsp vanilla extract
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1/2 valencia orange, juiced
  • 1 generous pinch of salt


  • Remove the stems from the persimmons and cut into a small dice.
  • Core the apple and dice into small pieces.
  • Score the skin of the pomegranate in quarters. Fill a medium-sized bowl with water. Placing the pomegranate under water in the bowl, pull the quarters apart and gently loosen the seeds. The seeds will sink to the bottom of the bowl, and the pieces of white membrane will float to the top. Pour off part of the water and the membrane pieces and drain the pomegranate seeds in a colander. 
  • In a large bowl, combine persimmons, apple, pomegranate seeds, and minced fennel.
  • In a smaller bowl, combine ingredients for the dressing. Whisk together until brown sugar is dissolved.
  • Pour dressing over salad, and toss gently to combine.
  • Optional: garnish with green fennel fronds before serving.


I use Fuyu persimmons for this salad, one of the more common varieties. They look like a slightly-flattened orange tomato. They are ripe when their flesh yields to a gentle press, like an over-ripe tomato. Read more about persimmons on Wikipedia.


Calories: 93kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 194mg | Fiber: 3g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 13.1mg | Calcium: 17mg | Iron: 0.2mg