fuyu persimmon, pomegranate, and apple fruit salad

the unbearable lightness of being. not really. ::::


Awake from your turkey coma! Lemon pudding with sparkling cranberries may have been light compared to the sloggy pumpkin pies, pecan pies, sweet potato casseroles with marshmallows with a Thanksgiving meal, but a persimmon fruit salad is even lighter, the lightest you can get and still be eating food after a holiday gorge. And the mint makes you feel just a little more wispy. I’m all for a turkey coma, but nice fruit salad is always welcomed. No slaving away in the kitchen needed. If you have Thanksgiving leftovers, this is a great salad to serve on the side of a turkey divan, or a turkey sandwich, a shepherd’s pie, or a flavorful stuffing.



Just be careful how excited you become before trying the salad. I chomped my tongue trying to taste the first couple bites. Hard. Every bite after that chomp, I noticed the lemon juice in the salad. While not painful enough to have me put down my salad bowl and walk away, it would have been more enjoyable had I not had a stinging on the left side of my ratty tongue. I’m off to enjoy the rest of my holiday weekend. No lemonade, please.


fuyu persimmon, pomegranate, and apple fruit salad
Recipe type: salad
Prep time: 
Total time: 
Serves: 4
  • 3 fuyu persimmons, peeled, chopped into ¼- to ½-inch pieces*
  • ¾ cup pomegranate seeds
  • 1 Granny Smith or Fuji apple, peeled and chopped in to ¼- to ½-inch pieces
  • 7-10 leaves of mint, julienned
  • 2 teaspoons lemon or lime juice
  • 1 teaspoon honey (or vegan alternative)
  1. Toss together all ingredients. Best eaten the day of, but will keep refrigerated for a couple of days.
* Why Fuyu persimmons and not the Hachiya? They are so different! Fuyu are eaten firm; the Hachiya need to be very, very soft or they will taste extremely astringent. The mushy Hachiya won't work in this salad.


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