Winter Salad: Persimmon, Apple, Pomegranate


This salad was such a big hit at Thanksgiving this year, we had to make it for Christmas too! The trick is getting high quality produce. If you aren’t lucky enough to have a pomegranate and persimmon tree in your backyard, try finding them at a Farmer’s market near you.


4 medium Fuyu persimmons (you want them ripe but not squishy; they should give slightly when you squeeze them)

2 cups pomegranate seeds (check out my new favorite way to seed pomegranates here)

4 medium apples

agave syrup (about 1/3 cup; add to taste)

mint (at least 1/8 cup, up to 1/3 depending on how strong you want the mint flavor to be)


Peel, core, and chop persimmons and apples.


Add pomegranate seeds.


Add agave syrup and mint; mix to taste. 



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One response to “Winter Salad: Persimmon, Apple, Pomegranate”

  1. Beth Ellen Ethridge says :

    And the best use of persimmon goes to……this salad!!!!!

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