Persimmon Salad

This Persimmon Salad has pears, grapes, and pecans, and this is a perfect winter fruit salad that’s delicious and easy to make! See notes in the recipe for other ingredient options for the salad with persimmons.

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During the holiday season there are so many rich or extra-sweet offerings, that sometimes a simple fruit salad can be just what you need to add a healthier sweet dish to a holiday meal. The day I made this Persimmon Salad I tried it out on a few people at my brother Mark’s house, and it was definitely a hit.

Inspiration for this recipe came from the persimmons I got in the mail from Andrea, and a recipe for Fall Fruit Salad with Pomegranate Vinaigrette from Local Flavors (affiliate link) by Deborah Madison.

I used the winter fruits I had on hand, and of course it wouldn’t be Persimmon Salad without persimmons, but see below for other suggested fruits. What I really loved here was the barely-sweetened dressing that blended with the flavors of the different fruits. And persimmons are a treat when they show up during the winter months, so if you see some at your store I hope you’ll grab a few and make a Persimmon Salad!

What are Persimmons?

Persimmons are a sweet delicious fruit that are available from October through January in the U.S., although it may vary from year to year. There are two types of persimmons that show up in stores in the U.S. Hachiya persimmon needs to be softened for a long time before it’s edible and is often served cooked. Fuyu persimmons are great eaten raw and somewhat resemble an orange tomato, and that’s the type of persimmon I used for this salad.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• Fuyu persimmons
• Bosch pears
• grapes
• pecans
• extra virgin Olive Oil (affiliate link), use a fruity oil for this recipe
• pomegranate-flavored vinegar (I used pomegranate-flavored red wine vinegar)
• Golden Monkfruit Sweetener (affiliate link) or other sweetener
• pinch of salt, to taste

What other fruits can you use in Persimmon Salad?

• Use apples instead of pears if you prefer.
• Pomegranate seeds would be great in this salad.
• Fresh Pineapple would be good in this salad.

What other nuts can you use for Persimmon Salad?

The salad would be great with walnuts, slivered almonds, or pistachios if you don’t have pecans.

How to Make Persimmon Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I only had a few grapes hanging out in the fridge (and grapes aren’t especially a winter fruit, but they were good here.)
2. My goal was to cut the persimmons and pears into same sized pieces. I made the pieces about an inch square, for a rather chunky-looking salad.
3. The dressing is a combination of olive oil, pomegranate vinegar, and Monkfruit Sweetener (affiliate link), with a dash of salt. Use whatever sweetener you prefer.
4. Mix the fruit together, then gently toss with the vinaigrette.
5. As a final touch, just before serving toss the salad with some pecans that have been cut into slivers.

More Fruit Salad or Salsa:

• Apple Jicama Slaw
• Strawberry Spinach Salad
• Green Apple Salad

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Yield: 6 servings

Persimmon Salad

Prep Time 25 minutes

Total Time 25 minutes

This healthy winter salad with Persimmons, Pears, and Grapes would be perfect on a holiday table!

Ingredients

• 4 Fuyu persimmons, cut in 1 inch cubes (or enough cut persimmons to make 2 cups)
• 3 Bosch pears, cut in 1 inch cubes (or enough cut pears to make 2 cups)
• 1 cup grapes, cut into halves or fourths if large
• 3/4 cup pecans, cut into half lengthwise to make slivers

Dressing Ingredients:

• 2 T extra virgin olive oil (use a fruity oil for this)
• 1 T pomegranate-flavored vinegar (I used pomegranate-flavored red wine vinegar)
• 2 T Monkfruit Sweetener
• pinch of salt, to taste

Instructions

1. Whisk together the dressing ingredients so flavors can blend while you cut the fruit.
2. Cut grapes, persimmons, and pears into same size pieces (about 1 inch size) and place in plastic bowl.
3. Toss fruit with dressing. Just before serving, toss with pecan pieces.

Notes

Other fruits such as apples, pineapple, or even pomegranate arils could be used to replace any of these, but you need 5-6 cups of cut fruit.

I used Monkfruit Sweetener (affiliate link), but use any sweetener you prefer.

Recipe created by Kalyn with inspiration from Local Flavors (affiliate link) by Deborah Madison.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 280Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 25mgCarbohydrates 42gFiber 8gSugar 28gProtein 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Persimmon Salad is too high in carbs for a low-carb diet, but it could be approved for phase 2 or 3 of the original South Beach Diet. However, the salad is mostly fruit, so I’d be sure most of my other food choices were vegetables or proteins on the day you’re eating this if you’re actively trying to lose weight.

Find More Recipes Like This One:
Use Salad Recipes to find more interesting salads like this one! Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
I posted this salad with Persimmons in 2009 when a blogging friend sent me a box of persimmons! The salad was last updated with more information in 2024.

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