If you are craving a vibrant, refreshing dish that bursts with color and flavor, this Persimmon Pomegranate Salad Recipe is an absolute must-try. Combining the sweet, honey-like notes of ripe persimmons with the juicy, tart crunch of pomegranate seeds, all balanced by a hint of spicy jalapeño and zesty lime, this salad is a celebration of contrasts. It’s not only stunning to look at but also incredibly easy to prepare, making it a fantastic choice for brightening up any meal or gathering.
Ingredients You’ll Need
This Persimmon Pomegranate Salad Recipe relies on a handful of fresh, simple ingredients that each bring their own magic to the dish. The persimmons add a luscious sweetness and smooth texture, while the pomegranate seeds contribute a jewel-like crunch and pop of acidity. Fresh lime juice and olive oil provide brightness and richness, and the jalapeños and cilantro introduce layers of heat and herbal freshness.
- 6-8 persimmons (2 lbs): Choose ripe but firm persimmons for the best texture and flavor.
- 2 jalapeños (finely chopped): Adds a gentle kick; remove seeds if you prefer less heat.
- 1 cup chopped cilantro (about 1/2 bunch): Provides a fresh, citrusy note that complements the fruit.
- 1/4 red onion (thinly sliced, about 1/2 cup): Brings a subtle sharpness and crunch.
- 1 cup pomegranate seeds (from 1 pomegranate): Offers a burst of tartness and vibrant color.
- 1/3 cup extra virgin olive oil: Adds smoothness and ties all the flavors together.
- 4 tablespoons fresh lime juice (from 2 large limes): Enhances brightness and balances sweetness.
- 1/4 teaspoon fine sea salt (or to taste): Elevates the overall flavor.
- 1/4 teaspoon freshly ground black pepper: Adds a subtle background warmth.
How to Make Persimmon Pomegranate Salad Recipe
Step 1: Marinate the Aromatics
Start by thinly slicing the red onion and finely chopping the jalapeños, then place them in a large mixing bowl. Squeeze the fresh lime juice over this mixture and gently stir to combine. Allow these ingredients to marinate for a few minutes; this not only mellows the onion’s sharpness but also infuses the jalapeño heat evenly throughout the salad.
Step 2: Add Persimmons and Fresh Herbs
Next, slice your persimmons into thin segments, which will show off their beautiful orange hue and delicate texture perfectly. Add these slices to the bowl along with the chopped cilantro. The cilantro adds an aromatic herbaceous touch that balances the sweetness and spice of the other ingredients.
Step 3: Incorporate Pomegranate Seeds and Olive Oil
Scatter in the pomegranate seeds, their jewel-like ruby color making the salad irresistibly inviting. Drizzle the extra virgin olive oil over everything, then sprinkle with salt and freshly ground black pepper. Toss everything gently but thoroughly to ensure each bite is bursting with flavor. Taste and adjust seasoning, adding more lime juice or salt if needed.
How to Serve Persimmon Pomegranate Salad Recipe
Garnishes
To elevate the presentation and flavor, consider garnishing with a few extra pomegranate seeds and sprigs of cilantro on top. These little flourishes highlight the salad’s vibrant colors and add freshness with every bite, making it perfect for impressing guests.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, as the sweet and tart notes complement smoky, savory proteins wonderfully. It also makes a fantastic side alongside heavier dishes to add a refreshing contrast and lighten the meal.
Creative Ways to Present
Serve the Persimmon Pomegranate Salad Recipe in a clear glass bowl to showcase its gorgeous colors or portion it into individual small bowls topped with a sprig of fresh cilantro. For a fun twist, you can also layer the salad ingredients in a mason jar for a portable, picturesque lunch option.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad will hold its freshness well, although the persimmons may soften slightly over time, which some people actually enjoy.
Freezing
Because the salad features fresh, delicate ingredients like persimmons and pomegranate seeds, freezing is not recommended. The texture and flavor will be compromised once thawed.
Reheating
This salad is best enjoyed chilled or at room temperature. Reheating is unnecessary and would diminish the crispness and vibrant freshness that make this dish so delightful.
FAQs
Can I use a different type of pepper instead of jalapeño?
Absolutely! If you prefer a milder flavor, try using a small amount of diced bell pepper or omit the pepper altogether. For more heat, serrano peppers are a great substitute.
Are there specific types of persimmons recommended for this salad?
Yes, Fuyu persimmons work best because they are firm and sweet, holding their shape well when sliced. Avoid using Hachiya persimmons unless they are fully ripe and soft, as their texture is quite different.
How do I easily remove pomegranate seeds?
Cut the pomegranate in half and hold each half over a bowl, tapping the back with a wooden spoon to release the seeds. This method helps avoid making a mess and keeps those vibrant seeds intact.
Can this salad be made vegan?
Definitely! This Persimmon Pomegranate Salad Recipe is naturally vegan, using only plant-based ingredients, so it’s perfect for any dietary preference.
What’s the best way to balance the seasoning?
Start with the suggested amount of lime juice, salt, and pepper, then taste before serving. The fresh lime juice adds brightness, which can be adjusted based on how sweet your persimmons are, and salt helps bring out all the flavors beautifully.
Final Thoughts
There’s something truly special about the Persimmon Pomegranate Salad Recipe that makes it feel like a celebration on your plate. Easy to prepare but packed with thoughtful flavor combinations, it’s a fantastic way to brighten any meal. Trust me, once you try this salad, it will quickly become one of your favorite go-tos, whether for a weeknight dinner or a festive occasion. Give it a whirl and enjoy every colorful, delicious bite!
Print
Persimmon Pomegranate Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Persimmon Pomegranate Salad combines the sweet, honey-like flavor of ripe persimmons with the tart bursts of pomegranate seeds, accented by a zesty lime dressing and a hint of jalapeño heat. It’s a refreshing, colorful salad perfect for fall and winter gatherings or a light, healthy side dish.
Ingredients
Salad Ingredients
- 6–8 persimmons (about 2 lbs), sliced into thin segments
- 2 jalapeños, finely chopped
- 1 cup chopped cilantro (about 1/2 bunch)
- 1/4 red onion, thinly sliced (about 1/2 cup)
- 1 cup pomegranate seeds (from 1 medium pomegranate)
Dressing and Seasoning
- 1/3 cup extra virgin olive oil
- 4 Tbsp fresh lime juice (from 2 large limes, or substitute with lemon juice)
- 1/4 tsp fine sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
Instructions
- Marinate the Onion and Jalapeño: Slice the red onion thinly and finely chop the jalapeños, then place both in a large salad mixing bowl. Squeeze fresh lime juice over them and stir well to combine. Set this mixture aside to marinate while preparing the rest of the salad; this softens the onion and infuses flavor.
- Add Persimmons and Other Fresh Ingredients: Slice the persimmons into thin segments and add them to the bowl with the marinated onions and jalapeños. Next, add the chopped cilantro and pomegranate seeds on top for freshness and texture.
- Dress and Toss the Salad: Drizzle the salad with extra virgin olive oil, then season with sea salt and freshly ground black pepper. Toss gently but thoroughly to combine all ingredients evenly. Taste and adjust seasoning by adding more lime juice, salt, or pepper if desired. Optionally, garnish the top with additional cilantro leaves or pomegranate seeds for a beautiful presentation.
Notes
- Choose ripe but firm persimmons, such as Fuyu variety, for best texture when slicing.
- Pomegranate seeds can be time-consuming to extract; consider buying pre-seeded pomegranate for convenience.
- Adjust jalapeño amount based on your preferred spice level; removing seeds reduces heat.
- For a nuttier flavor, add toasted walnuts or pecans just before serving.
- This salad is best served fresh but can be refrigerated for up to 6 hours.
