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5 vibrant winter salads

By: Enrique Gili on Jan. 3, 2013, 5:15 p.m.
Pomegranate Persimmon Fruit Salad

Photo: Enrique Gili

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Pomegranate Persimmon Fruit Salad

This salad is a tart and tangy party in a bowl that rivals the best of summer's bounty.

Prep time: 15 minutes  

Total time: 15 minutes  

Yield: Serves 2-4

Pomegranate Persimmon Fruit Salad


  • 1 pound ripe Fuyu persimmons, peeled and chopped
  • 1 pomegranate, seeds removed
  • 1 Granny smith apple, cored and chopped
  • 1/3 cup feta cheese, cubed
  • 1/2 lemon, juiced
  • 1 teaspoon honey
  • 8-10 mint leaves, torn
  • Sprigs mint, optional garnish
Cooking directions
  1. Remove stem from persimmons. Using a paring knife cut into 4 sections. Peel to remove outer layer of skin from flesh and cut persimmons into small bite-sized pieces.
  2. Cut pomegranate into sections. Gently squeeze seeds and juice into a mixing bowl. Add persimmons and apples. Add lemon juice, honey and mint leaves.
  3. Add feta and lightly toss. Plate, using juice that remains in bowl as vinaigrette.