By David Tanis
- Total Time
- 15 minutes, plus chilling
- Rating
- 4(189)
- Notes
- Read community notes
Winter is the time for all kinds of colorful fruit. Citrus choices abound, from grapefruit in many hues to brilliant blood oranges. Paired with slices of persimmon and topped with sparkling red pomegranate seeds, this kind of simple fruit salad makes a refreshing adessert. It relies only upon the seasonal fruits’ own sweet juices for flavor. If you want something more, add a splash of orange liqueur or limoncello.
Featured in: A January Menu That Comforts and Restores
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Ingredients
Yield:4 to 6 servings
- 4navel oranges
- 6blood oranges
- 2small grapefruit
- 4firm, medium Fuyu persimmons (not Hachiya)
- 1cup pomegranate seeds
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
172 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 28 grams sugars; 3 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Using a small serrated knife, peel the navel oranges, blood oranges and grapefruit. They should be perfect globes with no pith. Slice the fruit crosswise about ⅜-inch thick and place in a salad bowl.
Step
2
Peel and core the persimmons. Slice them about ¼-inch thick and add to the salad bowl. Arrange the fruit in a random pattern. Sprinkle pomegranate seeds over the top. Cover well and chill for 1 hour. Serve in small bowls, making sure each serving gets some of every type of fruit and a good spoonful of the juices that will have gathered at the bottom of the bowl.
Ratings
4
out of 5
189
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Private Notes
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Cooking Notes
An Wan
I've struggled my whole life with the abundance of persimmons at holiday time. As Alice Waters says, Fuyu persimmons are best eaten fresh, but, on their own, are one dimensional. Dan Bowe's persimmon crisp and the classic persimmon bread are fantastic. But, Mr. Tanis' recipe is a showstopper. The fresh citrus and persimmon are the perfect blend of sweet and tangy. I used grated lemon zest (limoncello sub) for the extra layer of flavor. So perfect in taste and healthy too. Thank you David Tanis.
Lisa Leighton
For another way to use up your persimmons. Peel and freeze a bunch of them (Yes, this is very much a no recipe recipe). when frozen whir them up in your food processor with lemon juice, lots of grated fresh ginger and sugar to taste, a little Gran Marnier. Stir in some finely chopped crystalized ginger and refreeze for at least 2 hours. This sorbet is delicious as is , but if you want to gild the lily scoop into small balls and cover in chocolate magic shell. Always wows and so easy
Hut
Spritz with limoncello
Baba
I love Fuyu persimmons and find it flavorful and refreshing on its own. I'm surprised that people find it one dimensional. Thanks for the lemon zest suggestion. I normally don't have limoncello or orange liquer on hand, but I always have a lemon around.
Jessica B
Absolutely delicious! Like some others, I upped the spices so that they were more to my liking, and I finished the carnitas under the broiler to crisp the edges. Other than those small adjustments, I made the dish as written. It’s extraordinarily flavorful (love the orange notes), and a perfect make-ahead dish for a gathering.
Marianna
This is a second David Tanis dish I have made for this Thanksgiving. Yes, the peeling of the fruit and pith removal do take time but that is the most time-consuming part. A beautiful salad that is healthy and looks great on the table! I also grated some lime zest on top for additional citrusy flavor and a nice color contrast with the oranges, pomegranates and persimmons.
S. Talarico
The salad is lovely. But, it takes longer than 15 minutes. There is a lot of peeling and chopping. Closer to 30-40 minutes.
coo's husband
Are there and places that will tell me how to create a random pattern?
Susanna
Simple and excellent. Happy to be reminded of how delicious a dessert like this can be if I take care in peeling and cutting. Especially nice after Thai food.
Anonymous
Hi like this salad
Linda
Not sure why you peel the persimmon as usually softens and melds into salad especially with citrus.?? Seems like extra unneeded step.
FiatLux
This recipe calls for the Fuyu variety (flatter shape) which is typically eaten when firm. The Fuyu skin is harder and a bit waxy. It can be eaten but many people prefer to peel. The Hachiya variety (heart shaped) is only edible when very soft.
antal lang
Can be raised to the next level by adding Drambuie or Triple Sac as a marinade.
Terri Pollock
I can't eat grapefruit. Suggested substitution?
David
just leave them out.
Eva
I would suggest pomelo if you can eat that. It's pretty similar, and has a very nice flavor.
SLR
I’ve had persimmon and pomegranate seed salad since I was a child.The something extra came from a homemade French dressing.As an adult I realize the added dimensions for the ingredients add all the extra needed plus and doesn’t take away from any of the fruit flavors.I will start adding the orange and grapefruit as long as it doesn’t distract from my original love of this salad...on the other hand I might just grow up since I’m in my 70s
Lisa Leighton
For another way to use up your persimmons. Peel and freeze a bunch of them (Yes, this is very much a no recipe recipe). when frozen whir them up in your food processor with lemon juice, lots of grated fresh ginger and sugar to taste, a little Gran Marnier. Stir in some finely chopped crystalized ginger and refreeze for at least 2 hours. This sorbet is delicious as is , but if you want to gild the lily scoop into small balls and cover in chocolate magic shell. Always wows and so easy
Hut
Spritz with limoncello
Elisabeth
Why bother peeling and coring the persimmons? It all tastes delicious.
An Wan
I've struggled my whole life with the abundance of persimmons at holiday time. As Alice Waters says, Fuyu persimmons are best eaten fresh, but, on their own, are one dimensional. Dan Bowe's persimmon crisp and the classic persimmon bread are fantastic. But, Mr. Tanis' recipe is a showstopper. The fresh citrus and persimmon are the perfect blend of sweet and tangy. I used grated lemon zest (limoncello sub) for the extra layer of flavor. So perfect in taste and healthy too. Thank you David Tanis.
Baba
I love Fuyu persimmons and find it flavorful and refreshing on its own. I'm surprised that people find it one dimensional. Thanks for the lemon zest suggestion. I normally don't have limoncello or orange liquer on hand, but I always have a lemon around.
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