Citrus and Persimmon Salad

By David Tanis

Published Jan. 6, 2021

Citrus and Persimmon Salad
Andrew Scrivani for The New York Times
Total Time
15 minutes, plus chilling
Rating
4(206)
Comments
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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

  1. 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.

  2. 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.

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Ratings

4 out of 5
206 user ratings
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Comments

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

dimmerswitch

This was a perfect salad for the day after Thanksgiving to follow leftover turkey sandwiches. As beautiful to look at as it was delicious to eat. And it used the extra persimmons. pom seeds and chicories I had on hand from a David Tanis mixed salad that was part of our Thanksgiving meal. https://body-change.today/recipes/1017061-persimmon-salad-with-pomegranate-and-walnuts%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

Nancy S

I was responsible for breakfast on a short backpacking ski trip-this unusual dish was much appreciated by all.

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.

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