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Easy Cozy Winter Fruit Salad with Pomegranate

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A jewel-toned winter fruit salad with persimmons, pomegranate, oranges, and apple, tossed in a honey-lime dressing with fresh mint and pistachios. It’s a bright, refreshing, and comforting dish perfect for cold days.

Ingredients

Scale
  • 2 large Fuyu persimmons, firm but ripe, sliced into thin rounds
  • 1 large pomegranate, seeds removed (about 1 cup arils)
  • 2 medium navel oranges, peeled and sliced into half-moons
  • 1 large Honeycrisp apple, diced
  • 1/2 cup fresh mint leaves, thinly sliced (chiffonade)
  • 1/4 cup unsalted pistachios, roughly chopped
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • Pinch of sea salt

Instructions

  1. Prepare the dressing first: In a small bowl, whisk together the honey, fresh lime juice, lime zest, and a tiny pinch of sea salt. Set aside.
  2. Seed the pomegranate: Cut the pomegranate in half horizontally. Hold one half cut-side down over a deep bowl of cool water. Using a wooden spoon, firmly smack the back of the pomegranate. The seeds will fall into the water, and the white pith will float. Skim off the pith, then drain the seeds in a colander. Pat dry with paper towels.
  3. Prepare the persimmons: Wash the Fuyu persimmons gently. Cut off the green stem end, then slice them into thin rounds about 1/4-inch thick.
  4. Prep the oranges: Using a sharp knife, cut off the top and bottom of each orange so it sits flat. Slice off the peel and white pith, following the curve of the fruit. Cut the peeled oranges into 1/4-inch thick rounds, then cut each round in half to create half-moons.
  5. Dice the apple: Core the Honeycrisp apple and cut it into small, bite-sized cubes—about 1/2-inch each. Leave the skin on.
  6. Chiffonade the mint: Stack the mint leaves, roll them tightly, and slice crosswise into thin ribbons.
  7. Assemble the salad: In a large serving bowl, gently combine the persimmon rounds, orange half-moons, diced apple, and pomegranate seeds. Drizzle the honey-lime dressing over the top. Using a wooden spoon, toss very gently. Fold in the mint ribbons and chopped pistachios. Serve immediately or refrigerate for up to 30 minutes to let the flavors meld.

Notes

Choose Fuyu persimmons (not Hachiya). The salad is best served within an hour of assembling. For best flavor, let the dressed salad sit at room temperature for 10 minutes before serving. Toast the pistachios at 350°F for 3-4 minutes for extra crunch. To prevent apple browning, toss diced apple with a squeeze of lime juice if making ahead.

Nutrition

Keywords: winter fruit salad, pomegranate salad, persimmon salad, fruit salad with honey lime dressing, easy fruit salad, holiday fruit salad

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