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Persimmon Fruit Salad

Persimmon Fruit Salad
Serves 5
Enjoy the decidedly fall flavors of this delightful fruit salad. The crunch of the nuts will hide the crunch of the pomegranate seeds.
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  1. 4 fuyu persimmons, peeled if desired, cut into bite sized chunks
  2. 1 cup pomegranate seeds
  3. 4 mandarins, peeled and pulled into sections
  4. 1/3 cup pecans or walnuts, coarsely chopped
  5. 7-10 fresh mint leaves, thinly sliced
  6. 1 tablespoon lemon juice
  7. 1 tablespoon honey
  1. Toast the nuts on a baking sheet in a 350 degree oven for about 10 minutes. Watch carefully and stir after the first few minutes. Let cool.
  2. Gently stir the ingredients together, adding the nuts just before serving.
  3. Serve at room temperature or chilled.
Newcastle Produce