Persimmon salad with grapes and walnuts

This is a perfect autumnal salad, for when persimmons are in season. Look for fuyu persimmons, which don’t need to be soft to be eaten. The sweetness of the fruit is cut by the sourness of the sherry vinegar, and the result is yum. Adapted from Baco.


  • 5 firm (but well colored) fuyu persimmons
  • 1/2 c red grapes, halved lengthwise
  • 1/4 c pomegranate seeds
  • 1/4 c walnuts
  • 2 T fresh chives, chopped
  • 2 T sherry vinegar
  • 2 T olive oil
  • 1 T fresh mint, coarsely chopped
  • 1 T dill, coarsely chopped
  • 1 T parsley, coarsely chopped
  • 2 t shallots, chopped and washed in water
  • salt and pepper


  1. Trim the stems off of the persimmons, and cut into chunks (I did sixths, the recipe called for quarters). Add to a large bowl.
  2. Combine persimmons with walnuts, grapes, pomegranate seeds, chives, shallot, and a pinch of salt and pepper.
  3. Add sherry vinegar and olive oil to bowl, and toss to incorporate.
  4. Add mint, dill, and parsley, and toss gently to incorporate.

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