Fall Fruit Salad with Apple, Dates, Persimmon, Pomegranate and Walnuts

Fall Fruit Salad

Firm apples and persimmons keep their shape while dates add concentrated sweetness. Pomegranate brings tartness and juicy crunch, and walnuts balance the fruit with richness.

Ingredients

• 2 medium crisp sweet-tart apples, skin on
• 2 medium firm-ripe Fuyu persimmons
• 6 large soft dates, pitted
• 1 cup pomegranate arils, all white membrane removed
• 1/2 cup raw walnut halves, broken into large pieces
• 2 tsp fresh lemon juice

Instructions

1. Wash and dry the apples and persimmons. Core the apples and cut into roughly 3/4-inch bite-size pieces, leaving the skins on. Toss with the lemon juice in a large bowl.
2. Remove the persimmon calyxes and cut the fruit into pieces similar in size to the apples, removing any seeds. Leave the tender skins on.
3. Slice the pitted dates into thick slivers. Separate any pieces that stick together so they distribute evenly.
4. Add the persimmons, dates and pomegranate arils to the apples. Fold gently to combine without crushing the fruit.
5. Fold in the walnuts just before serving. Taste a spoonful containing several fruits; add a few more drops of lemon only if the mixture needs brightness.

Notes

• Use Fuyu or another non-astringent persimmon that is sweet while still firm; firm Hachiya persimmons are astringent and unsuitable here.
• If preparing ahead, keep the walnuts separate until serving so they retain their crunch.

Overall Timing / Workflow

Preparing the apples with lemon first limits browning, while adding walnuts last preserves their texture.

Instructions

1. 0:00 — Wash the fruit and gather the ingredients. If starting with a whole pomegranate, remove the arils first.
2. 0:05 — Cut the apples and toss with lemon, then cut the persimmons and dates.
3. 0:12 — Gently combine the fruit. Fold in the walnuts and serve.

Plating

Shallow bowls show off the fruit's colors and make it easy to get contrasting textures in each bite.

Instructions

1. Spoon the salad into four small shallow bowls, distributing the dates and walnuts evenly.
2. Bring a few persimmon pieces and pomegranate arils to the surface. Serve immediately, cool rather than ice-cold.

Leftover Path

Brief refrigerated storage keeps the fruit fresh, though the walnuts gradually soften and the pomegranate juices tint the apples.

Instructions

1. Refrigerate leftover salad in an airtight container and eat within 2 days; the texture is best within 24 hours.
2. Stir gently before serving to redistribute the juices. Add any reserved walnuts only when ready to eat.