This is the prettiest Persimmon Salad with Lemon Vinaigrette to celebrate the beautiful bright orange Japanese fruit! The perfect side dish for a holiday spread or family dinner. 

What are Persimmons?

Persimmons are beautiful deep orange fruits that grow on persimmon trees, which are native to Japan. They have thick, shiny skin and a juicy interior. There are multiple different persimmon varieties, and they’re in season during the late fall and winter. 

They are one of my favorite fruits. I grew up eating persimmons and prefer the fuyu variety, the smaller fruit, to hachiya persimmons, which are larger and more oblong. Crunchy fuyu persimmons tend to have a firmer texture, while hachiya can become super soft and almost jelly-like inside so that you can scoop out the center with a spoon.

How to Buy Persimmons

When shopping for persimmons, look for shiny fruit with smooth, unblemished skin. They’re ripe when they give a little when squeezed. If you prefer very juicy fruit, you can let them ripen until they’re almost gooey. 

Because persimmons are seasonal produce, make sure you source them during the Fall/Winter season. You can find these two main types of persimmons at the grocery store, Asian market, or a farmer’s market. 

Note that your persimmons (especially hachiay) must be ripe before you eat them, or you’ll have a very astringent, metallic flavor that can make your mouth feel a little tingly (if this happens, don’t worry, it will go away).

How to Make This Persimmon Salad Recipe

The ingredients for this pretty fruit salad all pair well with the spiced flavors of persimmons. Because it’s such a beautiful salad, it makes a wonderful addition to your holiday table! 

Salad Ingredients

• Arugula. This bitter green balances out the fruity sweetness. You could also add some thinly shaved fennel for a new licorice flavor. Swap for baby spinach or a kale salad mix if preferred. 
• Ricotta. I use vegan ricotta, but feta cheese will also work. It’s rich, and salty cheese adds a nice creaminess to the dish. If you want to keep this salad super light, you can omit the ricotta.
• Nuts. Any kind of nut will work in this salad for crunch and extra fat. I like pistachios for the pretty color, but walnuts would be great too.
• Micro herbs. I love the bitterness these bring and the delicate garnish that doesn’t detract from the stunning persimmon.

Vinaigrette Ingredients

• Lemon juice and champagne vinegar. Together, these two acids lighten up the delicious vinaigrette. The dressing for this salad is similar to the tamari vinaigrette in my Radiant Radish Bowl recipe.
• Shallots. These add some subtle allium notes that aren’t overwhelming in the dressing.

Step-by-Step Instructions

1. Start by preparing a batch of vegan ricotta. Spread an even layer on a plate or serving platter of choice.
2. Thinly slice a tiny piece off of the bottom of your persimmons to create a flat base. Using a mandolin, slice your persimmon into thin slices. They should be pliable but still maintain some structure (not too thin). Set aside in a large bowl. If using any optional add-in ingredients, toss them into the bowl.
3. Whisk together all remaining ingredients in a small bowl to create your lemon vinaigrette. Pour over persimmon slices and toss to coat. Let sit for a few minutes. 
4. When ready to assemble, arrange the persimmon slices on top of the ricotta, folding them in half to create wavy shapes. 
5. Finish with herbs, crushed pistachios if using, and any salt and pepper, to taste.

Secrets to Success

• For presentation and also for texture, I like to shave persimmons super thin with a mandolin. This way, you can create beautiful ribbons, and you get a nice coating of dressing on each piece of persimmon. 
• If you don’t have a mandolin, you can also cut them into thin slices like you would an apple or into chunks if you prefer more texture. You can leave the skin on for the salad, it adds a nice color contrast.
• If you can’t find persimmons or want to make this salad year-round, you could try making this salad with an apple and a mix of more bitter greens, such as radicchio and arugula, or leave out the persimmon altogether and try the same dressing with arugula and radicchio.
• Additional ingredients you could add– red onions, pomegranate arils (pomegranate seeds), salt and black pepper, etc. Fill with veggies of choice to make this your own! 

Serving Tips

Serve this persimmon salad as a great side dish option at your next holiday meal or a weeknight dinner! You really can’t go wrong. 

Because persimmons are a Fall/Winter fruit, they always remind me of the holiday season. So, you can use them as table decor as well for a fun and festive spread. 

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I recommend storing the persimmon salad and the lemon dressing in separate containers and then toss before serving. Otherwise, the salad will get soggy. 

Recipe FAQs

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!