Fruit salads are not just for hot summer days! Fall Fruit Salad is a heavenly spread of fall fruits that are all deliciously tied together with one secret ingredient. A super easy and healthy side to any meal!
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I am not the sort of blogger who plans out her editorial calendar weeks or months ahead of time. More power to those who do (you organized ladies and gents have my respect), but I’ve tried that approach and it has failed for me…miserably.
Why? Because what I share in this space here is truly what I am currently eating and feeding my little fam. And just like most of you, what I eat and how I cook is inspired by my everyday life. I never know who or what is going to spark a new recipe idea and I have just found this blog flows more organically when I just serve up to you folks what I am serving up in real life.
Like this Fall Fruit Salad. This was not in my pre-Thanksgiving plan book, but I was inspired to make this delicious and easy sweet salad complied of all the fruity flavors of fall after my trip to the farmer’s market this weekend.
I was grabbing my weekly supply of pastured eggs and asked my daughter to go over and grab some persimmons….her obsession…..not mine. Truth be told, I am not a huge persimmon fan, which makes this recipe even more of a triumph.
“Have you tried persimmon with a little lime juice on it?” my egg guy asked me.
“Um no,” I said raising an eyebrow.
“Oh, you’ve got to! Just cut it up and toss the persimmon with some pomegranate seeds and its just awesome,” Egg Guy said, placing a lime and pomegranate in my hand along with my change.
So, intrigued, I went home and made this salad. The diced persimmon, the pomegranate seeds (which are the most time consuming bit of this recipe but you can just buy the seeds if you don’t have the patience to deal with deseeding that sucker), some kiwi (why not?), grapes (always grapes) and the lime juice. A quick toss and a taste….and…..
Oh. My. Goodness.
I went from a lady who felt blase about persimmons to a woman who was shoveling them into her pie hole like a wild beast. It was quite the attractive sight….
But to does speak to the glory of this simple and amazing fall fruit salad….
Other fall recipes you are going to love
- Veggie-Loaded Applesauce
- Egg-Free Carrot Apple Muffins
- Peanut Butter Pumpkin Bread
- Breakfast Pumpkin Soufflé
- Pumpkin Almond Butter Cookies
Fall Fruit Salad
Ingredients
- 3 medium fuyu persimmons diced
- 3 kiwi peeled and diced
- 1 cup pomegranate seeds
- 1 1/2 cup grapes slice if serving to young children
- 3 tbsp lime juice or to taste
Instructions
- Combine all fruit in a bowl, tossing with a large spoon.
- Pour lime juice over the fruit and toss again to coat all ingredients.
- Enjoy immediately or store in fridge for up to 24 hours
This salad is so good! I could eat the whole thing, but I made it for a baby shower that I’m going to tomorrow so I have to save some…haha
I’m so glad you’re enjoying it! It’s certainly a fall favorite of mine too!
One of the best fruit salads I’ve ever had was persimmons, pomegranate seeds tossed with lime juice, a dash of cumin and cilantro. Truly an explosion of flavors.
Love the additions!!! So happy to hear you enjoyed it!
Just want to comment for readers who may not know, but there are typically two types of persimmons sold in the US, fuyu and hachiya For this salad, you must buy fuyu persimmons, which are super sweet. Hachiya persimmons are very astringent unless almost overripe, which means your mouth will pucker like nothing you’ve ever experienced before. Fuyus look like orange tomatoes and hachiyas like orange acorns. But the right kind of persimmon and this will be a success.
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