Clean Eating Winter Harvest Fruit Salad Recipe (2024)

ByTiffany McCauley

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This winter fruit salad is perfect for dessert during the week or even on your holiday table!

Persimmons and pomegranates were simply born to be eaten together. They are a pairing like no other and every year I look forward to making this salad. It’s truly an explosion of sweet deliciousness. The tart sweetness from the pomegranate really plays up the milder flavors of the persimmons.

Clean Eating Winter Harvest Fruit Salad Recipe (1)

If your fruit is very sweet and ripe, the lemon juice adds a fantastic accent to this salad. But if they are less sweet, it’s probably best to leave it out. Use your judgment here. Either way, this simple combination of flavors will not be a disappointment.

Please know that this salad must be eaten shortly after it is made. It will not last overnight, even in the fridge. The persimmons brown very quickly. So if you don’t think you can eat all of this, cut the recipe in half or even quarter it. Adjust it to how much you think you can eat the same day. Enjoy!

More Winter Fruit Recipes

  • Persimmon Jam
  • Persimmon Bread


Simple Winter Fruit Salad Recipe

Clean Eating Winter Harvest Fruit Salad Recipe (3)

Winter Fruit Salad

A delicious winter fruit salad that works for dessert either during the week or at your holiday table!

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Course: Salad

Cuisine: American

Servings: 5 servings

Calories: 295kcal


  • 4 cups chopped Fuyu persimmons
  • 2 cups pomegranate arils
  • 2 tsp. lemon juice

US CustomaryMetric


  • Combine all ingredients in a mixing bowl. Mix well and serve.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 295kcal | Carbohydrates: 75g | Protein: 2g | Fat: 1g | Sodium: 3mg | Potassium: 741mg | Fiber: 2g | Sugar: 9g | Vitamin C: 132.3mg | Calcium: 58mg | Iron: 4.9mg

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  1. I’ve never had a persimmon before. Can you describe the taste? Does the taste related/remind you of something more familiar?


    1. They are very mild in flavor, but also very sweet if properly ripe. I don’t really have a comparison for you, I’m sorry.


  2. AHHH… yes. Thanks for THAT!


  3. Try refreshing your page…?


  4. Refresh your page. It should be there now. 🙂


  5. Thanks SOOOOOOOOOOO much for this! I love pomegranates but hate to get the seeds out. This is AWESOME!


  6. This salad looks amazing…can’t wait to try!


  7. Never had persimmons, excited to try.


  8. How odd! You have to hit it pretty hard, and yes, the spoon should be heavy. Sorry it didn’t work for you!


  9. Glad you liked it! No, you don’t want to eat the skin or the white membrane inside.


  10. Delicious! Definitely needed the fresh lemon juice for that extra kick!


  11. Pingback: Clean Eating Recipes | Clean Eating Pumpkin Spice Baked Apples

  12. Pingback: Clean Eating Recipes | Clean Eating Pineapple With Chocolate Sauce

  13. How long do Pomegranates keep for? I think between the avocado pesto alfredo and this winter harvest fruit salad, I now have dinner!


    1. Brooke – Depends. Are you talking about a whole fruit with the peel in tact or the fresh seeds?


  14. My mom said she is absolutely in love with this salad. She made it about 5 times, and said it even works for a dessert. Guess I’m off to the store to find some persimmons. 🙂


    1. Shanna – Wonderful! I hope you enjoy it as well!


  15. does it matter which kind of persimmon you use? I know there are 2 different kinds, but until recently had trouble finding them, so don’t know much about the differences between them.


    1. Wendy – Yes. You want the short, squat ones that you can eat like an apple. The acorn shaped ones need to get ripe to the point of being mushy before you can use them. That obviously won’t work here. Here is a description of both:


  16. Adding this to my menu! The video is helpful and the ending is so adorable! Love it!


    1. Jessica – Thanks so much! 😀 I hope you enjoy the salad!


  17. How many persimmons and pomegranates did you have to buy to make this?


    1. Debbie – Depends on their size, but I would get about 6 persimmons to be safe. You don’t have to be hugely exact with this, so a tiny bit more or less will still work fine. Enjoy! 🙂


Clean Eating Winter Harvest Fruit Salad Recipe (2024)


What ingredient could you add to a fruit salad to keep the fruit from oxidizing? ›

A quick dunk in a combination of acid and water keeps the fruit from turning brown without changing its flavor profile. In a large bowl, combine 1 cup of water with 1 teaspoon lemon or lime juice (or 1/2 teaspoon white vinegar).

How long does homemade fruit salad last in the refrigerator? ›

How long does fruit salad stay fresh? Fruit salad will last 3-5 days if you prepare your fruit properly, add something acidic like lemon juice or a dressing, and store the fruit salad covered in the fridge until ready to serve.

How do you make fruit salad not turn brown? ›

Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions. Mix them with acidic fruits like oranges, tangerines, grapefruit and other citrus fruit or pineapple.

What fruits can you not put in a fruit salad? ›

It should not contain EITHER apple or banana (although an apple-only salad would be fine)(I hate bananas). Here's the thing – when you add banana to a fruit salad, everything just ends up tasting like different textures of banana. And apple is way too texturally different to all the other fruits.

Does lemon juice keep fruit salad fresh? ›

To prevent the effects of oxidation, fruit needs citric acid, and lemons are full of it. As a natural antioxidant, lemon juice can help prolong the life of fruit salad (as well as its visual appeal) by inactivating the enzyme polyphenol oxidase, which is responsible for the browning.

What is a creamy fruit salad made of? ›

Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated. Fold in pineapple, fruit co*cktail, bananas, apple, coconut, pecans, raisins, and cherries. Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

Should fruit salad be served cold or room temperature? ›

Registered dietitian Kyle Shadix, who teaches food safety at Teachers College, Columbia University, says: “Uncooked produce should be served cold, and if your fruit salad is room temperature, send it back. Bacteria thrive at temperatures between 40 and 140 degrees, and the warmer it is, the more they grow.”

How do you clean fruit for fruit salad? ›

Place your fruit in a colander in the sink and spray all sides with the vinegar solution. Let the solution sit on the fruit for about 5 minutes, then rinse each piece thoroughly with cold water. Pat dry with paper towels.

How much lemon juice to put on fruit? ›

I've preserved cut fruit for at least 6 hours before using just lemon juice. Lemon juice inhibits the oxidation of the fruit which prevents browning as well of a loss of crispness. One lemon should be enough juice for a 1.5 quart bowl of cut fruit. Simply squeeze it over the fruit and toss gently to prevent bruising.

How do you fix bitter fruit salad? ›

Adding citrus or other somewhat bitter fruits to your salad? Salt can counteract and mellow the bitterness in these foods.

What ingredient is added to dehydrated fruits to prevent browning? ›

Ascorbic acid, also known as Vitamin C, is used as an anti-oxidant to keep fruit from darkening. Pure ascorbic acid crystals may be difficult to find at the retail level; a few supermarkets and drug stores may sell them, and it may be ordered online.

How do you keep fruit juice from oxidizing? ›

Store in airtight containers: Transfer the juice to an airtight container and store it in the refrigerator. Airtight containers help prevent the juice from getting oxidized and keep it fresh for longer. Add lemon juice: Adding lemon juice to fresh juice can help preserve it for a longer time.

What can you put on a fruit to prevent oxidation once peeled? ›

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving.

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