Persimmon Fig Fruit Salad

June 13, 2020

I’m posting about a fall fruit salad in April because a couple weeks after I took these photos I found out we’re having a BABYYY! And then I got tired, and gross feeling, for weeks.

And then we started looking for a house.

And then we bought a house.

And then there was a pandemic.

Wow, what a crazy six months it’s been. But we’re safe, stable, sheltered, and well fed. SO I’m channeling my restless energy into sharing my big love for food.

I should post this recipe at a time when you can actually GET persimmons, but it was too pretty to hold on to.

I made this salad for my sister’s baby shower in November and it was a hit! I really hate fruits that will brown if they are cut and sitting out in a fruit salad (think banana and apple).

This is the fruit salad you make when you want to look fancy but you’re just throwing a bunch of fruit in a bowl. It’s flawless and holds up sitting out for a few hours.

Persimmon is a subtle and slightly sweet fruit. The berries and mint make it light and a little snappy!

No. 1 TIP: layer all your ingredients and do not toss until time to dish up! Or don’t toss at all. As people serve themselves it will naturally combine.

Layered permisson fig and berry fruit salad in wide low bowl

The Prettiest Fall Fruit Salad

minimal chopping, maximum wow factor
Prep Time15 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Fall, fall fruit, figs, fruit salad, mint, persimmon, potluck dish, potluck salad, recipes with figs, Salad, toasted hazelnuts
Author: Beth Pepin

Ingredients

  • 3 fuyu persimmon
  • 8 mission figs
  • 6 oz blueberries
  • 6 oz raspberries
  • 3-4 sprigs mint,(1/4 c loosely packed)
  • 1/2 cup hazelnuts
  • olive oil
  • salt

STEPS

  • wash fruit
  • slice persimmonan and place in bowl as bottom layer. No more than 1/4 thick.
    note: i like to slice the top off, then cut in half from top to bottom. lay flat-top side down and slice sections off like you're slicing off little pieces of pie.
  • cut figs into 1/8ths, layer on top of persimmon
  • scatter blueberries and raspberries
  • toast hazelnuts on stove top:
    roughly chop nuts, add to small fry pan with light drizzle of olive oil and sprinkle of salt.
    toast over med-high heat stirring often until fragrant.
    remove and place on paper towel to cool.
  • pull mint leaves from stems. roughly chip and sprinkle on top.
  • Sprinkle cooled nuts on top.

Notes

TIP: Delay or skip tossing! 
When you toss the salad the fruit starts to get mushy and it looks so pretty served untossed. As people serve themselves the ingredients will naturally combined. 

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