Nature is so bountiful. It gives us the best produce every season. I love pairing seasonal fruits and veggies in my diet. This recipe uses one of my favorite fall/winter fruit Persimmon, which is primarily found in the cooler regions in Himachal like Shimla and Kullu.

I have made a gorgeous Persimmon Pomegranate salad out of it. I bought these gorgeous Persimmons from home, they were so sweet and tasty and I wanted to do justice to them. So, I picked up Persimmons and Pomegranates and made a crunchy, sweet, and salty salad from it.

COOKING TIME:  5 minutes


  1. Persimmon – 2
  2. Pomegranate – ½ cup
  3. Ricotta cheese – 50gms
  4. Rocket Leaves – a handful
  5. Pumpkin seeds – 1 tablespoon
  6. Walnuts – 2
  7. Lemon – ½
  8. Olive oil – 2 tablespoons
  9. Salt – to taste


  1. Dice the persimmons horizontally into round pieces and take off the peel.
  2. Deseed the pomegranate next.
  3. Wash and dry the rocket leaves with paper towels.
  4. Now in a bowl place the rocket leaves.
  5. Break the ricotta cheese into chunks with your hands and place it on the leaves.
  6. Add the persimmons and pomegranates on top.
  7. Squeeze half a lemon in a small bowl and add some salt and olive oil to it.
  8. Drizzle this dressing on the salad.
  9. Add some pumpkin seeds and walnuts for additional crunch.
  10. Eat fresh!
Persimmon Pomegranate Salad

Do you love fresh salads too? Then do check out my Caprese Salad recipe too? Also, don’t forget to try my other Persimmon recipes – Upside Down Persimmon and Olive Oil Cake and Persimmon Loaf.