Fuyu Persimmon Salad
Winter Persimmon & Greens Salad - Customizable and Easy!
Learn to make this customizable, healthy and fragrant salad.
Let’s talk about persimmons! You’ll see these shiny orange fruits pop up at Asian markets in winter like surprise gifts from nature. Called kaki in Japanese, they’re the national fruit of Japan and have inspired everything from seasonal snacks to actual haiku (yes, really—poetry about fruit!).
There are two main types you’ll see:
Fuyu (the flat-bottomed kind) – These are sweet, crisp, and ready to eat while still firm. Fuyu’s are shown in the picture here.
Hachiya (pointy and heart-shaped) – Gorgeous, but they’ll betray you if you bite in too early. You’ve got to wait until they’re basically jelly-soft, otherwise your mouth will instantly turn into the Sahara desert.
🔑 Quick way to remember: Flat Fuyu = Friendly and ready to eat. Pointy Hachiya = Hold off, honey. (I did not make this up—shoutout to Carla Lalli Music for this very wise and very helpful fruit wisdom.)
For this salad, we’re firmly Team Fuyu. Their crunch and honeyed flavor add just the right sweetness to earthy roasted veggies and hearty winter greens. They’re kind of the star here, and they know it.
The Fuyu variety is great for salads and the Hachiya variety is delicious served with greek yogurt and some roasted nuts (or condensed milk if you want to really do it Asian style).
There's really endless possibilities when it comes to cooking with persimmons. I made persimmon bread last year because I bought so many that I couldn’t eat them all before they went bad.
Why You’ll Love This Salad
It’s winter produce in its glow-up era: Dark leafy greens, shredded Brussels sprouts or crunchy green beans, hearty kale, and sweet-crisp Fuyu persimmons come together like the most balanced band you didn’t know you needed.
Texture for days: Crunchy, tender, juicy, leafy—it’s giving very satisfying bite.
She’s a meal-prep queen that’s super customizable: Roast beets once, remix all week. Monday: kale + beets. Tuesday: swap in roasted carrots. Wednesday: sauté those beet greens like the resourceful home cook you are. Same base, different vibe.
Even Elliott (my salad-skeptic partner) went back for seconds: And that, friends, is the true test of a solid salad.
Essential Ingredients + Where to Find Them
Fuyu Persimmons – Usually available in fall and winter. Look for them at Asian grocery stores, farmers markets, or well-stocked produce sections.
Kale – Any variety works, but lacinato kale is my go-to.
Yellow Beets – Roast these for sweetness without the red-stained hands.
Green Beans - go fresh or frozen, they both provide a delicious crunch and texture!
Brussels Sprouts – Shaved thin for crunch.
Optional toppings: Goat cheese, toasted walnuts, or a sesame vinaigrette for a Japanese twist.
🔪 Tip: Buy a few of the same veggies and remix them throughout the week. Roast extra carrots or beet greens and swap toppings for variety.
🥗 The Salad, Built Your Way
Toss greens of your choice with a simple vinaigrette. Layer on slices of Fuyu persimmons, macerated onions and green beans. Top with whatever you’ve got on hand—goat cheese, pomegranate seeds, or crispy shallots all work beautifully. Want protein? Add tofu or grilled chicken.
More Questions? Check out the FAQ’s
What kind of persimmon is best for salad?
Fuyu persimmons are ideal. They're sweet and crisp when firm—no need to wait for them to ripen like Hachiyas.
Can I prep this salad ahead of time?
Yes! If you’re using roasted veggies or kale - roast the veggies and wash/chop the kale ahead of time. Add the persimmons and dressing right before serving for max crunch.
Where do I find persimmons?
Asian markets are your best bet, especially in the fall and winter. Some larger grocery stores carry them too—look for Fuyu (flat-bottomed), not Hachiya (pointy).
What dressing goes well with persimmon salad?
A bright citrus vinaigrette, miso sesame dressing, or even a maple mustard combo pairs beautifully with the sweetness of the persimmon.
🍂 A Little Poetic Moment to End On
Before you go running off to slice your persimmons, here’s a haiku that’s stuck with me:
I bite a persimmon—
the bell resounds
from Hōryū-ji.
— Masaoka Shiki
This tiny poem captures a fleeting autumn moment, biting into a ripe persimmon as the sound of a temple bell rings in the background. Hōryū-ji is one of Japan’s oldest Buddhist temples, and the haiku is all about seasonality, simplicity, and savoring the everyday. Basically: everything I want this salad (and this blog) to be.
Fuyu Persimmon & Greens Salad Recipe
Fuyu Persimmon & Greens Salad
A vibrant winter salad featuring sweet Fuyu persimmons, roasted veggies, and crunchy greens with Japanese-inspired flair.
Ingredients
Instructions
- Wash, prep and cut your vegetables and persimmons.
- Thinly slice the onion, place onion in a small bowl with enough seasoned rice wine vinegar that they are fully covered. Let sit until you are ready to garnish the salad.
- If you are roasting veggies such as beets; wash and dry your beets (save the large leafy stems, you can sauté those for something else). Cut them in quarters and generously mix them in olive oil and balsamic vinegar, plus some salt and pepper). For tips on roasting veggies, click here.
- Make the dressing: Put the sliced shallot in a bowl along with the olive oil and balsamic vinegar. Let this sit for 15 minutes. After the shallots have lost some of their bite, add the dijon mustard, brown sugar, lemon juice, a little bit more olive oil if necessary and salt, pepper and everything bagel seasoning to taste.
- Arrange all your greens in a large bowl. Lightly dress the veggies with the dressing so everything is evenly coated.
- Once the beets are done (if using), place them on top of the salad along with the Fuyu persimmon and green beans.
- Top with garnishes of goat cheese, macerated onions, pomegranate seeds, roasted nuts and freshly cracked black pepper!
- Reserve some dressing on the side if you need more!
Nutrition Facts
Calories
337Fat
44 gSat. Fat
9 gCarbs
61 gFiber
5 gNet carbs
55 gSugar
16 gProtein
12 gSodium
265 mgCholesterol
15 mgNutritional information provided here is based on estimates and may vary depending on the brand and preparation methods used. Always check food labels for accurate nutritional details.
