California Fall Fruit: Pomegranates & Persimmons Shine in This Seasonal Salad
Lara Hermanson
Recipe by Chef Mica Talmor
When fall arrives in California, it’s not just about pumpkins and squash — it’s also the time when two of the state’s most beautiful fruits come into season: persimmons and pomegranates. Both are rich in color, flavor, and nutrition, and together they create the perfect balance of sweetness, tartness, and crunch for fall cooking.
Whether you’re harvesting from your own backyard or buying from local growers, this salad is a delicious reminder of what makes fall in California special: vibrant flavors, homegrown ingredients, and the simple joy of sharing what’s in season.
A SALAD THAT CAPTURES THE SEASON
This salad was created by Bay Area Chef Mica Talmor, known for her produce-forward blend of Middle Eastern via California cuisine. Her favorite fall salad highlights Fuyu persimmons: the firm, sweet variety that can be eaten like an apple, and pomegranate arils, whose jewel-like seeds add juicy bursts of flavor. Tossed with crisp greens, a fragrant orange vinaigrette, and tangy Manchego cheese, it’s a dish that feels indulgent yet refreshingly simple — perfect for sharing.
PERSIMMON & POMEGRANATE FALL SALAD (SERVES 6–8)
INGREDIENTS
- 1.5 lbs firm Fuyu persimmons, stems removed and cut into wedges
- ¼ lb pomegranate arils
- 3 oz (about ¼ onion) red onion, thinly sliced
- ¼ bunch fresh dill, finely chopped
- ¼ cup citric vinaigrette (recipe below)
- 12 oz spring mix or chopped romaine
- 2 oz shaved manchego cheese (or substitute feta or goat cheese)
INSTRUCTIONS
- In a large bowl, combine the persimmons, pomegranate arils, red onion, and dill.
- Toss gently with the vinaigrette to coat.
- Add your greens and cheese just before serving, and toss lightly to combine.
CITRUS VINAIGRETTE
This bright, honeyed dressing ties everything together and can double as a go-to salad dressing year-round.
- 2 tbsp smooth Dijon mustard
- 4 tsp honey
- Zest of ½ orange
- Flesh of 1 orange (no pith or seeds)
- 4 tsp champagne vinegar
- 2 tsp salt
- Pinch of pepper
Put all the above ingredients in a blender, and blend until smooth. Then add 1 cup of canola oil gradually to create an emulsion.
A CELEBRATION OF FALL GARDENS
Both persimmons and pomegranates thrive in California’s Mediterranean climate — mild winters, hot summers, and just the right balance of sunshine and soil. These trees are not only beautiful additions to an edible landscape, but they’re also low-maintenance and drought-tolerant, making them a natural fit for California gardens.
READY TO GROW YOUR OWN FALL HARVEST?
Farmscape can help you design and plant a garden that celebrates California’s year-round abundance — from fruit trees to raised beds.