Israeli Pomegranate and Persimmon Salad with Tahini Drizzle

Name: Israeli Pomegranate and Persimmon Salad with Tahini Drizzle
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 medium (600 g) pomegranates, seeds (arils) extracted, halved and arils removed; 3 medium (450 g) Fuyu persimmons, ripe but still firm, halved, pitted, and cut into ½-inch (1 cm) wedges; 3 tablespoons (45 ml) tahini (sesame paste), at room temperature; 1½ tablespoons (22 ml) pomegranate molasses; 2 tablespoons (30 ml) fresh lemon juice; 2 tablespoons (30 ml) warm water; ¼ teaspoon (1½ g) kosher salt; ½ cup (12 g) fresh mint leaves, roughly torn; ¼ cup (30 g) shelled roasted salted pistachios, roughly chopped (optional)

From the MyKitchenBank Kitchen

A vibrant, naturally sweet salad featuring jewel-like pomegranate arils and creamy persimmons, finished with a silky tahini dressing and pomegranate molasses for depth. The mint and lemon brighten the fruit's natural flavors while tahini adds richness—perfect as a light dessert, breakfast, or palate-cleansing side course.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 servings (about 1½ cups per person)

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Steps

Before you start

Choose ripe, unblemished pomegranates and persimmons—select Fuyu persimmons (firmer variety) if eating raw without peeling
Have fresh mint on hand; dried will not provide the same bright lift
Make the tahini dressing first so flavors can meld while you prep the fruit

1
Make the tahini dressing
- In a medium bowl, whisk together tahini, pomegranate molasses, lemon juice, and warm water.
- Stir until smooth and pourable (the mixture will be thicker at first, then loosen as you whisk).
- Add salt to taste.
- The dressing should have the consistency of heavy cream—add 1 more tablespoon water if it's too thick.
- Set aside to let flavors meld.
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Ready when: Dressing is smooth, pourable, and no lumps of tahini remain
Tip: Tahini can seize up when mixed with acidic ingredients—whisk steadily and add water gradually to keep it silky
2
Prepare the pomegranate
- Cut one pomegranate in half and hold it cut-side down over a bowl.
- Using a small spoon, gently tap the back of the pomegranate skin to loosen the arils and let them fall into the bowl.
- Repeat with the second pomegranate.
- Remove any white pith that falls in.
- You should have about 1½ cups (250 ml) of arils.
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Ready when: All seeds are removed and separated from pith
Tip: Work over a bowl to catch the juice and prevent staining—pomegranate can splatter
3
Cut the persimmons
- Halve each Fuyu persimmon lengthwise, then remove the pit if present (Fuyu persimmons are seedless or have very few seeds, but check).
- Cut each half into ½-inch (1 cm) wedges.
- Do this just before serving so the flesh stays firm and doesn't oxidize.
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Ready when: Persimmons are cut into uniform, bite-sized wedges
Tip: If your persimmons feel very soft, they are overripe; use them anyway but handle gently or they may break apart
4
Assemble the salad
- In a large serving bowl or on a platter, gently combine the pomegranate arils and persimmon wedges.
- Scatter the torn mint over top.
- Drizzle the tahini dressing evenly across the salad in a thin stream, or serve the dressing on the side for guests to add as much as they like.
- If using pistachios, sprinkle them over the salad just before serving.
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Ready when: All components are combined, tahini is drizzled, and pistachios are scattered on top
Tip: Toss gently by hand to avoid crushing the delicate arils; a light mix keeps the fruit looking jewel-like

Good to know

Tips

Tahini can separate; if it has oil pooling on top, stir it in before measuring—room-temperature tahini incorporates more smoothly into the dressing than cold
Pomegranate arils release juice when stored; drain them well before adding to the salad to prevent the salad from becoming watery
Serve this salad at room temperature or lightly chilled for the best flavor—cold dulls the natural sweetness of the fruit
For a more substantial dish, serve over a bed of baby greens or arugula and add a handful of crumbled feta or goat cheese

Make ahead

Tahini dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature and whisk again before serving. Assemble the salad within 30 minutes of serving so fruit stays fresh and firm.

Storage & reheating

This salad is best served immediately. If you must store it, keep components separate: pomegranate arils and persimmon wedges in separate airtight containers in the refrigerator for up to 1 day. Assemble just before serving. The tahini dressing keeps refrigerated for up to 3 days.

Substitutions

pomegranate molasses → 1 tablespoon (15 ml) fresh pomegranate juice mixed with ½ teaspoon honey. Pomegranate molasses has deeper, more concentrated tang; this substitution is slightly less tart but still bright
tahini (sesame paste) → Greek yogurt (plain, unsweetened) mixed with 1 tablespoon almond butter for creaminess. Creates a tangier dressing but loses the nutty sesame flavor; use equal volume
Fuyu persimmons, ripe but still firm → ripe pears, cut into similar wedges, or fresh figs (halved). Choose fruit with similar sweetness and firm texture to maintain the salad's balance
fresh mint leaves → fresh basil or cilantro, torn or left in small leaves. Basil adds a subtle anise note; cilantro provides herbal freshness—both work well with the Middle Eastern flavor profile