Rainbow Persimmon Salad


Persimmons are in season in Australia from late February to mid-June (autumn and winter) and I just LOVE them! This seasonal rainbow persimmons salad is seriously tasty - and good for you.

You can use persimmons in a salad just like you would a peach. It goes perfectly with any cheese and is beautifully sweet. 

If you haven't tried an Australian persimmon yet, I highly recommend you give it a go. 

Persimmon Rainbow Salad

Persimmon Rainbow Salad

Rainbow Persimmon Salad

Serves: 4

Prep time: 10 minutes

Salad Ingredients

  • 4 cups of baby spinach
  • ¼ red cabbage
  • 2 sweet persimmons
  • 80g of Danish feta, crumbled
  • Seeds from ½ pomegranate

Dressing ingredients

  • ¼ cup of extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 ½ tablespoons sweet chilli sauce
  • ½ teaspoon salt


  1. Slice persimmon into thin wedges and thinly slice cabbage. Add to a serving bowl along with spinach leaves. Sprinkle with feta and top with pomegranate seeds.  

  2. Combine all the dressing ingredients, toss through and enjoy!

Persimmon Rainbow Salad

Persimmon Rainbow Salad

I am very proud to have worked with Persimmons Australia to create this recipe, in an initiative that supports the farmers who grow persimmons. 

Main Meals, SidesLyndi Cohen