Korean Pear and Fuyu Persimmon Salad brings together lots of delicious crunch and flavor as well as Asian flavors in the dressing. I love this salad. Not only because it’s pretty, but also because it has yummy sweet flavors and lots of vitamins, antioxidants, and fiber.
A salad is high in fiber, nutrients, antioxidants, and vitamins
Korean pear has plenty of fiber, vitamins and nutients, as does the Fuyu persimmon, which is also very high in antioxidants, anti-inflammatory benefits, high in both soluble and insoluble fiber. Pomegranate arils are also high in fiber and vitamins C and K, and Potassium. They also are high in antioxidants, anti-inflammatory fighting benefits, as well as containing some protein! Our Korean Pear and Fuyu Persimmon Salad is a perfect fall or winter salad when you can easily find all three fruits: Korean pear, Fuyu persimmon, and pomegranate.
What is a Korean or Apple Pear?
Are you familiar with Korean Pear? It combines the crunch of an apple with the sweetness of a pear to make a yummy fruit. I love adding to charcuterie or fruit and cheese boards or salads, and also just slicing and eating!
Korean Pear, also known as Asian or Apple Pear, tends to have a light flavor, with hints of lemon or citrus. They have a firm, crunchy texture and a round shape, more like an apple than a pear shape. While being light yellowish green to yellowish brown in color. They hold their texture when ripened, being firm and very juicy inside.
If you make the salad more than an hour early
Because pears are particularly low in acidity, if you make the salad more than an hour or so ahead of time, you will want to dip the pear slices in a rinse of 1/2 -1 teaspoon of lemon juice to 1 teaspoon of water. This will keep the pear slices fresh and from turning brown or losing their crunchy texture.
You could also make the rest of the salad at that time. But then, slice the pear and Fuyu persimmon at the last minute before serving.
What if Korean pears aren’t available?
You could definitely use a different type of pear in this salad but I would go for a Bosc pear because it has the same crunch to it. Korean or Apple Pears can be found in markets here from about October to January. They keep very well in the refrigerator fresh bin, lasting for several weeks. So, you can even make this Korean Pear and Fuyu Persimmon Salad after the last of the Korean pears are available if you plan accordingly.
Using coconut aminos vs. gluten free soy sauce or tamari
Soy sauce tends to be quite a bit saltier than coconut aminos, which tend to be sweeter. So, if you do use a gluten free soy sauce don’t add any salt unless you taste the dressing first. Also, if using coconut aminos, you could omit the honey, if desired. The coconut aminos give a sweetness to the dressing. I usually use Trader Joe’s Coconut Aminos, which are very reasonable.
What to serve this salad with?
When pairing foods, I like to choose a dish has some of the same flavors, while also being slightly different. Another Asian inspired dish would work well to serve with the Korean Pear and Fuyu Persimmon Salad, generally speaking. This salad pairs well with a teriyaki chicken or a beef or Gluten Free Teriyaki Chicken Stir Fry. You could also serve with a vegetarian fried rice or a beef, chicken, or shrimp rice bowl. It also works well with Pacific Rim Salmon (recipe coming soon) and jasmine rice.
Korean Pear and Fuyu Persimmon Salad (Gluten Free)
Ingredients
- 5-6 oz mixed lettuces or spring mix
- 1 Korean pear or Apple pear, skin on, thinly sliced
- 1-2 Fuyu persimmons, skin on, thinly sliced some quartered and some halved
- 2 small cucumbers, peeled and sliced
- 1-2 rainbow carrots, thinly peeled into strips
- ½-1 pomegranate or 1 cup pomegranate arils
- 2-3 green onions, green parts only, thinly sliced diagonally
- ⅓ cup blanched and toasted sliced almonds optional, to top
Dressing
- 1 tbsp gluten free soy sauce, tamari, or coconut aminos
- 1 teaspoon honey
- 2 teaspoons ketchup, gf
- ½ teaspoon fresh ginger, peeled and finely minced or ¾ teaspoon ground ginger, gf
- ½ teaspoon garlic, pressed or minced
- 2 ½ tbsp avocado oil or vegetable oil
- ½ teaspoon sesame oil, gf
- 1 ½ tbsp Marukan Genuine Brewed Rice Vinegar, gf or other mild vinegar, gf
- 1 tbsp pumpkin puree, optional
Instructions
- Add to a bowl or individual plates the spring mix, divided between plates if serving individual salads.
- Add thinly sliced pears and persimmons, cucumber and green onions. Top with pomegranate arils and almonds. Toss or drizzle with dressing or serve alongside.
Dressing
- To a blender or Vitamix add the ingredients and mix on low until combined. Or if you prefer whisk or shake the ingredients together until combined. Taste and salt if desired.
Notes
