Avocado Toast with Persimmon, Pomegranate and Fennel | www.floatingkitchen.net

Avocado Toast with Persimmon, Pomegranate and Fennel

The internet has officially morphed into one gigantic Christmas cookie.

Not that I’m really complaining. Because I’m never one to turn down a Christmas cookie. But I’ve got that nagging feeling that I could really use a heavy dose of fruits and vegetables right about now.

Is anybody else feeling this way? If you’re nodding your head in agreement, then you need to get up and go make yourself this Avocado Toast with Persimmon, Pomegranate and Fennel. Which by the way, is as equally colorful and festive as any Christmas cookie that I’ve ever seen. I’m officially proclaiming pomegranate seeds to be nature’s sprinkles!

Avocado Toast with Persimmon, Pomegranate and Fennel | www.floatingkitchen.net

This toast is one of those “non-recipe” recipes. Which are sometimes the best kind of recipes, in my personal opinion. I started with a simple avocado and goat cheese mash. And then topped it with some of my favorite winter staples: persimmon, pomegranate seeds and thinly sliced fennel. A drizzle of honey is the perfect finishing touch to sweetened the deal. As well as a few of the fennel fronds (don’t toss ‘em!). The results are a combination of flavors and textures so intriguing, that I deemed it worthy of sharing here. Even though it’s technically a “non-recipe”.

If you’re new to shopping for and eating persimmons, you might want to do a little reading before you embark on your journey. There are two types of persimmon fruit: astringent and non-astringent. Both are edible, but the astringent persimmons need to be VERY ripe before consuming or else you’ll get an unpleasant furry sensation in your mouth from the extremely high levels of tannins. I had this experience several years ago when I encountered an astringent persimmon for the first time and let’s just say, it isn’t something I’d like to repeat anytime soon.


In addition to persimmons and pomegranates, there are a lot of other delicious fruits and vegetables to be celebrated during the month of December. Take a peak at Becky’s seasonal produce guide and graphic, as well as the delectable links listed below from some of my blogging friends, and get inspired! December is so much more than just cookies!



Avocado Toast with Persimmon, Pomegranate and Fennel

Serves 1

Avocado Toast with Persimmon, Pomegranate and Fennel


  • 1 avocado
  • 1 tablespoon goat cheese
  • 1/2 tsp. lime juice
  • 1/4 tsp. salt
  • 2 pieces of bread, toasted
  • Thinly sliced persimmon
  • Thinly sliced fennel bulb, plus a few fennel fronds
  • 2 tablespoons pomegranate seeds
  • 2 tsp. honey


  1. Cut the avocado in half. Remove and discard the seed. Scoop the flesh out into a bowl. Add the goat cheese, lime juice and salt. Lightly mash with a fork.
  2. Spread the mashed avocado out onto the toast, dividing it evenly between the two slices. Top with a few slices of persimmon and fennel. Then sprinkle with the fennel fronds and pomegranate seeds. Drizzle with honey. Serve and enjoy.

December Eat Seasonal Recipes


Chicken and Wild Rice Casserole with Butternut Squash and Cranberries by Well Plated

Pomegranate Yogurt Bowls by Mountain Mama Cooks

Persimmon Pumpkin Tart with Streusel Top by Suitcase Foodist

Meyer Lemon Cottage Cheese Sugar Cookies by Food for My Family

Kale Salad with Goat Cheese, Cranberries and Orange by Flavor the Moments

Christmas Stollen Madeleines with Preserved Lemon by Simple Bites

Butternut Squash Cake with Roasted Apples and Spiced Cream by Vintage Mixer

Persimmon Tart with Pecan Crust by Letty’s Kitchen

Cabbage Slaw with Honey Lime Yogurt Vinaigrette by The Lemon Bowl

Roasted Persimmon Butter by Cafe Johnsonia

Lemon Poppyseed Baked Oatmeal by Project Domestication

Persimmon Apple Crumb Pie by Kitchen Confidante

Asian Orange Glazed Chicken by Foodie Crush

69 comments on “Avocado Toast with Persimmon, Pomegranate and Fennel”

  1. Pingback: Persimmon Apple Crumb Pie | Kitchen Confidante

  2. Pingback: Butternut Squash Cake Recipe | Vintage Mixer

  3. Pingback: Pomegranate Yogurt Bowls - Mountain Mama Cooks

  4. Pingback: Christmas Stollen Madeleines with Preserved Lemon | Simple Bites

  5. OMG Liz! This looks totally gorgeous and sounds so incredibly festive and delicious!! Cannot wait to try! I agree, all those non-recipe recipes are da best!! Thanks for sharing friend and have a great week!

  6. Haha I love it….the internet is definitely one gigantic cookie that is calling my name! But every now and then, I like to sneak in some healthy foods. This toast looks delicious, Liz! I love that you used avocado and persimmon on here. What a delicious breakfast or snack for the holidays (or any time of the year)!

    • Oh yeah, the cookies are calling to me too. That’s why I have to arm myself with a few healthier options. Or else I’d be in big trouble!

  7. I need to make this asap!! Adding all the ingredients to my shopping list. Two thumbs up!

  8. OMG this is darling and so so beautiful! Love it foreva

  9. I’m feeling the SAME way right about now! I mean, I like cookies, but my midsection is kind of telling me to back off on them, eek!

  10. Lovely and a nice break from all the cookies 😉

  11. I’m kinda tired of cookies and I haven’t even made any yet! haha This toast is much more festive than Christmas cookies, too — I love how gorgeous it is and I’d eat it over sweets any day of the week. 🙂

  12. I’ve never thought to put persimmon on toast! So lovely and tasty!

  13. haha right?!!!! Well, I’m guilty as well for the Christmas cookie craziness but yeah, I feel like this year it was cookie OVERLOAD, like times five! 😛 this avocado toast is a beautiful break from the sweets and baking. . love the persimmon, pomegranate and fennel!! absolutely beautiful!

    • Oh I totally plan on contributing to cookie mania myself! But also trying to make time for other foods. Thanks for the love, Alice!

  14. This looks scrumptious. I second the idea that pomegranate seeds are nature’s sprinkles!

  15. Lol! The internet totally has turned into one gigantic christmas cookie! And I am with you, craving something healthy and satisfying. This toast totally fits the bill, Liz! So gorgeous and all the flavors and textures going on here is making my heart go pitter patter! Need this! Pinned! Cheers, girlfriend!

  16. What a spectacular toast… like she’s all dressed up with those sparkling Poms and ready for the party! I’ve never tried persimmon with avo, but oh my I bet it tastes incredible! Delicious Liz! And that fennel!? : 0 Now, about cookies… I admit, I’m am in Cookie mode, but greens and fall color is always on the menu…. I just try to balance. But yesterday, I was bad… real bad!! So I’m glad you sent this vibrant recipe! 😀

    • Well one bad day doesn’t ruin everything, right? I’ve been eating a lot of cookies too. It’s tough to resist them! I hope you try the persimmon + avocado. I know you’ll love the combination!

  17. Pingback: Persimmon Pumpkin Tart with Streusel Top | Suitcase Foodist

  18. Pingback: Kale Salad with Goat Cheese, Cranberries, and Orange - Flavor the Moments

  19. What a lovely (and colorful) idea for toast. Hmmmm… I have some persimmons, pomegranate and fennel right now. I might just be running to the store for avocados in a bit. Thanks for the inspiration

  20. Oh I totally feel you about all this christmas cookie madness! Love seeing a more healthy holiday treat! Looks delicious!

  21. This looks extraordinary, Liz! Pretty much everything I love on top of crusty carbs. Perfection.

  22. Pingback: Roasted Persimmon Butter with Buckwheat-Teff Scones | Cafe Johnsonia

  23. I actually love savory food more than sweet and this avo toast is an example of why- it’s just so beautifully complex in flavor (whereas for me, dessert can sometimes be sugar on more sugar!) Pinning!

  24. Hahaha, my blog is DEFINITELY one giant Christmas cookie right now! I love that you called pomegranate seeds nature’s sprinkles – so true!! 🙂 This toast is so beautiful and definitely a good alternative to help you feel a little healthier this December.

  25. I definitely feel like I need some extra fruits and veggies during the holiday season. I’m loving everything about this toast too, persimmons are so delicious!

  26. I need to eat persimmons more!! And maybe less Christmas cookies too.

  27. You’ve got that right. Cookies EVERYWHERE!!! Love this little departure from sweets, plus it’s kind of picture perfect!

  28. I agree that the internet is one big cookie!! 😉 I have no idea there are two different kinds of persimmons. I probably didn’t realize because I’ve never eaten a persimmons. How do they taste? Your Avocado toast looks so good too. I wish I had some for my breakfast right now. 😉

    • OH MY GOSH you need to go and buy a persimmon immediately and eat it. I think you’ll be hooked. It’s hard for me to describe the flavor. They are mild, sweet and can be juicy when ripe. I typically eat them when they are VERY VERY ripe and eat the skins and all. Kind of like a mango.

  29. Pingback: Cabbage Slaw with Honey Yogurt Lime Vinaigrette - The Lemon Bowl

  30. Love the seasonality of this!

  31. Yup, I’ve eaten so many hachiya persimmons that hadn’t been fully ripe, and I regret that decision EVERY time. I’ve been salivating over this toast since I first saw it on IG. LOVE this, girl!!

  32. Pingback: Easy Persimmon Tart with Pecan Crust {gluten free and vegan} - Letty's Kitchen

  33. Indeed pomegranate seeds are nature’s sprinkles. Love the mix of goat cheese and avo as the base….

  34. I love everything about this slice!! I could have toast every day 🙂 If you haven’t tried homemade sourdough bread for toast yet… you must!

  35. Pingback: 40 Recipes That Will Bring You Good Luck In The New Year - She Likes Food

  36. Pingback: la balenavolante - Avocado toast: 5 ricette veloci

  37. This looks delicious! I’m loving your recipes 🙂

  38. Looks so good! Love avocado toast and these extra toppings sound amazing!

  39. These look so cute! They sound absolutely perfect mid morning!

  40. Trying to find persimmon in my little neck of the woods has not been an easy task. Even looking at delivery, and they are somewhat on the expensive side. So, I am subbing mango for the persimmon. I can’t wait to try it!

    • I’m sure that will be yummy! Persimmons have a very short season here, and I can only find them typically Dec-Feb.

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