Total Time
15mins
Prep 15 mins
Cook 0 mins

Got this off the internet. Turned out to have a very nice flavor and was beautiful. I also enjoyed the textures together. Be sure to use the firm, flat, non-astringent "Fuyu" persimmon NOT the squishy dry out your mouth kind.

Ingredients Nutrition

Directions

  1. If you need to toast the pecans, you can do so in a dry frying pan on the stove top or in the oven on a cookie sheet.
  2. Stove top would be over medium heat constantly stirring for a few minutes until lightly browned.
  3. Oven at 350 for about 5 minutes, make sure to check after a few minutes and give them a toss. Let cool.
  4. Gently fold ingredients together.
  5. Recommended to serve at room temperature.
  6. refrigerate leftovers.
Most Helpful

5 5

Excellent salad!! Light and sweet with the crunchy nuts covering the crunch of pomegranate seeds, very nice

5 5

Such bright flavors! Love that it's so easy to make. Thx to Cookiedog for the hint on how to seed my pomegranates. Since I have lots of Fuyu persimmons from nice neighbors, this is the perfect recipe!

5 5

What a treat this salad is! I have never tried Persimmons before and they are wonderful. This recipe is so easy and attractive. Thanks Engrossed for a new taste treat.