Sweet Fuyu Persimmon Salad

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  fuyu persimmons, peeled and cut into small cubes
• 1  cup pomegranate seeds
• 1⁄4 cup pecans, chopped coarsely and toasted
• 2  tablespoons  fresh squeezed  orange juice

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.