Sweet Fuyu Persimmon Salad
photo by Bergy
- Ready In:
- 15mins
- Ingredients:
- 4
- 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
- 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.
- Stove top would be over medium heat constantly stirring for a few minutes until lightly browned.
- Oven at 350 for about 5 minutes, make sure to check after a few minutes and give them a toss. Let cool.
- Gently fold ingredients together.
- Recommended to serve at room temperature.
- refrigerate leftovers.
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RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.