Sweet Fuyu Persimmon Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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:
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.
|
|