Sweet Fuyu Persimmon Salad - cooking recipe

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

Preparation

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.