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Categories:Viewed: 12 - Published at: 5 years ago
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
Method
- 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.
