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Persimmon and Apple Salad with Walnuts

Yield Makes 6 to 8 servings
Notes: Fuyu persimmons are the small, flat-bottomed variety that can be eaten when firm. Assemble salad just before packing.


  • 1/3 cup walnut pieces
  • 2 tablespoons orange juice
  • 1 tablespoon sherry vinegar
  • 1 tablespoon olive oil
  • 3 Fuji or other sweet apples (about 8 oz. each), rinsed, cored, and thinly sliced lengthwise
  • 3 firm-ripe Fuyu persimmons (about 6 oz. each; see notes), rinsed, stemmed, and thinly sliced lengthwise
  • Salt and pepper

Nutrition Information

  • calories 153
  • caloriesfromfat 2 %
  • protein 0.9 g
  • fat 0.3 g
  • satfat 0.0 g
  • carbohydrate 39 g
  • fiber 1.6 g
  • sodium 167 mg
  • cholesterol 0.0 mg

How to Make It

  1. Bake the walnuts in an 8- or 9-inch baking pan in a 350° regular or convection oven, shaking pan occasionally, until nuts are golden beneath skins, 7 to 10 minutes.

  2. Meanwhile, in a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat. Add salt and pepper to taste.

  3. Nutritional analysis per 1/4 cup.