Persimmon and Apple Salad with Walnuts

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


Makes 6 to 8 servings

Recipe from


Nutritional 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


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


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.

Nutritional analysis per 1/4 cup.

December 2002
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