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.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 2%
  • Protein: 0.9g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 39g
  • Fiber: 1.6g
  • Sodium: 167mg
  • Cholesterol: 0.0mg


  • 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. 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. 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.
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