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

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.

This recipe yields 6 to 8 servings.

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

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