Persimmon salad

Yield: 1 Batch

Measure Ingredient
4 larges Persimmons, ripe
Lettuce
1 cup Pears, fresh; diced
¾ cup Grapes, seedless
1 cup Pineapple, fresh; diced
4 teaspoons Pignolias; chopped
4 teaspoons Walnuts; finely chopped
1 cup Mayonnaise; thinned with
Pineapple juice, fresh; and
Lemon juice, fresh

Cut persimmons into quarters, almost to the stem end, and spread apart. Place on a bed of lettuce. Combine pears, grapes and pineapple and mound within the persimmons. Sprinkle each one with 1 teaspoon pine nuts and 1 teaspoon walnuts. Serve with the mayonaise.

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