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Persimmon Salad



4 large ripe persimmons


1 cup diced fresh pears

3/4 cup seedless grapes

1 cup diced fresh pineapple

4 teaspoons chopped pine nuts

4 tablespoons finely chopped walnuts

1 cup mayonnaise, thinned with a little fresh pineapplejuice and fresh lemon juice


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 persimmons. Sprinkle each one with 1 teaspoon pine nuts and 1 teaspoon walnuts.

Serve with mayonnaise.


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