Persimmon Salad

Recipe Ingredients

4		Persimmons - ripe (large)
		Lettuce
1 cup	146g / 5.1oz	Pears - fresh, diced
3/4 cup	177ml	Grapes - seedless
1 cup	146g / 5.1oz	Pineapple - fresh, diced
4 teaspoons	20ml	Pine nuts - chopped
4 teaspoons	20ml	Walnuts - finely chopped
1 cup	237ml	Mayonnaise - thinned with
		Pineapple juice - fresh, and
		Lemon juice - fresh

Recipe Instructions

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 mayonnaise.

Source:
The Complete Diabetic Cookbook by Mary Jane Finsand

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