| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
1 |
Batch |
INGREDIENTS
| 4 |
lg |
Persimmons, ripe |
|
|
Lettuce |
| 1 |
c |
Pears, fresh; diced |
| 3/4 |
c |
Grapes, seedless |
| 1 |
c |
Pineapple, fresh; diced |
| 4 |
ts |
Pignolias; chopped |
| 4 |
ts |
Walnuts; finely chopped |
| 1 |
c |
Mayonnaise; thinned with |
|
|
Pineapple juice, fresh; and |
|
|
Lemon juice, fresh |
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 mayonaise.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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