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4 lg Persimmons, ripe
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
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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