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

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.