Persimmon Salad

4 large ripe persimmons
Lettuce
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
    pineapple juice 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.