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.