Persimmon Salad

4 Servings

The Salad

• 6 firm ripe persimmons, sliced (Fuyu variety)
• 1 canned in the juice or water pineapple cut into 3" pieces 1/2 cup broken pecan pieces
• 1 teaspoon cinnamon

1. Place in bowl and mix together. Serve chilled.
2. Use more, up to a cup, if you prefer. Sodium level remains the same.

Avocado, Citrus, Jicama, and Persimmon Salad

6 servings

• 1 pound jicama
• 2 pink or red grapefruits
• 2 oranges
• 2 firm-ripe avocados
• 1 head red-leaf lettuce, rinsed and crisped
• 1/2 cup thinly sliced red onion
• Persimmon dressing
• Salt

1. Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.
2. Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.
3. Pit, peel, and thinly slice avocados.
4. Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses.
5. Arrange fruit, avocados, onion, and jicama on lettuce.
6. Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.

Persimmon Dressing

6 servings

• 6 tablespoons Hachiya persimmon pulp
• 1 tablespoon rice vinegar
• 1 teaspoon minced fresh sage leaves
• 1/2 teaspoon minced garlic
• 2 tablespoons mayonnaise
• 2 tablespoons citrus juice
• 1/4 cup avocado or salad oil
• Salt and pepper

1. In a food processor or blender, whirl persimmon pulp, vinegar, sage, garlic, mayonnaise, and juice until smooth and blended.
2. With motor running, pour in oil.
3. Add salt and pepper to taste.