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Fruit Salad with Persimmons

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 8


1 pineapple, cored and cut into 1 inch pieces

2 Sharon persimmons, core removed and sliced into wedges

1 cup (1/2 lb) grapes, red, green, or mixed

3 bananas, sliced

6 kiwi, peeled and sliced

1 cup toasted, chopped walnuts

Vanilla yogurt dressing:

24 oz  Vanilla Yogurt

4 Tablespoons brown sugar

A tasty take on fruit salad with the uncommon addition of persimmons. If you’re a berry lover, feel free to add a small amount!

Preheat oven to 350F. Bake chopped walnuts on a cookie sheet for 5-8 minutes until toasted, shaking the pan occasionally. Cool and reserve.

Combine fruit in bowl and refrigerate for 30 minutes.I

n medium bowl, blend vanilla yogurt and brown sugar until well combined. Serve the fruit salad with the toasted nuts and dressing on the side.