Fruit Salad with Persimmons
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.