Text Show
Fruit Salad with Persimmons

Printer Friendly
Serves 8 »

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!

Ingredients:
    1 pineapple, cored and cut into 1inch 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 Sugar River Vanilla Yogurt
    4 tablespoons brown sugar


2 Sharon Persimmons
Preparation:

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.


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