Preparation / Directions:
*Use sugar-free Jell-O if you wish.
To obtain the pulp from the persimmons, either cut up and place in a ricer or remove skin and seeds and puree in a blender container. (Pulp may be frozen to use later. This helps coincide ripe fruit with the holiday. Thaw pulp before using.) The amount of pulp is not critical, but should be in the range of 3/4 to 1 cup.
Prepare Jell-O according to package directions, but substitute persimmon pulp plus water to equal the two cups of cold water called for on the package.
Pour into a 9x13 Pyrex dish or fancy mold and chill until firm. Unmold or cut into serving-size rectangles and serve on a bed of lettuce. Top each serving with a dollop of mayonnaise.