Fruit Stuffed Tomatoes

Directions

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   Cut
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   tops
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   off
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   tomatoes.
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   Gently
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   scoop
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   out pulp from centers,
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   leaving
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   a 1/4-inch thick shell.
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    (Pulp can be saved for later
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    use in soups and stews.) Turn shells upside down to drain. Sprinkle
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    shells
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    with
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    salt;
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    set aside.
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    In a mixing bowl, cream cottage cheese and cream cheese together.
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    Stir in apple,
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    orange, nuts and 1/4 teaspoon salt. Stuff tomatoes 1/3 to
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    1/2 cup full. Garnish
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    with
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    orange
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    sections
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    and
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    nuts. Chill.
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    (This recipe is unusual but good.)