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Persimmon avec Citron Vert
from the kitchen of Sharmagne Leland-St. John
6 ripe persimmons
4 whole limes
2 limes juiced
Select several ripe persimmons from the produce department of
your local market or from your own garden. Chill them,
then just before serving, remove the green caps and discard.
Slice the persimmons into 1/2 inch rounds so the star pattern
shows. Arrange, on individual plates or on a decorative
serving platter. Squeeze fresh lime juice over the
fruit. Garnish with lime wedges and serve either as an
appetiser or dessert.