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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.


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