Fuyu Persimmon with Ginger, Honey, and Lime

配料

1 teaspoon honey

¼ cup (60 ml) fresh Key lime juice

1 teaspoon grated peeled ginger

5 to 6 Fuyu persimmons (see Note)

Edible flowers, preferably purple pansies

步骤

1. In a small bowl, combine the honey and lime juice and stir to dissolve the honey completely. Stir in the ginger.

2. Remove the stems from the persimmons and cut the fruit horizontally into slices ⅛ inch (3 mm) thick. Arrange the persimmons on a serving platter, overlapping them in a scal-loped, fish scale arrangement. Spoon the dressing over the persimmons and garnish with edible flowers.

Note: Be sure to use Fuyu, not Hachiya persimmons. The Fuyu are meant to be crunchy, whereas the Hachiya are inedible until they are so ripe they have turned to mush.

备注

Salad for president 241