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Persimmon A La Mode
With the 'point of a sharp knife,cut through the skins of ripe persinwmons and peel back skin like petals, * without removing the stem. Place' persimmons on individual serving* plates. Fill petals with vanilla icei cream . Garnish with sprigs of mint,’ if available. Allow 1 persimmon for; each serving.
Persimmon Ice ,
2 cups Persimmon pulp (above)
1 cup sugar
1 tablespoon fresh lime or lemon juice
Blend all ingredients. Freeze in' refrigerator tray or rotary freezer. If possible, serve on fresh grape leaves. Makes 4 servings.
Persimmon, Grapefruit,
and Pomegranate Salad
2 ripe persimmons
1 large grapefruit, cut into segments
1 pomegranate
salad greens
cream dressing
Peel persimmons. Begin at blossom end and work toward the stem so that the fruit may retain its shape. Cut into sections the size of grapefruit segments. Cut pomegranate into quarters. Remove seeds. Remove white membranes between seeds. Place salad greens in bowl or 1 on 4 individual salad plates. Arrange overlapping persimmon and grapefruit sections on greens. Sprinkle with pomegrante seeds. Serve with Cream Dressing. Makes 4 servings.
Cream Dressing
Combine 1 cup heavy sweet cream or dairy sour cream, 2 tablespoons fresh lemon juice, 1 tablespoon sugar or honey, and 1/4 teaspoon salt. Blend thoroughly.
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