Persimmons With Honey & Lime Juice
Korea Times
11-05-2009 22:12
 Persimmons With Honey and Lime Juice |
By Kim Yong-ja
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 p., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.
The persimmon is a symbol of autumn in Korea. There are two kinds: one is round and pointed and is very soft inside; the other, which I prefer using, is flat on top and medium firm. If the persimmons are very hard at the time of purchase, let them sit at room temperature for a day or two. They should be a bit tender. With honey and lime juice, persimmon slices will clear your palate very pleasantly.
INGREDIENTS (serves 4)
6 GAAM (PERSIMMONS), flat shape
2 round tablespoons HONEY
½ LIME or LEMON
1 Peel the skin of the persimmons and remove the bottoms. Divide them into 4.
2 Drizzle honey and lime juice over the fruit.
3 Serve while fresh! (Serves four)