Peel the limes like apple, cutting away the white skin completely. Fillet the limes, cut the slices out of the skin segments with a sharp kitchen knife.
Bring water, sugar and vanilla sugar to a boil, gently roll lime fillets in it for 2 min. Carefully remove and drain well, reserving the syrup.
Rinse the persimmons, remove the stalk. Peel the fruit almost as much as possible, then cut into thin slices.
Remove skin from kiwis and banana and cut into slices.
Roast the pine nuts.
Arrange all the fruits nicely on plates, drizzle the syrup over them.
Related Recipes:
Pork Fillet Stuffed with Wild Garlic, Ham and CheeseFilling: Chop the wild garlic, cut the ham into fine strips and the fontina into small cubes. Chop the shallot...
Quinces in Honey SyrupCut quinces in half and remove core. Boil water with sugar, honey, juice of one lemon, cloves and cinnamon...
Fillet of Gurnard on a Bed of Celery PureePeel celery bulb, cut into cubes and cook in whipping cream for about 15 min. Season with salt and pepper and...
Châteaubriand in Puff PastryHave fun preparing this mushroom dish! Defrost the puff pastry according to package instructions. Clean and...
Vanilla Crescent CupcakesFor the vanilla crescent cupcakes, melt the chocolate coating together with the butter over a bain-marie...
Whitefish with PotatoesFreshly caught under the ice, whitefish naturally taste exceptionally good. This will not be possible for...
Vanilla Clouds with Raspberry Vanilla Sauce and BaileysFor the vanilla clouds, beat the crème fraîche with the sugar, vanilla sugar and vanilla paste until creamy...
Apple MagicFor the custard, place the sour cream or crème fraiche, both sugars, the eggs and the vanilla pudding powder...
Filet of Huchen with Soy Mushrooms and SproutsWash the huchen fillet and pat dry with kitchen paper. Cut into uniform pieces, season with salt and white...
Hugo CutsFor the hugo slices, beat the egg yolks, sugar and vanilla sugar until fluffy. Gradually stir in oil and...