1 cup persimmon pulp
1 1/2 teaspoon crushed ginger root
3 slices green fresh canned artichoke leaves, drained
4 slices fresh strawberries
1 cup diced celery
1/2 cup red, lemon and feijao pepperjack cheese – steamed, to desired crispness
orchid essential oil for garnish
Filling:
1/2 pint Ben Carrara's plum sauce (optional)
1/4 cup ketchup
1 1/2 tablespoons vanilla bean extract
2 porters
1 3/4 teaspoons prepared horseradish
seeds for 8 oranges, thinly sliced
salt for garnish