Photo by Michael Graydon and Nikole Herriott
Gjelina chef Travis Lett prefers Hachiya persimmons for this fabulously simple dessert (they’re the ones with the pointy shape). But don’t use them until they’re super soft and completely ripe; they taste unpleasantly tannic otherwise.
Recipe information
Yield
8 Servings
Ingredients
2
cups plain Greek yogurt
4
ripe Hachiya persimmons, each cut into 6 wedges
¼
cup finely chopped unsalted, shelled raw pistachios
⅓
cup buckwheat or clover honey
Flaky sea salt (such as Maldon)
Preparation
Divide yogurt among plates or bowls. Top with persimmons and pistachios, drizzle with honey, and sprinkle with salt.
Nutrition Per Serving
Calories (kcal) 160 Fat (g) 4 Saturated Fat (g) 1.5 Cholesterol (mg) 10 Carbohydrates (g) 31 Dietary Fiber (g) 3 Total Sugars (g) 24 Protein (g) 11 Sodium (mg) 30
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Reviews (4)
Back to TopYou know you can just eat the fruit and not the skin and you will never have that bitter tannin experience again. It's the skin that makes persimmons bitter, it isn't the fruit
Skyye0820
Wyoming
1/23/2020