Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
Unlike soft, plum tomato–shaped Hachiya persimmons, squat, round Fuyu persimmons are crisp with an earthy sweetness.

Yield:

Serves 18 (serving size: 2 wedges)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 70
Fat 1.7 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 0.4 g
Protein 1.3 g
Carbohydrate 14 g
Fiber 2.2 g
Cholesterol 2 mg
Iron 0.2 mg
Sodium 9 mg
Calcium 25 mg

Ingredients

6 Fuyu persimmons, each cut into 6 wedges
1/2 cup part-skim ricotta cheese
2 teaspoons finely grated lemon rind
3 tablespoons honey
6 mint leaves, thinly sliced
1/4 cup chopped pecans, toasted

Preparation

1. Cut seeds from persimmon wedges to form a small, flat top on each wedge.

2. Combine ricotta and rind in a small bowl. Arrange 1/2 teaspoon ricotta mixture on flat top of each wedge. Drizzle each with 1/4 teaspoon honey. Sprinkle evenly with mint and pecans.

Note:

Katherine Cobbs,

November 2013