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Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Hands-on time 15 mins
Total time 15 mins
Yield Serves 18 (serving size: 2 wedges)
Unlike soft, plum tomato–shaped Hachiya persimmons, squat, round Fuyu persimmons are crisp with an earthy sweetness.

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

Nutrition 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

How to Make It

  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.