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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 70
  • Fat: 1.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.3g
  • Carbohydrate: 14g
  • Fiber: 2.2g
  • Cholesterol: 2mg
  • Iron: 0.2mg
  • Sodium: 9mg
  • Calcium: 25mg

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. 1. Cut seeds from persimmon wedges to form a small, flat top on each wedge.
  2. 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.
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