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 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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crisp Persimmon with Ricotta, Honey, Pecans, and Mint Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy