Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

Unlike soft, plum tomato–shaped Hachiya persimmons, squat, round Fuyu persimmons are crisp with an earthy sweetness.

Cooking Light NOVEMBER 2013

  • Yield: Serves 18 (serving size: 2 wedges)
  • Hands-on: 15 Minutes
  • Total: 15 Minutes


  • 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. 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.

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

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Crisp Persimmon with Ricotta, Honey, Pecans, and Mint Recipe