Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
Hands-on Time
15 Mins
Total Time
15 Mins
Serves 18 (serving size: 2 wedges)

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

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

goodrel8's Review

November 25, 2013
Will absolutely make this again. I cut the recipe in half because there were only about 6 people, but it went so fast I regretted doing that. I'm adding this very easy appetizer to the thanksgiving menu.