Rating: 5 stars
1 Ratings
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  • 5 star values: 1

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

Katherine Cobbs
Recipe by Cooking Light November 2013

Gallery

Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 18 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

70 calories; fat 1.7g; saturated fat 0.4g; mono fat 0.8g; poly fat 0.4g; protein 1.3g; carbohydrates 14g; fiber 2.2g; cholesterol 2mg; iron 0.2mg; sodium 9mg; calcium 25mg.
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