Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

Name: Crisp Persimmon with Ricotta, Honey, Pecans, and Mint
Total time: 15 min
Yield: Serves 18 (serving size: 2 wedges)
Ingredients: 6 Fuyu persimmons, each cut into 6 wedges; ½ cup part-skim ricotta cheese; 2 teaspoons finely grated lemon rind; 3 tablespoons honey; 6 mint leaves, thinly sliced; ¼ cup chopped pecans, toasted

1 Rating
1 Review

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

By Katherine Cobbs

Recipe by Cooking Light November 2013

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Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Recipe Summary

hands-on:

15 mins

total:

15 mins

Yield:

Serves 18 (serving size: 2 wedges)

Nutrition Info

Ingredients

6 Fuyu persimmons, each cut into 6 wedges
½ cup part-skim ricotta cheese
2 teaspoons finely grated lemon rind
3 tablespoons honey
6 mint leaves, thinly sliced
¼ cup chopped pecans, toasted

Directions

Step 1

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

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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.

Nutrition Facts

Per Serving:

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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Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

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Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Crisp Persimmon with Ricotta, Honey, Pecans, and Mint