Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

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Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
Hands-on Time:
15 Mins
Total Time:
15 Mins
Yield:
Serves 18 (serving size: 2 wedges)
By Katherine Cobbs
November 2013
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

  • Calories 70
  • Fat 1.7g
  • Satfat 0.4g
  • Monofat 0.8g
  • Polyfat 0.4g
  • Protein 1.3g
  • Carbohydrate 14g
  • Fiber 2.2g
  • Cholesterol 2mg
  • Iron 0.2mg
  • Sodium 9mg
  • Calcium 25mg

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.

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