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; 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 Review

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Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Hands-on Time

15 Mins

Total Time

15 Mins

Yield

Serves 18 (serving size: 2 wedges)

Unlike soft, plum tomatoshaped 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

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

2013-11-25T10:33:47-05:00 goodrel8

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.

Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

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Crisp Persimmon with Ricotta, Honey, Pecans, and Mint

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Nutritional Information

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