Crisp Persimmon with Ricotta, Honey, Pecans, and Mint
Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
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.
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