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Bon Appétit

Persimmons with Greek Yogurt and Pistachios

By Travis Lett

4.5

(5)

Image may contain Plant Food Dish and Meal
Persimmons with Greek Yogurt and PistachiosMichael Graydon + Nikole Herriott

Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 cups plain Greek yogurt
4 ripe Hachiya persimmons, each cut into 6 wedges
1/2 cup finely chopped unsalted, shelled raw pistachios
1/3 cup buckwheat or clover honey
Flaky sea salt (such as Maldon)

Preparation

  1. Divide yogurt among plates or bowls. Top with persimmons and pistachios, drizzle with honey, and sprinkle with salt.

TagsPersimmonFruitYogurtDairyPistachioNutBreakfastBrunchVegetarianQuickEasyNo-CookBon Appétit

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