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)
Recipe notes
Back to topSee Related Recipes and Cooking Tips
29 Yogurt Desserts That Are Tangy, Sweet, and Delicious
Like peach yogurt semifreddo, apple pie smoothies, golden yogurt cake, and more.69 Yogurt Recipes for Tart and Creamy Breakfasts, Lunches, Dinners, and Desserts
Tangy yogurt goes savory and sweet—here are our favorite recipes to use up the rest of that tub in your fridge.35 Ways to Take Fruit Salad Up a Notch
These recipes freshen up fruit with syrups, spices, chopped nuts, and more.7 End-of-Winter Recipes That Celebrate Cold-Weather Fruit
What's in season in winter? Meyer lemons, grapefruits, persimmons, and pomegranates. And that's enough fruit to feed you for an entire weekend.Persimmons, Please
Persimmons are a decadent treat of late fall, as great in salads as they are in baked goods.
