Enjoy this delightful, healthy dish of persimmon, Greek yogurt and herbs!
Preparation Time: 10 mins
Yield: 4 x 1-cup servings
Slice Fuyu persimmons* into wedges and divide between 4 bowls or serving dishes. Add a 1/4 cup dollop Greek yogurt; drizzle with honey. Scatter with thyme or lavender flowers and serve.
* If Fuyu persimmons are not available or if preferred, can use peeled, ripened original variety.
FUYU PERSIMMON: A sweet Japanese persimmon and non-astringent. Round in shape with a slightly flattened top, it's diameter is about 4 inches. It is best eaten crunchy and firm like an apple and can be eaten with or without the peel.
ORIGINAL PERSIMMON: A large, heart-shaped American persimmon and astringent. When fully ripened, peel the fruit; the flesh is then soft, jelly-like and very sweet. (Note: If eaten too early, the astringency will be unpleasant.)