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
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