How do you enjoy the persimmons, in season right now?
Here in Estonia we can by mostly the heart-shaped hachiya variety, which is astringent when raw, but meltingly sweet when ripe. We usually just wash them and cut into wedges, but there's also this super-easy and lovely way of serving them, adapted from the Australian Persimmon Inc page here.
Remember, only try this with perfectly rip persimmons unless you want to be utterly disappointed.
Persimmon with honeyed yoghurt
(Hurmaa mesise jogurtiga)
Serves 4
400 grams Greek yogurt
1 large hachiya persimmon
4 tsp of runny honey
fresh thyme leaves
Divide yoghurt between four small dessert bowls or glasses.
Wash and dry the persimmon (no need to peel!), cut into thin wedges. Top the yoghurt with 2-3 persimmon slices. Drizzle some honey on top, garnish with fresh thyme leaves and serve.
Previously on Nami-Nami:
- Persimmon and cottage cheese dessert (December 2008)
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