These colorful Persimmon Yogurt Parfaits taste as delicious as they look and they’re made from natural, wholesome ingredients.
[NOTE] This recipe was for my children and is not low carb.
I have been receiving a lot of persimmons in my CSA box the last few weeks. I love persimmons – they are lovely, but not something I typically purchase at the grocery store. It’s not because they are exotic or strange, I just don’t buy a lot of fruit unless its for my kids. Well…. I’ve received about 25 Fuyu persimmons in the last several weeks. Luckily my kids enjoy eating them sliced and raw because I don’t have a lot of experience creating recipes around them. In any case I have had to come up with recipes incorporating these beautiful delicate orange fruits before they spoiled. This is one of them.
If you haven’t had a persimmon before, the flavor is hard to describe. They are delicately sweet, delicately flavored and easily dominated by other ingredients. Fuyu persimmons contain a lot of pectin and pureeing them with their skin produces a nice thick, not-quite “jam-like” texture.
Having that ribbon of orange in the middle of the parfaits was really pretty and the perfect way to go. Adding just a touch of honey adds a floral note to the yogurt which compliments the persimmon nicely. I opted to use diced persimmon on the top of the parfaits to add another textural element. Nuts are added for crunch as well as visual appeal. I chose pistachios both because of their color and the way they compliment the honey and yogurt.
The parfaits needed just a bit more punch of color and texture so I added a few pomegranate arils. These persimmon yogurt parfaits were delicious and my kids loved them.
Looking for other ways to use this unique and beautiful fruit? Take a look at the Arugula and Persimmon Salad with Citrus Vinaigrette or the Persimmon Endive Appetizers!
Persimmon Yogurt Parfaits
Ingredients
- 1 1/2 cups of Fage 2% Greek Yogurt
- 2 medium – large Fuyu persimmons small dice
- 2 tablespoons of honey
- 1 teaspoons honey
- 2 tablespoons of roasted salted pistachios, chopped or more to taste
- 2 tablespoons pomegranate arils or more to taste
Instructions
- Chop the nuts. Open and seed the pomegranate. Save the rest of the seeds / arils to garnish almost anything!
- Cut the tops off of the persimmons and discard. Dice the persimmons into small pieces about the size of large peas. Put all but 2-3 tablespoons into a mini processor or blender with 1 teaspoon of honey and puree. Scrape into a small bowl and set aside.
- In another small bowl, mix the yogurt and honey together until smooth. I like mine tangy. Add more honey per your taste.
- Assembly: add a 1/4 portion of the yogurt to each of two serving glasses. Add 1/2 of the puree to each of the yogurt portions. Divide the remaining of the yogurt between the two glasses and top each with the diced persimmon, pomegranate seeds, and chopped pistachios.
Who doesn’t like a good parfait? Delicious!
IKR? Thanks. -Kim
Such a wonderful dessert, I would love this! Simple and perfect!
Thank you, Adina!
very miuthwatering, i posted it on my Pinterest, facebook, and Twitter
Thank you so much! I appreciate you! -Kim