You don’t need my persimmon to declare Persimmon Yogurt Bowl as your new favorite winter snack!
Sooorry for that pun. I definitely did not make a New Year’s resolution to be any less cheesy, so here we are. Just us and our Persimmon Yogurt Bowl. You told me you wanted easy, everyday recipes and some healthy ones too. Well here is my favorite snack I just can’t get enough of! I first fell in love with the persimmon in Israel- aka the Sharon Fruit. Their variety is extra sweet and so good I tried to sneak some on the plane home before I remembered you cannot bring fruit back from a foreign country. Sad. So I ate all three before boarding the plane.
What is a Persimmon?
I am not exaggerating when I say persimmons are my favorite fruit ever. Unless lemon meringue pie is a fruit. Which I don’t think it is. I love it even more than watermelon soaked in Everclear on a summer day! So when I saw a case of them on a Costco run, I was pumped. But what is a persimmon?
Persimmon are ripe usually October through February. So get them while you can. There are actually two main kinds of persimmon: Fuyu and hachiya. Fuyus are more round and sweeter and are great raw, while hachiyas are more tart and best for baking. I used fuyu here.
This is hardly even a recipe, just Greek yogurt, cardamom, toasted almond, sesame seeds, and honey, but when I posted about it on Instagram you were excited about it, so here we go. I gave some alternatives so you can make it your own. Hope you love Persimmon Yogurt Bowls as much as I do!
Persimmon Yogurt Bowl
Ingredients
- 1 cup full-fat Greek yogurt
- ¼ tsp ground cardamom or cinnamon
- 1 fuyu persimmon, cut into 1/4 inch wedges (peeled if desired but you don't have to)
- 2 tbsps toasted and salted almonds, diced or sliced (pistachios would be great too)
- ½ tbsp honey or date syrup
- 1 tsp toasted sesame seeds
Instructions
- Mix the Greek yogurt with the cardamom and spread out into a shallow bowl with a spoon. Fan out the persimmon slices and top with almonds, honey, and sesame seeds. Eat!
