Persimmons with Greek Yogurt and Pistachios

Bon Appétit  | December 2013

by Travis Lett

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photo by Michael Graydon + Nikole Herriott

yield
Makes 8 servings

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.

Divide yogurt among plates or bowls. Top with persimmons and pistachios, drizzle with honey, and sprinkle with salt.

via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/358aeddb/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C5120A50A90A0Dmbid0Frss0Iepinr/story01.htm

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via Personal Recipe 3575434