I think, I learned an important lesson about persimmons last week. Haiycha’s in particular must be very ripe before you eat them! I couldn’t figure out what was off when I was cooking last week, but after having some today, that must have been the issue. In fact, I initially thought the persimmons I used today were too ripe, but it turned out they were very sweet and delicious. Although the skin was wrinkled, they made a perfect accompaniment to this yogurt parfait.
Part of my reason for creating this blog almost two years ago, was to help readers reduce their food waste. This recipe in particular shows how to use produce in alternate ways instead of being quick to chuck it. I had actually bought the pomegranates about two weeks early as well, and the skin was tough and shriveled. Before I threw them out, I cut them open to find the arils were still perfect.
Persimmons Yogurt Parfait
Persimmons and Pomegranates are my favorite winter duo
- 1 haiycha persimmin very ripe
- 16 oz plain greek yogurt
- 4 tsp chia seeds
- 1/2 cup granola
- 1/2 cup pomegranate arils
Scoop out the inside of the very ripe persimmon and add it into a small blender. Blend until the persimmon becomes a thin jelly.
In a jar or cup, add a couple spoonfuls of yogurt to the bottom of each cup.
Place half of the persimmon jelly into each cup.
Add a few more spoonfuls of yogurt on top of the persimmon.
Add 2 tsp of chia seeds on top of the yogurt in each cup.
Add 1/4 a cup of granola on top of the chia seeds into each cup.
Top each cup of granola with the rest of the yogurt.
Add 1/4 cup of pomegranate arils to the top of each cup.
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