FationateFoodBelly • Easy Recipes

Ingredients

• 1 Hachiya or Fuyu persimmon
• 1 cup yogurt
• 1 tbsp toasted macadamia nuts
• 1 tbsp bee pollen
• 1 tbsp pomegranate seeds
• Honey, for drizzling
• Olive oil, for drizzling

Instructions

1. Toast the macadamia nuts in the oven at 400°F for about 10 minutes, or until lightly golden and fragrant. Let cool.
2. Add the yogurt to a bowl. For Hachiya persimmons: Once fully ripe and soft, spread the persimmon pulp over the yogurt and finish with a drizzle of olive oil. For Fuyu persimmons: Slice the persimmon and layer it over the yogurt.
3. Top with toasted macadamias, bee pollen, pomegranate seeds, and a drizzle of honey. Add an extra drizzle of olive oil if desired.
4. Mix gently and enjoy!