Easy persimmon appetizer with minted mascarpone
A super simple but delicious combination that makes a great appetizer, perfect for the festive season.
Servings: 5 pieces, approx
Calories: 67kcal
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Ingredients
- 3 tablespoon mascarpone
- 4 fresh mint leaves , finely chopped
- 1 teaspoon lemon juice (or Meyer lemon juice, as I used, or lime)
- ½ tablespoon honey
- 1 persimmon (recommend fuyu for this)
- 1 tablespoon pistachios shelled, unsalted, roughly chopped (approx)
- 1 tablespoon pomegranate seeds (approx)
Instructions
- Mix together the mascarpone, chopped mint, lemon juice and honey until well mixed.
- Remove the end from the persimmon and slice it into disks.
- Put a heaped teaspoon of the mascarpone mixture onto each slice. Top with a few pieces of pistachio and pomegranate then serve.
Video
Notes
(see video above)
Nutrition
Calories: 67kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 5mg | Potassium: 36mg | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 0.9mg | Calcium: 16mg | Iron: 0.2mg
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