Ingredients

 
4 people

Persimmon bowl

  • 2 cups Granola
  • 1 1/3 cup yogurt
  • 2 whole fuyu persimmon firm
  • 1 whole hachiya persimmon extremely ripe
  • 1 whole Hoshigaki persimmon

Garnish

  • 1/4 cup roasted cashews
  • 1/8 cup mint leaves
  • edible flowers

Nutritional information

Calories: 386kcalCarbohydrates: 48gProtein: 11gFat: 18gSaturated Fat: 4gCholesterol: 11mgSodium: 60mgPotassium: 412mgFiber: 4gSugar: 17gVitamin A: 141IUVitamin C: 1mgCalcium: 159mgIron: 3mg
Prep Time 15 mins
Cook Time 30 mins
Servings 4 people

For the persimmon granola bowl

  • In four bowls add a 1/3 cup of yogurt to each. Then take the hachiya persimmon and carefully spoon out the pulp trying not to use the skin (unless you prefer it). Slice the fuyu persimmons and place them on top alternating slices of the hoshigaki persimmons. Top the bowl with granola. Finish with more thin slices of fuyu, flowers, mint, and cashews. Serve and enjoy!
    granola bowl recipe with persimmon

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