Sesame Persimmon Parfait

Sesame Persimmon Parfait

If you’re going to talk about it, do it. If you’re going to do it, do it right.

That’s my resolution for the year. No half-assing things. Less talk, more do.

Within this, one of my missions is to start taking advantage of more things I enjoy. That means making post-work yoga class a bi-weekly routine, not a bi-monthly rarity. (Trust me, a yoga class full of warm people after a wintery, long workday – it feels like a godsend. It’s worth every cent and evening minute.)

This time of year, that also means persimmons. Persimmons, persimmons, persimmons.

Persimmons are worth splurging on at the grocery store, if only to make this recipe alone.

Sesame Persimmon Parfait

Steeped among all the winter citrus, these gems are one of the sweetest fruits of the season, and I mean that in both a literal and non-literal sense. Their  apricot-meets-mango taste is intense, and their short-lived, once-a-year novelty feels even sweeter. Again, they’re a worthy addition to your grocery cart. Especially when they’re foreseeable future includes tahini and maple.

There are two types of persimmons – Fuyu and Hachiya. Both are best when super ripe, but the Hachiya’s in particular need to be matured to the point of softness where they’re shriveled and almost mushy. Otherwise, you’ll be left with this weird, puckery sensation in your mouth. Fuyu’s can be eaten when still slightly firm, but don’t let your impatience get the best of you. These slightly stouter, disk-like versions are best after their color turns from citrusy orange to an almost tomato-like appearance. The body should have a slight give to it, too.

Let’s not just talk about them, let’s do them. And let’s do persimmons right. Pick a few up, let them ripen, and then whip up this divine breakfast. Throw in a few cashews or nuts for some crunch if you’re feeling extra heavenly. Enjoy.

Sesame Persimmon Parfait

Persimmon Tahini Parfait

Yield: Per serving


  • -6-8 oz. 2% plain Greek yogurt
  • -1 1/2 persimmons, peeled and sliced
  • -1/2 banana, sliced lengthwise and then cut into semicircles
  • -3/4 Tbsp. sesame tahini
  • -1 Tbsp. maple syrup
  • -1/2 tsp. toasted sesame seeds


  1. Place yogurt in a bowl, and stir in bananas. Top with persimmons and remaining ingredients. Serve.

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  • Reply
    January 23, 2014 at 7:54 am

    Persimmons make me quite happy and are definitely worth a little splurge! I love the tahini drizzle on this parfait! Such an intriguing combination of flavors.

  • Reply
    marquis @realrawkitchen
    January 23, 2014 at 9:15 am

    This sounds so yummy! It’s such a new combination, one I wouldn’t have thought of. I’m anxious to make a nice bowl like this, I think I’ll use some coconut cream instead of the yogurt. And then throw in the tahini .. which seems like a natural choice since I use it on almost anything anyways!!

    • Reply
      January 23, 2014 at 9:26 am

      Ooh, love the coconut cream idea! And yes…tahini goes on almost everything in my kitchen too!

  • Reply
    January 24, 2014 at 1:29 am

    Yes, please! Persimmons are such a treat, since the season is so short and I have a terrible time finding them at all, so I rarely dress them up much. A recipe like this is just my speed. It really lets the fruits shine while elevating them into something really special, thanks to that sesame sauce. Because I can’t leave well enough alone, I just might have to try it out with cashew or macadamia butter instead. 😉

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