Ingredients

• 2 cups plain Greek yogurt
• 4 ripe Hachiya persimmons, each cut into 6 wedges
• 1/2 cup finely chopped unsalted, shelled raw pistachios
• 1/3 cup buckwheat or clover honey
• Flaky sea salt (such as Maldon)

Instructions

1. Divide yogurt among plates or bowls. Top with persimmons and pistachios, drizzle with honey, and sprinkle with salt.