I'm forever trying to come up with new ways to enjoy the crisp, sweet Fuyu persimmons from our tree. Usually I bake with them or simply slice and eat them raw. Because they are naturally so sweet, I often want to pair them with something else to cut the sweetness while playing up the spicy notes in this unusual fruit.
Then it came to me in a brilliant flash of insight: Yogurt! The tart and creamy tang of plain yogurt is the perfect foil for the sweetness of the persimmon, while the persimmon mellows out the sourness of the yogurt. A sprinkle of crunchy granola or walnuts adds the perfect textural garnish.
Fruit, yogurt and granola is hardly a new combination, but using persimmons this way was a revelation for me. It works as breakfast or a dessert.
I know what you're thinking. "If persimmons play well with yogurt, wouldn't they work nicely with sour cream too?"
Yes. Yes, they do. As a variation, mix the sour cream with a bit of brown sugar, and use that as a sauce for the persimmons. (Just as strawberries are sometimes served, which is where I got the idea.)
I deserve a medal. :)