I was blurry-eyed from the lack of sleep after working for countless hours putting the finishing touches to The Global Girl’s new site when the article popped in front of my eyes. I went from deliriously exhausted to ecstatically invigorated. I needed a celebratory treat that could be whipped in minutes as my strength was slowly but surely failing me. I opened my fridge for a quick scan and a spark of inspiration. There laid a tantalizing bowl of plump, ripened to perfection hachiya persimmons sitting next to a fistful of vibrant blueberries… This parfait star was born!
5 thoughts on “Raw Persimmon & Blueberry Parfait”
Que Ricccooooo! Gracias por compartir 🙂
Cette recette est superbe. Je n’aurais jamais pensé à combiner le kaki et les myrtilles. J’adore!
OMG! Your recipes are out of this world! You’re brilliantly creative.
great sounding recipe, except those aren’t fuyus, fuyu persimmons are meant to be eaten when hard or very firm. Hachiyas persimmons are the ones eaten when soft (and the ones you have pictured.)
You’re absolutely right. Acute case of persimmon parapraxis!