This Kiwi Persimmon Parfait is the perfect snack for a hot summer day or cool fall evening. Really anytime is a good time for this decadent treat!

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On occasion we get territorial about food in our family. Does this ever happen to you? I for one am such a fresh fig lover that if anyone claims the last of my figs before the week is done I can get down right snappy. I try to live by this rule in the kitchen_ whoever gets to it first gets to eat it. It sounds fine on paper, but if you’re dreaming of a certain food and it’s not there when you want it I’m betting you’re going to get pretty ticked off.

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For the past few months, my hubby has been watching Gemma on Sunday mornings so I can go to the farmers market with one or two of the other kids. He texts me a laundry list of his favorite foods which recently has included persimmons. His specific love is for Hachiya’s which has a thin outer skin, are oval in shape and an almost jello-y sweet and creamy center. Once I came home with 4 instead of 6 and didn’t hear the end of it all week.

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When I asked the kids if they wanted Strawberry Parfaits for an afternoon snack, but later remembered strawberries are totally out of season I decided to grab some just ripe kiwis and persimmons instead. Kenya’s eyes lit up when I gave him the glass filled with Kiwi Persimmon Parfait. He loved it so much he ate a second one the next morning which didn’t go over well with Chloe or husband who realized I had made them with his beloved persimmons.

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I better start protecting my few favorite foods because I’m betting pay back isn’t going to be fun. It’s a good thing these are simple enough all I need to do is grab some more sweet fruit and make double or even triple next time!


Kiwi Persimmon Parfait

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Servings: 1 parfait
Author: Catherine McCord
Prep Time 5 minutes
Total Time 5 minutes


  • 1 cup plain greek yogurt
  • 2 soft hachiya persimmons, flesh scooped out and mashed
  • 4 ripe kiwis, diced
  • 4 tablespoons hemp seeds
  • to drizzle


  • In a glass, layer 2 tablespoons greek yogurt, mashed persimmon, and 1 teaspoon hemp seeds, another 2 tablespoons greek yogurt, diced kiwi, and 1 teaspoon hemp seeds.
  • Continue to layer until the glasses are filled. Drizzle honey on the greek yogurt, if desired.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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