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1 persimmon (preferably Hachiya, but Fuyu will work as well)

1 tablespoon fresh lime juice (about ½ lime)

¼ teaspoon ground cardamom

2 tablespoons roasted, salted pistachios, shelled and chopped

½ teaspoon grated lime zest, (about ½ lime)

4 or 5 fresh mint leaves

Labneh, enough for a smooth smear

2 thick slices sourdough bread, toasted

2 teaspoons honey

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1. Thoroughly wash and dry the persimmon and place it in the freezer overnight, either on a plate or in a container.

2. When ready to use, cut off the top of the persimmon and cut the fruit into cubes while it is still firm. You can peel it if you like; that's personal preference. Add the pieces to a small bowl with the lime juice, cover with a plate or dish towel, and let it thaw on the counter. This will take about 1 hour, but see the Note below for how to speed up the process.

3. Once the persimmon has thawed, sprinkle in the cardamom and gently mash with a fork, easing the persimmon down into big, jammy, spreadable pieces.

4. Add the pistachios to a small bowl, add the lime zest, tear in the mint, and toss.

5. Spread a thin layer of labneh on the toast. Spoon the persimmon mixture on top, drizzle with the honey, and generously garnish with the pistachio and mint.

NOTE: To speed up the thawing process, fill a bowl with boiling water, then empty the bowl and add the persimmon. Cover the bowl and wait for 10 minutes for the persimmon to thaw.