Honey-Soaked Persimmons with Camembert and Sea Salt
Sam Muller
PUBLISHED December 1, 2025
Fresh fruit and nice cheese might be one of the best sweet and salty combinations to ever exist. Amped up with honey and flaky salt, thinly sliced persimmons and camembert further the point. Call it a cheese course, or serve it alongside a simple salad and build your plate however you choose—you won’t be let down. Note that camembert tastes best at room temperature, but it’s easier to slice while it’s still cold, so plan and serve accordingly.
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