Persimmons with Greek Yogurt and Pistachios
['2 cups plain Greek yogurt', '4 ripe Hachiya persimmons, each cut into 6 wedges', '1/2 cup finely chopped unsalted, shelled raw pistachios', '1/3 cup buckwheat or clover honey', 'Flaky sea salt (such as Maldon)']
Divide yogurt among plates or bowls. Top with persimmons and pistachios, drizzle with honey, and sprinkle with salt.
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