These parfait desserts make a great presentation. For any leftovers, the chef has the bonus snack. Fruits prepared this way are also excellent for smoothies.

Below I am giving ingredients according to layers. The blueberry mixture is 1st and 3rd layer.

Holiday time is the season for Persimmons!

1st layer
2 ½ cups blueberries, fresh
4 -6 tablespoons agave nectar (amount is determined by the sweetness of blueberries)
2 teaspoons coconut oil

Directions correspond with each bold numbered layer
1. Blend the above in a blender and divide half the mixture between 4 parfait glasses. Spoon approximately ¼ cup in each glass.

2nd layer
1 cup strawberries, fresh
½ cup cashews
3 tablespoons agave nectar
1 teaspoon coconut oil

2. Blend, spoon out 2nd layer, dividing the mixture between 4 parfait glasses. Spoon approximately ¼ cup in each glass.

3rd layer
3. Add the remaining blueberry mixture to the 4 parfait glasses.

4th layer
4. Blend 1 cup fresh pineapple chunks. Make sure that there is enough space left for the 5th layer of persimmons, or blend 2 cups pineapple for layers 4 and 5 if you are not using persimmons) Divide mixture between 4 parfait glasses.

5th layer
5. If you are not using pineapple for this layer then blend 1 large pitted persimmon and finish off the layering process for the glasses.
6. Allow dessert to set up overnight in the refrigerator. Garnish with a strawberry fan and mint leaf sprig.

Yield serves 4

Note: Any colorful combination of fruits can be used. If persimmons are not in season, use another colorful, custard-like fruit, such as mango. or increase the amount of pineapple. Sapote and cherimoya are also delicious custard-like fruits but they lack the color intensity. They make it up in flavor! Natural sugars in fruits vary so adjust sweetness