This Persimmon Caprese Salad is the fall spin on a caprese you’ve been looking for. With perfectly ripe persimmons, soft burrata cheese, a tart balsamic drizzle and some pomegranate seeds, it’s a recipe for success.
I have a confession. I’ve become a total hoarder. Not in the usual sense, but in the sense that when I go to the farmers market I will buy an entire flat (that’s about 15 lbs) of persimmons in fear that I might run out during the week. Which means 2 things. 1: I’m getting my daily allotment of fruit without a problem. 2: I’ve been putting persimmons in EVERYTHING.
Cocktails, desserts, salsa, salads… you name it. I can’t be stopped.
My absolute favorite currently is this Persimmon Caprese Salad. Swap out those summer tomatoes for some big chunks of persimmons and add a few toasted garlic croutons on top for good measure and you’re done. That’s it. That’s all she wrote. Make it – you won’t be disappointed! And put it on your Thanksgiving menu while you’re at it – people will be obsessed.
What is a Persimmon?
A persimmon is a fruit! There are two kinds that are widely available – the Hachiya and Fuyu. This Persimmon Caprese Salad recipe calls for a Fuyu which is the harder variety with flat bottoms and a squat shape. They have a crisp texture. The Hachiya which is usually only found at farmers markets, has more of an acorn shape and is better for baking recipes!
What does a Persimmon taste like?
To me it tastes similar to an apple but smoother if that makes sense. It tastes a bite like honey too!
How do you pick a ripe Persimmon?
I like to buy persimmons while they are still very hard and allow them to ripen on my counter. I always look for super orange, smooth and blemish free persimmons that have just a slight bit of a give. The green leaves on top should still be attached and look fresh.
How to prepare a Persimmon?
Hachiya persimmons are usually spooned over yogurt, added on top of a ricotta slathered piece of toast or used for baking. Fuyu persimmons can be sliced like an apple. Just remove the seeds before eating.
Can you eat Persimmons raw:
You sure can! The Hachiya persimmons can be eaten once they are very soft and Fuyu persimmons can be eaten when they have just a slight give and sliced like an apple.
Persimmon Caprese Salad
- 4-5 ripe fuyu persimmons cut into wedges
- 6 ounces fresh burrata torn into pieces (or fresh mozzarella)
- 1 1/2 cup homemade croutons
- fresh basil leaves
- reduced balsamic for drizzling
- pomegranate seeds to garnish
- kosher salt and freshly cracked black pepper
- Arrange the persimmons and the fresh burrata on a serving dish.
- Evenly distribute the croutons and basil leaves around the dish. Season the mixture with salt and pepper. And drizzle about 1 tablespoon of reduced balsamic on top.
- Add pomegranate seeds for color and serve immediately