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
Ingredients
- 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
Instructions
- 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
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Oh wow, persimmons and fresh mozzarella, sounds awesome!
This happily reminds me of the simple and delicious salads that we had while in France and Switzerland last month in September. It is less about the “greens” and more about the fruits of the season than we have here at home in our salad. And The burrata is a must for hitting it “outta the park.”
Alright, so this may be a stupid question…but what do persimmons taste like?? Is their texture more like an apple or a tomato? I’ve only just started seeing them in stores around me this year, but I’ve hesitated about throwing them into my cart because I just don’t know what I’m getting myself into!
the texture is similar to an apple – but a different flavor! They are sweet and delish and you should totally give one a try 🙂
Send some persimmons my way!! They are such a rare treat up here.
Gorgeous salad!
This may be a silly question, but what do persimmons taste like?? Is their texture more like an apple or a tomato? This year is the first time I’ve ever seen them in my grocery store, but I’ve been a little hesitant to pick some up because I didn’t know what I was getting myself into!
haha sorry that I seem to have posted twice…apparently I’m just so curious about persimmons that I can’t work the computer this morning 🙂
hahahahaha story of my life 🙂
Ok – this may also be a silly question but what is balsamic creme? Is it a reduction and do you have a recipe for it. It looks so beautiful across the fruit and cheese.
I love permissions. I’ve only eaten them on their own. I was so excited to find your recipe. I am definitely go try it. Yum, can’t wait.
Ok, I have never had a persimmon! I feel like I’m missing out! Beautiful salad!
What a great new twist on a caprese salad! I will be looking for persimmons at my market this weekend. It looks so beautiful and delicious!
I’m a bit of a fruit and veggie hoarder myself and always manage to find myself with a ton of persimmons. This recipe is something I need to try…stat!
This looks like such a fun and unique way to enjoy persimmons. Yum! I love a good caprese salad any time!
I love this fall spin on caprese!
A Persimmon Caprese Salad this sound completely amazing!
World = Well, you know.
Oh my goodness this salad is my dream salad 🙂 Lovely!!
This is literally the prettiest persimmon dish I’ve ever seen. Literally. 😉
By the ways, I have never tried a persimmon! Don’t judge… I live in Chicagoland and we don’t get those thingamajiggers around these parts. 🙂
Brilliant! I couldn’t stand persimmons when I was growing up and we had a persimmon tree in our yard. Now I think they’re amazing!
[…] sweet treats, so I think a little detoxing is in order for this week. Does this gorgeous Persimmon Caprese Salad from What’s Gaby Cooking count as a healthy detoxifying meal? Probably not, but I don’t […]
Just made this for lunch and it was amazing. Even the other half, who is not a huge fan of persimmons, enjoyed it. I used raspberry infused balsamic vinegar as a dressing – yummy!
This looks beautiful. I want to serve it at a dinner party. How many does this recipe serve?
serves 4!!
The recipe says it serves 6 to 8. Which is it? Thank you.
depends on your serving size!
[…] Persimmons might be my all time favorite things to look forward to in the fall — and they are the shining star of this persimmon caprese salad. […]
I mean- come on- this is just crazy beautiful Gaby!
What a great idea! Always looking for new ways to use persimmons. Can’t wait to try this!
Now this I have to try! What a great Fall salad!
This just screams fall deliciousness! You have turned me onto persimmons! I am always interested in new ways to incorporate them into dishes.
[…] Move over pumpkins, its persimmon season! We did not grow up eating persimmons, and our first experience really eating this Japanese fruit was in Brazil, where they are called caqui (the Japanese word for persimmon is Kaki). Persimmons were brought to the US from Japan in the 1800, where they are considered the national fruit. As we began diving into the world of persimmons, we were intrigued by the distinct differences between the varieties. There are two major varieties in the US (and many more in Japan and other areas) the Hachiya and the Fuyu. Their texture and preparation differs widely: the acorn-shaped Hachiya can only be eaten when extremely ripe, while the Fuyu can be eaten at any stage. One step further for persimmon aficionados is the hand-massaged and dried hoshigaki persimmons. So lets get cooking: The Kitchn has 10 seasonal persimmon recipes, or try an amazing looking bread or a savory persimmon caprese. […]
[…] This persimmon caprese salad […]
This will be a perfect addition to the Thanksgiving menu! Looks delicious!
I spotted my first persimmons at the market this week! Can’t wait to try out this recipe!
GIMME GIMME. This looks amazing!
Me thinks you need to plant a persimmon tree!
I need this!
This is GORGEOUS!
[…] A unique way to use persimmons. […]
Fantastic!! Can’t get enough persimmons…they are soooo delicious. Making this recipe ASAP!! Adding it to my other fave persimmon recipe of yours, the Farmers Market salad!! Yum!
Yes please!!!