Persimmon Caprese Salad

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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.

Hands down my favorite fall salad - meet the Persimmon Caprese Salad from www.whatsgabycooking.com (@whatsgabycookin)

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

5 from 2 votes
When tomatoes are no longer in season and you want a caprese.... PERSIMMON caprese salads are the way to go!
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Salad
Cuisine Mediterranean
Servings 6 people

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

44 Comments

    1. 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.”

  1. 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!

    1. the texture is similar to an apple – but a different flavor! They are sweet and delish and you should totally give one a try 🙂

  2. 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!

    1. 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 🙂

  3. 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.

  4. 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!

  5. 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. 🙂

  6. 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!

  7. This just screams fall deliciousness! You have turned me onto persimmons! I am always interested in new ways to incorporate them into dishes.

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  9. 5 stars
    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!

  10. Gorgeous salad! I’ve made this a few times now and love the colors and flavors but finding persimmons can be a struggle at times! I want to serve this salad as part of Thanksgiving – if persimmons are not in stock, do you have a suggestion for a substitution? Thanks!

    1. tough call to pair another fruit with the creamy cheese. I’d do one of my other fall salads instead and use apples or pears if you cant find persimmons

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