Persimmon Caprese Salad

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

Author: Gaby Dalkin

5 from 1 vote

When tomatoes are no longer in season and you want a caprese.... PERSIMMON caprese salads are the way to go!

Print Recipe Pin Recipe Review Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course Salad

Cuisine Mediterranean

Servings 6 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 4-5 ripe fuyu persimmons cut into wedges
• ▢ 6 ounces fresh burrata torn into pieces (or fresh mozzarella)
• ▢ 1 ½ 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

Notes

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.

Nutrition Information

Calories: 244kcal | Carbohydrates: 43g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 357mg | Fiber: 0.4g | Vitamin A: 198IU | Vitamin C: 74mg | Calcium: 186mg | Iron: 3mg

Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What's Gaby Cooking