Fuyu Persimmon Caprese

The combination of flavors in this simple caprese salad is outstanding!  It is the perfect appetizer and it’s even great for dessert.


  Have you ever had burrata cheese?  It means “buttered” in Italian.  It is like mozzarella but with a center of cream.  It’s formed into a hollow pouch then filled with fresh cream and bits of curd from what remains after making mozzarella.  They tie it at the top and wrap it in the leaf of an Italian plant called asphodel, which is a relative of the leek.


This salad pairs well with a sparkling wine like a Prosecco or a Cava!  I also like it with a Riesling or a Sauvignon Blanc.


 Recipe – 2 to 4 servings

  • 1/2 Cup Balsamic Vinegar – reduction – drizzle to taste
  • 1/2 Cup Pomegranate Seeds
  • 2 Fuyu Persimmon – thinly sliced
  • 1 Ball of Burrata Cheese – torn in pieces
  • Handful Fresh Basil Leaves- to taste
  • 1/4 Cup Pine Nuts – or to taste
  • Extra Virgin Olive Oil – drizzle to taste
  • Crostini – optional

*  This recipe is all about your taste and how much of everything you like.


Pour balsamic vinegar into a small pan and turn heat to medium-high then bring to a boil.  Reduce heat to medium-low and simmer for about 10 – 15 minutes.  Stir occasionally until it coats the back of your spoon.  Keep an eye on it because it can happen fast and burn.

Cut pomegranate and remove seeds.   Slice the persimmon and tear the burrata into pieces.

Arrange the persimmon, burrata, basil leaves, pomegranate seeds and pine nuts on a large plate or individual plates and drizzle with balsamic and olive oil.


Health Benefits:

Persimmons Latin name means “food of the gods.”  They are high in fiber helping to maintain a healthy digestive system. Due to their bright orange skin they are an excellent source of vitamin A that nourish the eyes and help prevent age related macular disease. They help to detoxify the large intestine, and increase immunity. They have an excellent source of anti-oxidants that helps reduce high blood pressure and are a very good source of vitamin C, especially native Chinese and American persimmons, which provide 80% of the daily requirement. They give the body energy and help symptoms of stress, fatigue and tiredness.


  1. says

    Y’know, I realized recently that I have never eaten a persimmon in my life, and I am finding that I have an intense desire to try one. Burrata is magical! I think this recipe might be the perfect one to have my first persimmon experience with. ; ) Your photos are really stunning!


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