Skip to main content New<> this month
Get the Allrecipes magazine

Fuyu Persimmon and Burrata Caprese Salad

Rated as 0 out of 5 Stars
1 made it  |  0 reviews   |  1 photos
8k

"The delicate, sweet persimmon flesh pairs well with creamy burrata in this super simple caprese salad. Drizzled with a balsamic glaze and embellished with fresh basil leaves make a beautiful presentation."
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 214
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  1. Place persimmon rounds on a platter. Cut burrata ball into 5 or 6 pieces, ensuring that each piece has some of the firm outer shell (mozzarella) as well as some of the creamy inside (stracciatella and cream). Distribute burrata pieces around persimmon rounds. Drizzle with balsamic glaze and olive oil. Scatter basil leaves on top and sprinkle with pepper.

Footnotes

  • Cook's Note:
  • You can peel the persimmon if you like, but it is not necessary.

Nutrition Facts


Per Serving: 214 calories; 15.6 5.5 8.2 40 140 Full nutrition

Explore more

Reviews

Read all reviews 0