Fuyu Persimmon and Burrata Caprese Salad

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.

By Kim's Cooking Now

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Recipe Summary

total:
10 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Cook's Note:

You can peel the persimmon if you like, but it is not necessary.

Nutrition Facts

Per Serving:
214 calories; protein 8.2g; carbohydrates 5.5g; fat 15.6g; cholesterol 40mg; sodium 140.4mg. Full Nutrition
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