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Fuyu Persimmon and Burrata Caprese Salad

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"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."
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10 m servings 214
Original recipe yields 2 servings


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  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.


  • 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

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