Persimmon Caprese Salad

Persimmon Caprese Salad

Fall means this persimmon caprese salad recipe! It’s crispy, creamy and so easy to make. All it takes is some good ripe persimmons, cheese and basil, yes, that’s it! You can mix and match with different vegetables and herbs like sage or thinly sliced fennel as well.

IF there’s some good tomatoes near you, you can also check out our Caprese Salad with a Honey Cilantro Lime Dressing! (The dressing would also work great in this recipe!)

What are persimmons?

A persimmon is a type of edibile fruit, commonly popular around Fall and Winter. There are two main types of Asian persimmons, Fuyu persimmons and Hachiya persimmons. Fuyu persimmons are generally crunchier and slice like an apple. Hachiya persimmons need to be ripe and soft to eat. Those persimmons are generally used for baking, spooned over yogurt for breakfast, or any sort of “softer” variation.

What ingredients do you need for this persimmon caprese?

Ripe persimmons: We are using fuyu persimmons for this recipe, they are firm and hard like an apple. But they can get softer as well! I like to serve/eat them in the middle, as sometimes if they are too firm, they can get a tad chalky. You can also use super ripe Hachiya persimmons, and that will give this caprese a nice, creamy, almost pudding like consistency.

Mozzarella Cheese: We are using fresh mozzarella di bufala, and we are also finishing off with shredded parmesan, and you can also use cheeses like burrata cheese here.

To finish off the salad: fresh basil leaves, kosher salt, black pepper, extra-virgin olive oil and a drizzle of aged balsamic vinegar, or balsamic glaze

If you’re looking for some other ingredients to add-on to this recipe, some ideas are pomegranate seeds, toasted nuts (like spiced walnuts or almonds), croutons, thinly sliced fennel, making a sweet dressing with maple syrup – just to name a few!

Instructions to make this persimmon salad recipe

Thinly slice your ripe persimmon

We are super thinly slicing our persimmons in rounds, almost like a carpaccio. I find the mouthfeel with the cheese and basil works well this way. BUT, you can also just section off in quarters or wedges into bite-size chunks, and serve this way. Set your prepped and sliced persimmons or persimmon chunks on a platter or serving dish.

Assemble!

In between the rounds of persimmon, add a slice of mozzarella also in rounds (you can also just roughly tear), and place in between the persimmons, then take a few leaves of the fresh basil, and scatter over the salad.

Finish off with salt, pepper, olive oil and balsamic vinegar. Shred parmesan cheese to finish and serve.

Check out the below Fall recipes for more dinner inspiration!

• Honeynut Squash Risotto with Fontina and Sage
• Roasted Pumpkin Soup with Pesto
• Persimmon & Avocado Salad with a Citrus Vinaigrette
• Stuffed Honeynut Squash with Couscous and Feta

If you do make this Persimmon Caprese Salad recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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