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.

Submitted by Kim's Cooking Now
Published on November 14, 2019
3
Prep Time:
10 mins
Total Time:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 1 Fuyu persimmon, stem removed and sliced into rounds

  • 1 (4 ounce) ball burrata cheese

  • 1 ½ teaspoons balsamic glaze

  • 1 ½ teaspoons extra-virgin olive oil

  • 5 leaves fresh basil, or more to taste

  • 1 pinch freshly ground black pepper

Directions

  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
16g Fat
6g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 214
% Daily Value *
Total Fat 16g 20%
Saturated Fat 9g 43%
Cholesterol 40mg 13%
Sodium 140mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 8g 16%
Vitamin C 9mg 10%
Calcium 8mg 1%
Iron 1mg 3%
Potassium 49mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.