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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.
Ingredients
- 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
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 214 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat9g | 43% |
| Cholesterol40mg | 13% |
| Sodium140mg | 6% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber0g | 1% |
| Protein8g | |
| Vitamin C9mg | 43% |
| Calcium8mg | 1% |
| Iron1mg | 3% |
| Potassium49mg | 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.
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