Persimmon Caprese is delicious, beautiful and easy to make. Sweet and flavorful fuyu persimmons take the spotlight in this healthy salad recipe. Just alternate slices of persimmons with mozarella, add some fresh basil leaves, drizzle with balsamic reduction and sprinkle with pistachios.
After grabbing half a dozen persimmons at the market I had grand scheme plans to make persimmon cookies. But given all the sweets leading up to the holidays, I was a bit sugared out. So I stared at my persimmons daily for about a week, pondering what to make (and thankfully, they ripened during this time).
As I’d recently made a batch of my balsamic reduction the first thing that jumped in my brain was caprese. But who makes caprese with persimmons, right? Well, I guarantee you soon will. Because this dish is ah-ma-zing.
Persimmons are sweet, firm but soft (similar in texture to an apple) and pair beautifully with the other flavors in this salad.
And the best part of all – this persimmon caprese salad is super easy to whip up and presents beautifully. Need a gorgeous fall and winter salad? Here you go!
If you’re not familiar with persimmons there are two types, fuyu and hachiya. Fuyu persimmons are the shorter, squatier variety that look like orange tomatoes and are often used in salads. Hachiya persimmons are the taller, narrower variety and are more often used in desserts.
Both types will likely be unripe when you purchase from the market, so do plan ahead a bit when you want to use persimmons. As I mentioned above, I purchased my fuyu persimmons a week before using in this recipe and just let them ripen in my pantry. They’ll still be firm to the touch, but will sweeten up a bit on the inside.
And you do want to use fuyu persimmons for this recipe. Hachiya go from unripe (overly bitter) to ripe (soft and pulpy). In other words, they don’t slice well and aren’t good for salads.
Once your fuyu persimmons are ripe and you’ve made your balsamic reduction, this salad is a breeze to make.
Just slice up some persimmons along with a ball of mozzarella. Arrange the slices in a pretty pattern on your plate, add a few basil leaves, drizzle with the syrupy balsamic reduction and sprinkle with some chopped pistachios. Voila! A beautiful, delicious, Persimmon Caprese that will definitely have you rethinking caprese as a summer-only salad.
For another persimmon recipe, make sure to check out my Spiced Persimmon Smoothie. And if you’ve got leftover balsamic, you can whip up my Grilled Peach and Burrata Salad (depending on the season) or my Roasted Balsamic Chicken.
- 4 Fuyu persimmons
- 2 4- oz balls of mozzarella
- 10-14 leaves of fresh basil
- 1 recipe Balsamic Reduction
- 1/4 cup pistachios, roughly chopped
- Make the Balsamic Reduction by following those recipe instructions. Then, let it cool to room temperature.
- While your balsamic is cooling, slice your persimmons and mozzarella and arrange in a pattern on your plate. Add several fresh basil leaves to each plate.
- Drizzle the salad with the balsamic reduction and sprinkle with the pistachios.