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Persimmon Caprese Salad

Persimmon Caprese Salad is delicious, beautiful and easy to make. Give in-season persimmons the spotlight with this perfect fall and winter salad.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 salads
Calories: 444 kcal
Course: Salad
Cuisine: American

Ingredients

  • 4 Fuyu persimmons
  • 8 oz balls of mozzarella
  • 12 leaves of fresh basil
  • 1 recipe Balsamic Reduction
  • 1/4 cup pistachios roughly chopped

Instructions

    Cup of Yum
  1. Make the Balsamic Reduction by following those recipe instructions. Then, let it cool to room temperature.
  2. 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.
  3. Drizzle the salad with the balsamic reduction and sprinkle with the pistachios.

Notes

  • Remember that almost all persimmons are sold under-ripe. When you buy your fuyu persimmons, I’d recommend letting them ripen for several days before using in this recipe.
  • The balsamic reduction can be made ahead of time and stored in a sealed container in the fridge.
  • Remember that almost all persimmons are sold under-ripe. When you buy your fuyu persimmons, I’d recommend letting them ripen for several days before using in this recipe.
  • The balsamic reduction can be made ahead of time and stored in a sealed container in the fridge.

Nutrition Information

Calories 444kcal (22%) Carbohydrates 10g (3%) Protein 28g (56%) Fat 32g (49%) Saturated Fat 15g (75%) Cholesterol 89mg (30%) Sodium 715mg (30%) Potassium 243mg (7%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 990IU (20%) Vitamin C 2.7mg (3%) Calcium 594mg (59%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 2salads

Amount Per Serving

Calories 444

% Daily Value*

Calories 444kcal 22%
Carbohydrates 10g 3%
Protein 28g 56%
Fat 32g 49%
Saturated Fat 15g 75%
Cholesterol 89mg 30%
Sodium 715mg 30%
Potassium 243mg 5%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 990IU 20%
Vitamin C 2.7mg 3%
Calcium 594mg 59%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.