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Caprese Salad With Persimmon
Persimmon Caprese Salad
Go fusion on the traditional Caprese salad by pairing ripe persimmon with freshly made Mozarrella cheese. Hachiya persimmon would go better with this recipe because Hachiya persimmon becomes super sweet and soft when it is ripe.
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Yield: 4 servings
Balsamic Glaze
- 16-ounce bottle of balsamic vinegar
- ½ cup of brown sugar
- a pinch of salt
Pour the entire 16-ounce bottle of balsamic vinegar into a saucepot, add sugar and salt. Stir the mixture occasionally till it reduces to half and the content turns syrupy and thick. Let it completely cool down before store it in an air-tight glass container for later use.
The caprese:
- 1 extra ripe persimmon peeled and cut in quarters, seed removed
- 1 fresh Burrata cheese ball, cut in quarters
In a shallow serving plate, add fresh Burrata cheese ball (if you can't find burrata cheese, freshly made mozarrella cheese would go well too) and the persimmon, pour balsamic syrup generously over the cheese and persimmon. Sprinkle with some rock salts and freshly ground black pepper to enhance the taste of this fruit salad dish.
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