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Fruit Salad Recipes
Persimmon Caprese Salad
Persimmons are like apples in the Eastern of Asia. It should be consumed only when it is ripe. Hachiya persimmon is ripe when it is super soft, almost gushy like a water balloon. Cinnamon, Fuyu or sweet pumpkin persimmons are ripe when they are still firm but skin color turns golden.
Persimmons are a rich source of dietary fiber. There are 3.6 grams of fiber in 100 grams fresh persimmon. Fiber-rich food helps the gastrointestinal system work well and prevent constipation. Persimmon also contains polyphenolic antioxidants such as gallocatechins and catechins and another powerful antitumor antioxidant called betulinic acid. These compounds have anti-hemorrhagic, anti-inflammatory and anti-infective features. Other antioxidants are vitamins A, lycopene, lutein, beta carotene, cryptoxanthin, zea xanthin etc.
This dish is not quite the traditional fruit salad recipe. It can be used as a starter, an appetizer. The sweetness of a ripe Hachiya persimmon complimented by the tangy, sour taste of the balsamic glaze and paired with the smooth, melt-in-your-mouth texture of Burrata cheese just awake all your senses. This easy yet exotic and full of nutritional appetizer recipe requires only a couple minutes to prep but it will be a crowd-pleaser for sure.
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