Persimmon Caprese
This play on a Classic Caprese uses Persimmons instead of tomatoes, replaces the garlic with fresh ginger, and adds pomegranate for a jewel like sparkle. Use the best fresh mozzarella burrata you can find. Gosho persimmons are also known as giant Fuyu. They are non-astringent, meaning they can be safely eaten while still firm. Their texture is a little softer than that of Fuyu persimmons. Chocolate persimmons are rare and available seasonally online from https://PenrynOrchardSpecialties.com
Ingredients – Serves 6
- 2 ripe Gosho Persimmons
- 2 ripe Chocolate Persimmons
- 3 balls fresh mozzarella or burrata
- 1 Tbs. fresh ginger, sliced paper thin and cut into fine strips
- 2 Tbs. fresh basil, cut in chiffonade
- ½ cup fresh pomegranate seeds
- 6 Tbs. Extra Virgin Olive Oil
- sea salt and optional pepper to taste
Process
- Place the ginger in the olive oil to infuse the oil with ginger flavor
- Slice the Persimmons in ¼” thick wedges, removing the seeds
- Smear the plate with oil and ginger
- Place half a ball of burrata at the center of each plate
- Fan the persimmon slices around the burrata
- Drizzle with the rest of the ginger and oil
- Sprinkle with basil and pomegranate seeds
- Finish with a little sea salt, pepper and serve