For a Gorgeous Thanksgiving Salad, Make This Persimmon Caprese

For a Gorgeous Thanksgiving Salad, Make This Persimmon Caprese

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

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




  • 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
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