Persimmon Caprese Salad

A Jerry James Stone Recipe


Green, Yellow


  • 1 pound Fuyu persimmons
  • 8 ounces goat cheese
  • fresh basil, coarsely chopped
  • Balsamic vinegar
Jump to instructions
Prep Time 10 minutes
Total Time 10 minutes


  • Remove the calyx and quarter each fruit. Be sure to check out my video on how to pick the perfect persimmon. NOTE: Commercially speaking, there are two types of persimmons: the hachiya variety and the fuyu variety. Hachiyas are heart-shaped and need to over ripen before eating. They taste kinda furry otherwise. This variety is perfect for baking with. Fuyus can be eaten just like an apple. When persimmons are harvested, they are simply clipped above the calyx--the fruit's outer flower. The calyx is pictured above. it's the green dried-out looking leaves on top of the fruit. As the fruit ripens, removing the calyx is quite simple.
  • You could also peel them but I prefer the skin on.
  • With 8 ounces of goat cheese, spread some on one side of each persimmon piece and layer them in a bowl with fresh basil.
  • Chill the salad in the refrigerator for about 30 minutes. Right before serving, drizzle it with balsamic vinegar.