Persimmon Caprese Salad

Recipe by: Jerry James Stone | Written November 24, 2012

Growing up, the fall season was always marked by a few family traditions: a trip to Apple Hill (it’s exactly what it sounds like) and persimmon cookies. As common as this fruit was in my family, I am surprised by the number of people who have never had one. This recipe was created for the novice. It’s quick, simple and highlights everything that is great about persimmons.

Ingredients

1 pound Fuyu persimmons
8 ounces goat cheese
fresh basil, coarsely chopped
Balsamic vinegar

Total Time:

40 minutes

PREP
10 minutes
INACTIVE
30 minutes
COOK
Servings:
4-6 servings 
Recipe Type:
 
Diet:
Vegetarian
  1. Remove the calyx and quarter each fruit. Be sure to check out my video on how to pick the perfect persimmon. 

    NOTE: 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.
     
  2. You could also peel them but I prefer the skin on. 

     
  3. With 8 ounces of goat cheese, spread some on one side of each persimmon piece and layer them in a bowl with fresh basil. 

     
  4. Chill the salad in the refrigerator for about 30 minutes. Right before serving, drizzle it with balsamic vinegar. 

     
  5.  

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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