Persimmon Caprese Salad

A seasonal twist on the classic caprese salad using fresh fuyu persimmons, goat cheese, fresh basil, and a balsamic glaze. Pairs well with a SIP Certified sparkling Pinot Noir.
A Jerry James Stone Recipe


Green, Salad, Yellow


  • 1 ½ pounds Fuyu persimmons
  • 8 ounces goat cheese
  • 3 fresh basil leaves, chopped
  • 1 tablespoon Balsamic glaze
Jump to instructions
Prep Time 10 minutes
Total Time 10 minutes


  • Remove the calyx and quarter the 1 ½ pounds of persimmons. 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 3 chopped basil leaves
  • Chill the salad in the refrigerator for about 30 minutes. Right before serving, drizzle it with 1 tablespoon balsamic glaze.