This persimmon Caprese salad is a vibrant and delicious fall salad recipe. Slices of sweet persimmon are added to a tomato, mozzarella and basil salad, giving this traditional Italian insalate Caprese a distinctive autumn twist.
What are persimmons?
These beautifully vivid orange fruits are a typical autumn or fall fruit. Persimmons are now grown across the world, but their origin dates back to first being cultivated over 2000 years ago in China. They are fruits of the Diospyros tree and are in fact considered to be berries. Persimmons come in different varieties of which the most common fruits to eat are the Fuyu, Sharon fruit and the Rojo Brillante (Spanish persimmon or kaki fruit).
The colours of the persimmons range from yellow-orange to deep-red orange. The taste can be described as rich and sweet with notes of honey melon and apricot. Persimmons can be used in savory recipes in various ways; raw, cooked or grilled. A grilled persimmon salad brings out the lovely sweet tones of the fruit. It can also be used to make smoothies like this superfood persimmon smoothie.
Which ingredients to use
While Caprese salad is a dish typically served in summer when tomatoes are in season, adding slices of persimmon fruit makes it a lovely autumn salad. As there is no cooking involved in this persimmon recipe you need to consider using only the best quality and freshest ingredients.
- Persimmon fruit: Use the Spanish persimmon or fuyu persimmon in this dish. Make sure the persimmon is soft and ripe. The softer fruits have a delicious sweet taste and pair really well with the juicy tomatoes and soft mozzarella cheese.
- Tomatoes: The key to this recipe is to use ripe and juicy tomatoes. I have used Roma tomatoes in combination with cherry tomatoes which makes this persimmon salad recipe even more playful.
- Mozzarella: It is the soft mozzarella cheese kept in water that we are after, not the grated mozzarella cheese. I have used small mozzarella balls or bocconcini for this Caprese recipe, but you can use a larger mozzarella cheese chunk and cut it into thick slices if you prefer.
- Olive oil: Use a good quality extra virgin olive oil for the best flavour.
- Balsamic reduction: I have used store bought balsamic glaze or reduction, which is generally easy to find in most larger supermarkets. You can also make your own with this balsamic glaze recipe.
- Basil leaves: Fresh basil leaves are used for the most authentic flavour. Either dot them whole over the salad or gently tear the leaves into smaller pieces.
- Salt and pepper: Freshly ground pepper, either black pepper or mixed peppercorns, and a good pinch of flaky seasalt or maldom salt is all this recipe needs.
How to make persimmon Caprese salad
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
This Caprese salad with persimmons is very easy to make. Use the freshest ingredients you can find in order to get the best flavour in just a few simple steps:
- Slice the persimmon: Start by removing the leafy top. Cut the fruit in half and thinly slice each half with a sharp knife. No need to remove the peel.
- Prepare the tomato and mozzarella: Cut the cherry tomatoes in half and slice the Roma tomatoes in wedges or thin slices. You can leave the mozzarella balls whole or cut them in half, which is what I prefer. If you use a larger mozzarella ball, cut into thin slices.
- Assemble the salad: Arrange the persimmon and tomato slices tile-wise on a plate. You can choose either a large serving plate for sharing or prepare a smaller plate per person. Spread the halved cherry tomatoes, mozzarella balls and fresh basil leaves evenly on top. Drizzle with olive oil and balsamic glaze. Season with freshly ground pepper and a sprinkle of flaky sea salt.
How to serve this persimmon salad
This persimmon recipe can be served either as a light lunch, as a side dish or as a starter. When serving as a side dish, rather use half the quantity. Serve as a side dish or starter with pasta, pizza or any other Italian, Mediterranean or Spanish recipes. Serve as a light lunch with some crusty bread, french loaf or this Spanish tomato bread.
As a recipe variation, consider using burrata cheese instead of mozzarella as a twist to this Burrata Caprese salad.
More fall salad recipes to try
- Grilled persimmon salad with feta cheese
- Grilled halloumi salad with sweet potato
- Gorgonzola and pear salad
- Belgian endive salad with apple and ham
- Beet tartare with apple and feta
Persimmon Caprese salad
- 2 ripe persimmon thinly sliced
- 2 Roma tomatoes thinly sliced
- 8 cherry tomatoes halved
- 4 ounces (or 125 grams) fresh mozzarella ball sliced
- 10 fresh basil leaves roughly chopped
- 2 tablespoons olive oil extra virgin
- 2 teaspoons balsamic glaze / reduction to drizzle
- freshly ground black pepper to taste
- maldon sea salt / flaky sea salt to taste
- Alternately tile the persimmon and tomato slices on a large serving plate or 1 plate per person. Arrange the sliced mozzarella balls, the halved cherry tomatoes and fresh basil leaves evenly on top.2 ripe persimmon, 2 Roma tomatoes, 8 cherry tomatoes, 4 ounces (or 125 grams) fresh mozzarella ball, 10 fresh basil leaves
- Finish off with a drizzle of olive oil, balsamic glaze, a pinch of flaky sea salt and freshly ground pepper2 tablespoons olive oil, 2 teaspoons balsamic glaze / reduction, freshly ground black pepper, maldon sea salt / flaky sea salt
- Cut the ingredients: You can opt to either thinly slice the persimmon and tomatoes or cut into wedges. Just make sure the ingredients are all similarly sized.
- Basil: You can use dried basil as a substitute for fresh basil leaves. The taste will vary but it is a great option if you run out of fresh basil leaves.
- Balsamic glaze: Make your own balsamic glaze with this balsamic recipe or use a store bought one, which you can find in most larger supermarkets or Italian shop.