Persimmon-Burrata Salad

Persimmons are my absolute favorite winter fruit, and their honey-like sweetness is the perfect pairing for something salty, like prosciutto, and the creaminess of burrata. This salad is great with or without prosciutto and can be served as a salad or as little toasts for a party. If you want to make them into finger food, like my friend Carina did, grab some skewers/toothpicks and swap out the burrata for mini mozzarella balls!

Fun fact, persimmons were first cultivated in china more than 2000 years ago!! there’s two main varieties:

• Fuyu: has a flatter shape, can be eaten while firm
• Hachiya: acorn-like shape, must be fully ripe and soft (like fully squishy, might burst!) before you can eat otherwise it leaves your mouth with the icky sandpaper-like feel

I used:

• 3 fuyu persimmons
• 4 slices of prosciutto, cut into thirds
• 1 burrata ball
• extra virgin olive oil
• @cabifoods yuzu vinegar (sub for balsamic, also yummy w/o any vinegar!)
• basil (~10-12 small leaves)
• salt
• pepper
• optional: bread if you want to serve as toast, or toothpicks if you want to serve as skewers

To make:

• thinly slice fuyu persimmons and arrange them on a plate, you should get around 5 slices per persimmon
• layer slices of prosciutto in between the slices of persimmon
• break open the burrata ball, tearing into ~10 pieces, and distribute across the plate
• give the basil leaves a little slap and spread across the plate
• finish with extra virgin olive oil, vinegar, salt, and pepper!