print recipe Main Meals

Persimmon, Burrata and Pistachio Salad

2 as a side salad Servings

* This salad is equally delicious and healthy with bocconcini or feta cheese instead of burrata!


  • 1 ripe sweet persimmon
  • 1 round burrata cheese*
  • 50g pistachio nuts
  • Seeds from ¼ pomegranate
  • ¼ cup of mint leaves
  • Balsamic glaze to serve


  • 1.Remove persimmon Calyx (stem), rinse well and then thinly slice the fruit from top to bottom (about 3mm thick). Gently lay persimmon rounds onto a serving platter along with the fresh mint leaves.
  • 2.Tear apart the burrata cheese, adding it to the platter.
  • 3.Finish with pistachio nuts and pomegranate seeds and serve with a balsamic reduction.


Tip: To make the balsamic reduction, simply heat balsamic vinegar in a saucepan over medium-low heat until it vinegar has reduced to at least half the original amount.