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Sweet Persimmon Burrata Salad with Honey

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A stunning 10-minute salad featuring sweet Fuyu persimmons, creamy burrata, and a drizzle of honey. Perfect for fall gatherings, this simple yet elegant dish balances sweet fruit, rich cheese, and flaky salt for an unforgettable bite.

Ingredients

Scale
  • 2 Fuyu persimmons, firm-ripe
  • 8 ounces burrata cheese
  • 2 tablespoons high-quality honey (such as orange blossom or wildflower)
  • 1 tablespoon extra-virgin olive oil
  • Flaky sea salt, to taste (such as Maldon)
  • Freshly cracked black pepper, to taste
  • Optional: Fresh basil or mint leaves for garnish
  • Optional: 2 tablespoons toasted pistachios or walnuts

Instructions

  1. Rinse the persimmons under cool water and pat dry. Using a sharp knife, cut off the small green stem and flat base. Stand each persimmon upright and slice into rounds about ¼ inch thick (4-5 slices per persimmon). Arrange slices on a serving platter in a single layer, slightly overlapping if desired.
  2. Remove burrata from packaging and drain briefly on a paper towel. Place the whole ball in the center of the persimmon slices, or tear into 3-4 large pieces and distribute around the platter.
  3. If honey is thick, warm the jar in a bowl of hot water for 2-3 minutes. Drizzle honey over persimmons and burrata in a back-and-forth motion for even coverage (about 1½ tablespoons).
  4. Drizzle olive oil over everything in the same pattern, using about 1 tablespoon.
  5. Sprinkle flaky sea salt generously over the entire platter (about ¼ teaspoon, scattered from a height). Add 3-4 grinds of fresh black pepper.
  6. If using, tuck fresh basil or mint leaves around the platter and scatter toasted nuts over the top.
  7. Serve immediately, within 30 minutes of assembling. Set platter on the table with small plates and forks for self-serving.

Notes

Choose Fuyu persimmons (squat, tomato-shaped) not Hachiya (acorn-shaped, astringent when firm). Let burrata come to room temperature for 15-20 minutes before serving for best texture. Don’t oversweeten—taste a persimmon slice first and adjust honey amount. Flaky salt is essential for balance. Slice persimmons ¼-inch thick; thinner slices fall apart. For entertaining, slice persimmons up to 1 hour ahead and arrange on platter covered with plastic wrap; add burrata, honey, and salt just before serving. Leftovers don’t store well once assembled; store components separately.

Nutrition

Keywords: persimmon salad, burrata salad, fall salad, easy salad, 10-minute recipe, gluten-free, vegetarian, holiday appetizer

Find it online: https://ariaappetite.com/sweet-persimmon-burrata-salad-with-honey-best-easy-recipe/