Estimated reading time: 3 minutes
You love your Tomato Mozzarella Salad in the summer time and you are looking for a real alternative to that in the winter month?! This is the perfect recipe for you! Today I created a special version of Caprese for you, a Persimmon Caprese!
A Persimmon? What is it?
Persimmon, same like the tomato is not commonly considered to be a berry, but guess what!? both are! Persimmons have this beautifully delicate flavor that almost has a cantaloupe quality to it, both in color and sweetness. In my opinion you can also get hints of honey or squash. And this works perfectly with the sharpness of the garlic and basil in the pesto and of course the chili. But if you don’t like spicy food, of course you don’t need to use the chili. I like it nowadays in my foods, as the chili is commonly known to burn more fat, is good for weight loss and fights infections. Find more informations about the benefits of chili here.
What are the benefits of my Persimmon Caprese?
Persimmons are a good source of vitamins A and C as well as manganese, which helps the blood to clot. They contain antioxidants, which help reduce the risk of cancer and stroke.
Yes, this can happen, you definitely should exchange the Persimmon with a Tamarillo, also known as tree tomato. Also a cantaloup melon could be a good option for you!
Replace the Mozzarella cheese with smoked tofu. I found the combination interesting.
Persimmon Caprese Salad
- 1 cooking knife sharp
- 1 cutting board
- 1 blender
- 1 mixing bowl
- 1 clove garlic
- 50 g basil fresh
- 1 pinch salt
- 10 g Almonds without skin
- 100 ml olive oil
- 1 tbsp parmesan cheese
- 1 pcs Persimmon
- 2 slices baguette bread whole wheat
- 1 pcs chili
- 1 pcs mozzarella
- 5 g almonds without skin roasted
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1 tsp honey
- 1 pinch salt
- Wash the basil, remove the leaves from the stem, keep some small leaves as garnish and transfer the rest to the blender. Add the garlic, salt, parmesan cheese, almonds and olive oil. Blend everything finely, store the pesto in a jar in the chiller.
- Mix olive oil, white vinegar, honey and salt and spread half of it on a plate.
- Slice the Persimmon in thin slices and arrange them on the plate with the dressing. Top with the remaining dressing.Pull the mozzarella cheese on top and garnish everything with two tablespoons of basil pesto, the remaining basil leaves, roasted almonds and chili slices. Grill the baguette bread slices and serve it together with the Persimmon Caprese.