RECIPE: Easy PersiMons Burrata Salad / by Jenn Chan

PersiMons Burrata Salad

I’m writing my first ever recipe, and I’m so happy I’m starting with this one since it’s SUPER easy, refreshing and delicious! I worked with the PersiMons - limited edition, exceptional, now-in-season and ready-to-eat persimmons. If you haven’t had a persimmon before, they’re firm, seedless, and has a peach/mango flavour. They are from the heart of the Ribena Del Xuquer Valley, naturally ripen and are in season from November to January. You can easily eat the PersiMon on it’s own like an apple (without the core), but here’s a simple recipe for something different!


Easy PersiMons Burrata Salad

Prep Time: 10 minutes
Servings: 2

Ingredients

PersiMons ingredients

  • 2 PersiMons

  • 1 Burrata

  • 1/4 cup Macadamia nuts (or any nut of your choice)

  • 1 TBSP hemp hearts

  • handful of basil leaves

  • Extra Virgin Olive Oil

  • Balsamic Vinegar


Instructions

  1. Wash and gather all your ingredients

  2. Pulse or roughly chop your Macadamia nuts

  3. Thinly slice PersiMons

  4. Time to assemble! Place burrata in the center

  5. Roll up or place PersiMons all around the burrata

  6. Sprinkle chopped Macadamia nuts all over salad

  7. Roughly rip basil leaves and place all throughout salad

  8. Drizzle extra virgin olive oil overtop salad

  9. Drizzle balsamic vinegar all over

  10. Sprinkle hemp hearts all over

  11. Enjoy!

PersiMon Burrata Salad
PersiMon Burrata Salad
PersiMon Burrata Salad
PersiMon Burrata Salad
PersiMon Burrata Salad
PersiMon Burrata Salad

I’d love to see your creations with PersiMons! Please feel free to tag me!