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
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
Wash and gather all your ingredients
Pulse or roughly chop your Macadamia nuts
Thinly slice PersiMons
Time to assemble! Place burrata in the center
Roll up or place PersiMons all around the burrata
Sprinkle chopped Macadamia nuts all over salad
Roughly rip basil leaves and place all throughout salad
Drizzle extra virgin olive oil overtop salad
Drizzle balsamic vinegar all over
Sprinkle hemp hearts all over
Enjoy!
I’d love to see your creations with PersiMons! Please feel free to tag me!