Fuyu Persimmon Carpaccio with Burrata

A bright, fall- forward plate built on thinly sliced fufu persimmons topped with creamy burrata, tart pomegranate seeds, toasted pistachios, and a hint of espelette. Simple, sunny, and naturally BEAUTIFUL.

Serving Size

Serves 2-4 as an appetizer or side.

Ingredients

• 2-3 firm fufu persimmons

• 1 ball of burrata ( strained, dried and torn into pieces)

• 1/4 cup pomegranate seeds

• 2 T pistachios, toasted and lightly crushed

• pinch of espelette pepper (or Aleppo, cayenne, chili flakes)

• EVOO

• Flaky sea salt

Mehtod

1. Slice persimmons using a sharp mandoline, cut into thin rounds.

   Arrange the slices slightly overlapping on a large plate or platter.

2. Season the base:

   Drizzle with a little olive oil and sprinkle lightly with flaky salt to bring out the fruit’s natural sweetness.

3. Add the toppings:

   Scatter torn burrata across persimmons, season it, add pomegranate seeds, crushed pistachios.

4. Finish:

   Dust lightly with espelette pepper and more EVOO.

5. Serve immediately:

   Best enjoyed after plating.

Tip: Choose Fuyu, not Hachiya:

Fuyus are sweet and crisp when firm, perfect when slicing thin.

Add-ons: A touch of lemon or orange zest, mint if you want a brighter note.

Use a good quality olive oil: Since the ingredients are simple, the quality shows.

This dish is proof that when the ingredients are perfect, you don’t need much else.