Persimmon Burrata Salad

Persimmon Burrata Salad

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This dazzling winter salad showcases sliced, fresh persimmons with cranberries, toasted hazelnuts and creamy Italian Burrata. New to persimmons? Their mild, honey-like flavor and vivid orange color makes them a delicious and vibrant addition to salads, desserts and more. Make sure to choose Fuyu persimmons (the smaller, squat variety) that are ripe but not too soft.

Serves 4


  • 2 Fuyu persimmons peeled and cut into thin slices, seeds removed
  • 8 ounces Burrata
  • ½ cup dried cranberries
  • ½ cup roasted and salted pistachios
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon flaky sea salt (like Maldon)


To serve, arrange persimmon slices on a platter or four individual plates.

Top with Burrata, cranberries and pistachios.

Then garnish with olive oil, pepper and flaky sea salt. 

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