I hope the holidays are treating everyone very well! This time of year just seems to get jammed packed for us and all of a sudden we find ourselves in the new year 🙂 I am traveling again over the next few weeks to visit fam although wanted to squeeze in this lovely Persimmon, Fresh Mint + Ricotta Salata Caprese recipe. I just had to share it with you, it honestly is such a great addition to any winter dinner whether your hosting or if it’s just for you during a weeknight.
With just three primary ingredients you have a colorful and tasty salad that incorporates such a lovely winter fruit. I must admit, these orange beauties are fairly new to my world. Growing up on the Big Island of Hawaii, Persimmon was simply not a fruit grown locally or shipped in. After trying it out for the first time maybe about a year ago, the rich, sweet and honeyed flavor won me over. Pairing such a flavor with lightly salted ricotta salata and a touch of fresh mint, really accents the natural richness of the fruit.
It is such a beautiful time of year and this is a beautiful dish to pair with it. Wishing you all a very happy holiday season, if you’re traveling safe travels and we will see you in the New Year!
-2 fresh persimmons
-2 sprigs (or a small handful) fresh mint, diced
-2 handfuls ricotta salata, thinly sliced & crumbled
-2 teaspoons extra virgin olive oil for topping
-freshly cracked pepper to taste
Thinly slice your fresh persimmons, ricotta salata and dice up your fresh mint. Place your persimmon slices onto a plate with your freshly diced mint. Crumble on your ricotta salata (I like to put just a little extra because I am a big ricotta salata fan). Add a bit of freshly cracked pepper and drizzle on your extra virgin olive oil, done and done!
Prep time:10 minutes