Persimmons over Creamy Burrata

This dish highlights one of my favorite winter fruits. Persimmons are a great option when peaches or tomatoes are not in season. They are also high in vitamin A and C. The season runs from October to January. There are two types of persimmons, Fuyu and Hachiya. Fuyu are round and can be eaten raw, while Hachiya must be cooked or eaten when they are extremely ripe. This recipe calls for hachiya that are so ripe they are bursting at the skin. Their sweet and supple texture pair nicely with creamy burrata and roasted pistachios.

1 cup pistachios, lightly chopped

1 extremely ripe hachiya persimmon

1/2 burrata ball

good quality olive oil

salt and pepper

1. Preheat oven to 350˚F and roast pistachios whole until lightly toasted, around 7-10 minus.

2. Remove from oven and allow too cool.

3. Remove top and skin from persimmon, similar to peeling an apple. Cut into large chunks.

4. Take half of the burrata ball and spread out on a place. Drizzle with olive oil and season with salt and fresh cracked pepper.

5. Add the persimmon chunks and drizzle with more olive oil. Sprinkle with salt and fresh cracked pepper.

6. Top with roasted pistachios.