Persimon is season now. Yesterday my mother-in-law brings a lot of fresh persimmon. I cooked caprese salad with persimon instead totmato and it was delicious.

This may be good appertizer for fall party.
Persimmon Caprese Salad
  • 2 Persimmon
  • ¼ lb fresh mozzarella, ¼-inch thick slices
  • 10 leaves fresh basil
  • Extra-virgin olive oil & salt , for drizzling
  • black pepper
  1. Layer alternating slices of persimmons and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.