Burrata with Fuyu Persimmons, Pomegranate and Mint

I think burrata is good enough to eat all by itself (maybe a speck of salt). But sometimes you feel like dressing it up. In summer tomatoes are a good choice. But when it’s hard to get good tomatoes, why not try the bold bright colors of persimmon and pomegranate. Simple but spectacular.

Burrata with Fuyu Persimmons, Pomegranate and Mint 

Print This Recipe Total time Yield 4Source I saw this on the Menu at District and just had to make it myselfPublished

serves 4


  • 2 (4 oz) balls of fresh burrata
  • ½ cup pomegranate seeds
  • 2 ripe but still firm fuyu persimmons, peeled and diced into ½” cubes
  • extra-virgin olive oil
  • black pepper, to taste (optional)
  • mint leaves, as garnish


Carefully break the burrata open and spread it out on a serving plate. Top it with the pomegranate seeds and diced persimmons. Drizzle with olive oil and give it a good grind of black pepper if you like. Garnish with mint leaves.