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Persimmon Carpaccio with Parmesan and Pomegranate

© 2021 |

© 2021 |

Persimmon Carpaccio is easy and simple to make, yet it makes a special and beautiful appetizer for any dinner party. I have paired it with juicy, sweet and tangy pomegranate seeds and golden brown earthy pine nuts for the extra aroma and flavour, but feel free to use walnuts or hazelnuts. Parmesan can be substituted with Feta, or Burrata. You can also drizzle some fig-infused balsamic vinegar over for a richer, more complex sweetness. I didn't peel tomato-shaped fuyu persimmons as the skin is edible, but you might want to peel them if using heart-shaped hachiya persimmons.
Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain high amount of vitamin C and dietary fiber, making them a weight-loss friendly food. Besides that, persimmons also contain flavonoid antioxidants which are thought to boost heart health.

  • 1/2 Pomegranate seeds
  • 30 g Pine nuts, toasted
  • 2 Ripe yet firm persimmon (I used fuyu)
  • 1/2 tbsp Lemon juice
  • 1/2 tbsp Freshly squeezed orange juice
  • 30-50 g Parmigiano-Reggiano
  • Fresh lemon-thyme or mint leaves
  • Sea salt
  • Freshly milled black pepper
  1. Cut and deseed a pomegranate. You need about 70 grams of pomegranate seeds. Store the rest in the fridge for other recipes (for example this one, this one or this one). Place the pine nuts in a dry skillet over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the pine nuts are fragrant and golden brown, about 3 minutes.
  2. Wash and dry the persimmons. Cut them into even thin slices and arrange them in two plates. Combine lemon and orange juice and drizzle over the persimmons. Sprinkle the pomegranate seeds and toasted pine nuts over. Top with lemon thyme and season with salt and pepper.

© 2021 |

© 2021 |


Christine 1/11/21 01:12

This looks exotic and delicious!

Rose world 1/11/21 02:48

Such a beautiful appetizer. Real persimmon fruit, always one of my favourite growing up. Usually get to enjoy during Chinese New Year.

Gustyanita Pratiwi 1/11/21 03:06

wow....the slice of your persimmons dish are very's look great! I like persimmon too...and want have their tree someday ^^

yummy and simple recipe Angie...
thank's for share

Tom 1/11/21 04:37 sure is colorful.

Graciela Bacino 1/11/21 06:39

Fineness ay the table!
Thanks you very much dear Angie!
Good week!

Nancy Chan 1/11/21 08:21

Looks delicious. I love fresh persimmons.

babYpose 1/11/21 08:37

Wow with pine nuts surely good. Look delicous and nutritious. Happy November Angie.

Mae Travels 1/11/21 12:34

That's a beautiful plate of fruit. We don't get reliable persimmons here, so I've never been in the habit of using them, and recently, pine nuts also became a problem because there's one species that's dangerous to eat but sometimes is sold anyway. So I guess that's not a dish for me!

best... mae at

DEZMOND 1/11/21 13:17

I've never had me a persimmon and I don't think we even have it here, but I did have it mention a number of times in my books.

[Reply] 1/11/21 13:19

So simple yet so elegant!

Julie 1/11/21 14:11

colourful and inviting pics.. I would love to have this, Angie :)

Fran @ G'day Souffle 1/11/21 14:58

Nice Halloween colors- although I'm not sure you celebrate that in your part of the world? I use a mandoline slicer to cut my persimmons thinly. I love your quote- that's my kind of diet: pumpkin pie and carrot cake!

Stefania 1/11/21 15:09

Il piatto si presenta molto bene, colorato e alquanto invitante.

Kitchen Riffs 1/11/21 16:20

What an interesting and creative dish! LOVE it! Really good stuff -- thanks.

The Velvet Runway 1/11/21 17:05

This looks so delicious as well as beautiful! It would make a great appetiser for a dinner party!
Julia x

Hena Tayeb 1/11/21 17:51

Looks so pretty. Must be delicious.

kathyinozarks 1/11/21 18:49

This looks delicious-thank you

foodtravelandwine 1/11/21 20:01

The combination of colors and flavors is fantastic!!....I love sweet, sour, and salty taste at the same time!.....Abrazotes, Marcela

delphine 1/11/21 20:37

Quelle belle assiette c'est appétissant

speedy70 1/11/21 21:35

Un fine pasto perfetto!!!!

Brian 1/11/21 21:40

That is a very happy plate and I know it's got to be good!

Pedro 1/11/21 22:01

Healthy and light, as well as a great combination.
Happy next week

Liz That Skinny Chick Can Bake 2/11/21 00:43

So beautiful, Angie!!! Persimmon pudding is popular around here for Thanksgiving and I know I'd love this appetizer, too!

J.P. Alexander 2/11/21 02:54

Gracias por la receta se ve muy rica. Te mando un beso

Jeff the Chef 2/11/21 04:35

You never fail to come up with the most interesting dishes! I love persimmons, and really can't get enough of them!

Pattie @ Olla-Podrida 2/11/21 05:15

I haven’t had persimmons in more than a decade, but I remember enjoying them a good bit. This is quite colorful and delicious looking. I’m going to search them out and give this a try.

Lovely 2/11/21 07:49

Looks so delish! I need to try this!

yonosoymillenium 2/11/21 08:49

que receta mas interesante, me encanta el queso, siempre que paso por aqui me llevo una nueva idea, es estupendo, feliz semana guapa.

Yvonne @ Fiction Books Reviews 2/11/21 11:01

This looks and sounds amazing, with those great flavour combinations.

I must admit that I have never come across persimmon in the shops, although apparently they are very popular here in the UK, so I am obviously just completely out of touch!

I understand they are also related to sharon fruit, which I have tried, but I must say they are an acquired taste.

Definitely a recipe to try - thanks for sharing :)

Veronica Lee 2/11/21 17:16

What a beautiful appetizer! I am sure it tastes as great as it looks!

Pam 2/11/21 17:42

What a beauty! Tasty too.

Lola Martínez 2/11/21 17:54

Los productos de otoño son una debilidad para mi, me gustan todos, el caqui por supuesto, es uno de mis preferidos. Lo has presentado maravillosamente en ese carpaccio.

Sakuranko 2/11/21 19:05

This recipe is so fresh and tasty darling

David 2/11/21 20:32

Angie, Your recipes are very inventive as well as adventurous! We've never used persimmons or pomegranate seeds in any way or fashion. Looks quite tasty though... Take Care, Big Daddy Dave

Mijú 3/11/21 16:15

Pero que muy bueno :-)))))))

Raymund 3/11/21 22:25

Wow look at all those colours!

savorthebest 3/11/21 22:26

It looks delicious, I love persimmon

The Yum List 4/11/21 10:58

Persimmon is an under utilized fruit.

Ben | Havocinthekitchen 4/11/21 18:48

Persimmons and pomegranate are one of my favourite combinations. This Carpaccio looks stunning, and it's definitely delicious, too!

bread&salt 4/11/21 21:10

Persimmon season just begining here and this recipe looks amazing. I haven't tried this combination before. Looks great. Presentation is beautiful Dear Angie!

Lowcarb team member 7/11/21 00:22

What a colourful plate this is.

All the best Jan

The Yum List 7/11/21 11:26

Absolutely want this for my lunch.

My name is Erika. 7/11/21 14:01

I need to update my list too. You didn't show up on my reading list. Going to go do that after I comment. This looks good. I really need to get a pomegranate. The red seeds add not only taste (I would believe) but add a beautiful pop of color to this dish too.

mjskit 8/11/21 17:26

YAY! It's persimmon season and what a fabulous way to enjoy them. As tasty as it is beautiful I'm sure.

Marissa 8/11/21 21:07

I'm so glad you posted this salad, Angie! We got persimmons in our farm share and this is exactly what I'm going to do with them!

Choclette 10/11/21 10:38

Fig infused balsamic vinegar? Oh wow! This sounds delicious and a lovely way to use persimmons.

Anca 10/11/21 16:33

It looks so fresh and delicious. I haven't used persimmon before in a savoury dish, but I would like to make a (vegan) version of this one because it sounds yum!

EASYFOODSMITH 16/11/21 08:29

That's a lovely one! I could have this one everyday I guess.


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