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Persimmon, Mandarin and Burrata Salad

© 2023 |

© 2023 |

The delicate, sweet persimmon and juicy, tangy mandarins with creamy burrata, pomegranate seeds and fresh mint. All drizzled with olive oil then sprinkled with a generous amount of sumac, cracked PGI Kampot pepper and smoked salt. Wonderful colours and textures combined to create this zestful, flavourful and lively winter salad.
PGI (Protected Geographical Indication) Kampot (a city in southern Cambodia) pepper with a beautiful red colour offers sweet notes of citrus fruit, berries, dates, and honey. The hot taste also has slight flavours of eucalyptus and mint. Freshly ground or crushed, it perfumes your salads, baked goods and roasted vegetables. Kampot peppercorns are considered the finest pepper in the world. They’re named after their region of production.
Sumac, or sumach, comes from the Arabic “summaq,” which means “dark red.” It's made from the berry fruit of the Rhus Coriaria shrub and adds a citrusy tangy lemony flavour to salads and meats. It's tart and sharp, but also contains a hint of sweetness, along with lingering floral notes.

  • 2 Ripe but firm Fuyu persimmon, sliced
  • 2 Seedless Tangor mandarins, peeled and sliced
  • 2 x 100 g Burrata balls, drained
  • 2 tbsp Pomegranate seeds
  • 30 g Raw pistachios, roughly chopped
  • 2 tbsp Extra-virgin olive oil
  • 1 tsp Sumac
  • 1/2 tsp PGI red Kampot peppercorns, cracked
  • 1/3-1/2 tsp Smoked sea salt (or flaky sea salt)
  • Mint leaves
  1. Slice the persimmons into even thin slices. Peel and slice the mandarins. Arrange the fruit slices onto a serving plate.
  2. Place a burrata ball in the middle or two at sides. Alternatively you can tear the burrata into pieces. Scatter the pomegranate seeds and pistachios around the plate. Drizzle the olive oil over and sprinkle with sumac, cracked Kampot pepper and smoked sea salt. Scatter the mint leaves on top. Serve immediately.

© 2023 |

© 2023 |

© 2023 |


DeniseinVA 23/1/23 21:16

Hi Angie! Looks delicious and refreshing, and always love your presentation.

Pattie 23/1/23 22:34

I haven’t had persimmons in ages! This looks so good. I have recently become quite enamored with buratta, so I like this combination.

Brian's Home Blog 23/1/23 23:20

That looks beautiful and it just has to be as good as it tastes!

Cooking Julia 23/1/23 23:49

I've never tried persimmon in a salad, but this looks super delicious!

Tom 24/1/23 00:18

...Angie, you use the such interesting ingredients.

kathyinozarks 24/1/23 01:15

this looks so delicious! back at the woods house we had wild persimmons growing there in the woods.

foodtravelandwine 24/1/23 02:26

You are the Master of beautiful salads!!....I love the combination of flavors....Mediterranean, Asian and Middle East!....Abrazotes, Marcela

J.P. Alexander 24/1/23 03:11

Una ensalada diferente. Te mando un beso.

Citu 24/1/23 03:12

Una ensalada diferente. Te mando un beso uy gracias por la receta.

Lola Martínez 24/1/23 07:54

Me gustan mucho las ensaladas con frutas igual que a ti, son deliciosas y cualquier combinación de ingredientes es un acierto.
Un beso.

Nancy Chan 24/1/23 09:32

I like to eat persimmons. Beautiful salad.

DEZMOND 24/1/23 10:12

I see good from Lidl, they are massive here as well, we have two in my city!

Rainbow Evening 24/1/23 10:45

Burrata is knew for me.... I should try it...

roentare 24/1/23 11:48

Persimmon is a dish to increase liver fire as per traditional Chinese medicine. I love it in winter

Whats Cookin Italian Style Cuisine 24/1/23 12:54

I need to try this is such a refreshing style lunch and I would love this!

David 24/1/23 17:17

Angie, What a beautiful salad! Plus I can eat everything in the recipe...a real plus for me with my medication limitations. Take Care, Big Daddy Dave

Anne in the kitchen 24/1/23 17:58

Another perfectly beautiful salad. I think making this (finding the ingredients) might be above my pay grade.

Frank | Memorie di Angelina 24/1/23 20:26

Looks and sounds delicious, Angie! And as luck would have it, we can get those red Kampot peppercorns here, though they're quite pricey.

Ben | Havocinthekitchen 24/1/23 23:21

I love persimmons - one of my favourite winter fruit! And with burrata and pistachios, this is such an elegant and tasty salad!

Grace 25/1/23 02:18

Otra delicia y originalidad!
Gracias Angie!!
Aquí debo sustituir la burrata por otro queso. Se me ocurre, ricotta o muzzarella.
Es cuestión de probar.
Delicada propuesta.
Un abrazo!!

Anonymous 25/1/23 05:24

what a great salad- looks beautiful, is healthy, and must taste amazing. Love your presentation as usual.. It's Judee from Gluten Free A-Z Blog

Maria Grazia Ferrarazzo Maineri 25/1/23 12:11

I love this salad so much! Healthy and tasty.

Rose world 25/1/23 13:09

Hubby bought fresh persimmons not long ago. I love fresh persimmons but I don't mind those dried persimmons where you get to enjoy during CNY.

2pots2cook 25/1/23 13:27

Mmmmmmmm, buratta and persimmon? Love the idea! :-)

Laura. M 25/1/23 20:51

Originales tus ensaladas. Me gustan. Gracias.
Un abrazo.

My name is Erika. 26/1/23 14:06

I have to go look up burrata. I don’t know what that is. But this dish looks amazing. I’m hungry right now which doesn’t help😀. Hope all is well. Hugs Erika

Eva Taylor 26/1/23 14:11

What a beautiful salad, and made with intriguing ingredients such as kampot peppers. I had to look it up and now I want some.

[Reply] 26/1/23 14:14

This is almost too pretty to eat!

Raymund 26/1/23 21:22

What a nice combination of sweet, savoury and tangy elements, Yum!

Yvonne @ Fiction Books Reviews 27/1/23 06:23

I thought I knew my cheeses, however Burrata is a new one on me, so I had to check it out.

I'm not too sure from the description whether I would be a fan of the taste, so whilst I might buy one just to try it, I would probably substitute it in this dish for a more recognised cheese to me.

The combination of flavours is another winner for me though :)

Happy Retiree's Kitchen 27/1/23 07:03

This looks so fresh, delicious and refreshing. Perfect for Summer

Anonymous 31/1/23 06:22

I love Kampot pepper! I've been using the black Kampot for years and can't go back to regular. Your dish is absolutely stunning -- the colors, textures and flavors are all so alluring. :-) ~Valentina

tigerfish 1/2/23 17:33

Perfect harmony of flavors! Just had burrata sprinkled with regular black pepper in a simple sandwich :p The PGI Kampot pepper you are using must be giving a good exotic touch to the burrata (and salad)!


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