© 2023 | http://angiesrecipes.blogspot.com
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© 2023 | http://angiesrecipes.blogspot.com
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.
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- Slice the persimmons into even thin slices. Peel and slice the mandarins. Arrange the fruit slices onto a serving plate.
- 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 | http://angiesrecipes.blogspot.com
© 2023 | http://angiesrecipes.blogspot.com
© 2023 | http://angiesrecipes.blogspot.com
Hi Angie! Looks delicious and refreshing, and always love your presentation.
ReplyDeleteI haven’t had persimmons in ages! This looks so good. I have recently become quite enamored with buratta, so I like this combination.
ReplyDeleteThat looks beautiful and it just has to be as good as it tastes!
ReplyDeleteI've never tried persimmon in a salad, but this looks super delicious!
ReplyDelete...Angie, you use the such interesting ingredients.
ReplyDeletethis looks so delicious! back at the woods house we had wild persimmons growing there in the woods.
ReplyDeleteYou are the Master of beautiful salads!!....I love the combination of flavors....Mediterranean, Asian and Middle East!....Abrazotes, Marcela
ReplyDeleteUna ensalada diferente. Te mando un beso.
ReplyDeleteUna ensalada diferente. Te mando un beso uy gracias por la receta. https://enamoradadelasletras.blogspot.com/
ReplyDeleteYummy
ReplyDeleteMe gustan mucho las ensaladas con frutas igual que a ti, son deliciosas y cualquier combinación de ingredientes es un acierto.
ReplyDeleteUn beso.
I like to eat persimmons. Beautiful salad.
ReplyDeleteI see good from Lidl, they are massive here as well, we have two in my city!
ReplyDeleteBurrata is knew for me.... I should try it...
ReplyDeletePersimmon is a dish to increase liver fire as per traditional Chinese medicine. I love it in winter
ReplyDeleteI need to try this is such a refreshing style lunch and I would love this!
ReplyDeleteAngie, 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
ReplyDeleteAnother perfectly beautiful salad. I think making this (finding the ingredients) might be above my pay grade.
ReplyDeleteGORGEOUS!
ReplyDeleteLooks refreshing.
ReplyDeleteLooks and sounds delicious, Angie! And as luck would have it, we can get those red Kampot peppercorns here, though they're quite pricey.
ReplyDeleteI love persimmons - one of my favourite winter fruit! And with burrata and pistachios, this is such an elegant and tasty salad!
ReplyDeleteOtra delicia y originalidad!
ReplyDeleteGracias Angie!!
Aquí debo sustituir la burrata por otro queso. Se me ocurre, ricotta o muzzarella.
Es cuestión de probar.
Delicada propuesta.
Un abrazo!!
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
ReplyDeleteI love this salad so much! Healthy and tasty.
ReplyDeleteHubby 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.
ReplyDeleteMmmmmmmm, buratta and persimmon? Love the idea! :-)
ReplyDeleteOriginales tus ensaladas. Me gustan. Gracias.
ReplyDeleteUn abrazo.
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
ReplyDeleteWhat a beautiful salad, and made with intriguing ingredients such as kampot peppers. I had to look it up and now I want some.
ReplyDeleteThis is almost too pretty to eat!
ReplyDeleteWhat a nice combination of sweet, savoury and tangy elements, Yum!
ReplyDeleteI thought I knew my cheeses, however Burrata is a new one on me, so I had to check it out.
ReplyDeleteI'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 :)
This looks so fresh, delicious and refreshing. Perfect for Summer
ReplyDeleteI 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
ReplyDeletePerfect 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)!
ReplyDelete