Persimmon Carpaccio Salad (Italian Style)

This elegant Persimmon Carpaccio Salad is a simple yet stunning Italian-inspired winter dish. If you love seasonal produce and beautiful plating, this recipe is going to be a favorite. Thinly shaved Fuyu persimmons create a vibrant, sweet base that pairs perfectly with peppery arugula, crisp shaved fennel, toasted walnuts, and salty Parmigiano. It’s light, fresh, and absolutely perfect for holiday gatherings, dinner parties, or as a bright starter to any Italian meal.

In Italy, carpaccio-style dishes are all about showcasing the beauty of the ingredients with minimal dressing—and persimmons shine beautifully prepared this way.

Things to know about this Persimmon Carpaccio Salad (Italian Style)

• Use Fuyu persimmons, not Hachiya—Fuyus are firm and perfect for shaving paper-thin.

• A mandoline gives the most even slices, but a very sharp knife works too.

• This dish is best served immediately after dressing so the persimmons stay crisp.

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Variations

• Honey drizzle: Add a touch of honey if you prefer a sweeter profile.

• With prosciutto: Lay thin prosciutto slices over the persimmons for a sweet–salty bite.

• Citrus version: Add orange zest or a few citrus segments.

• Add burrata: For a creamier dish, serve with small pieces of burrata.

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Storage

This salad is best enjoyed fresh.
If prepping ahead:

• Shave the persimmons up to 2 hours in advance and store covered in the refrigerator.

• Shave fennel and store in ice water for crispness.
  Dress only when ready to serve.

• Looking for More Seasonal Recipes?

  Browse some of my winter favorites:
  👉  Orecchiette with Italian Sausage and broccoli rabe
  👉 Creamy Italian Sausage Risotto
  👉 Braised cabbage wedges with pancetta

  Cozy, comforting, and full of Italian flavor.

Persimmon Carpaccio Salad (Italian Style)

Servings: 4

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

• 3 ripe Fuyu persimmons, peeled and thinly shaved into rounds

• 1 cup arugula

• ½ small fennel bulb, shaved very thin

• 2 tablespoons toasted walnuts, roughly chopped

• ¼ cup shaved Parmigiano-Reggiano

• 1–2 tablespoons extra virgin olive oil

• 1 tablespoon fresh lemon juice or a splash of white balsamic vinegar

• Sea salt, to taste

• Fresh cracked black pepper, to taste

• Fennel fronds, for garnish

• Optional: a sprinkle of pomegranate arils for color

Instructions

1. Lay out the carpaccio: Arrange the thinly shaved persimmon slices in a beautiful overlapping layer on a large round platter.

2. Add the vegetables: Scatter shaved fennel on top. Add a small handful of arugula for freshness and contrast.

3. Dress the salad: Drizzle evenly with extra virgin olive oil and fresh lemon juice or white balsamic.

4. Season: Sprinkle lightly with sea salt and freshly cracked pepper.

5. Finish: Add toasted walnuts, shaved Parmigiano, and fennel fronds. Serve immediately.