Sunday, November 27, 2016

Persimmons Wrapped in Prosciutto

Persimmons are very seasonal, usually only available here in SoCal from mid fall to winter. They're also expensive, so it totally pays to have your own tree. We have an 8-year old semi-dwarf Fuyu Persimmon growing in the herb garden that reliably produces fruit every year and ready for harvest by late November. They are deliciously sweet with a crisp-tender texture that lends itself well to a salad preparation or a pairing with a salty dry-cured ham like prosciutto. So if you have a bunch of persimmons on hand, by all means give this one a try - makes for a no-brainer, deliciously fresh appetizer!

Fresh Fuyu persimmons*
Prosciutto, Serrano or other thinly sliced dry-cured ham

1. Peel the skin off of the persimmons with a sharp paring knife. Remove the stem and core, and cut into wedges (think of cutting it into wedges like you would a tomato).

2. Wrap each wedge with a strip of prosciutto and arrange on a plate. Yup, that's all there is to it! Bon appetit! 

*There are two types of commercially available persimmons: Fuyu (tomato-shaped and can be eaten while firm) and Hachiya (larger and more elongated in shape than Fuyus, they can only be eaten when totally ripe and soft in texture - otherwise they are incredibly astringent).

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