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!
Ingredients:
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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