Everyone knows about the amazing combination of prosciutto and melon. But what about during the fall and winter, when melons are (understandably) non-existent in the markets? Or if you CAN find melons, they’re pale, rock-hard and inedible? Here is your cold-weather, holiday solution for that famous Italian dish that prefers summertime: just substitute persimmons for the melons.
Persimmons are almost exactly the same color and texture as ripe cantaloupe. And the flavor profile is remarkably similar. In fact, I may actually PREFER the combination of prosciutto and persimmon! This dish has the same salty/sweet flavor profile that is so unique and distinct. And oh my goodness, the reactions you’ll get when you serve this dish to a crowd. It’s the perfect appetizer for any holiday function. Or just a ridiculously delicious snack when you’re feeling extra-fancy.
Be sure to use the tomato-shaped Fuyu persimmons instead of the longer Hachiya ones. Hachiya have a completely different texture. And try a slice before wrapping the prosciutto around them. If the skin is tough, simply use a paring knife or a potato peeler to remove the skin. Smaller persimmons will have tender enough skin so that this step isn’t necessary, but the smaller ones are more prevalent early in the growing season.
- 1 ripe Fuyu persimmon
- 8 slices of thinly sliced, high-quality Prosciutto (Don't skimp! There are only 2 ingredients and they both need to be amazing for this dish to taste fantastic.)
- Optional: ridiculously high-quality balsamic vinegar, the kind that costs more than gold and is more syrup than liquid.
- Remove the green leaves from the persimmon with a paring knife. Slice into 18 slices and remove any seeds (Larger fruit will have black seeds in the middle.).
- Cut the prosciutto slices in half lengthwise.
- Wrap 1/2 slice of prosciutto around 1 slice of persimmon. Arrange on a platter or long serving dish.
- If using balsamic, add 2-3 drops per slice.