Prosciutto Persimmons Recipe

This Prosciutto Persimmons Recipe is a sweet and salty recipe, which includes ripe Fuyu persimmons and thinly sliced prosciutto. It’s an elegant appetizer, ready in about 15 minutes.

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Prosciutto Persimmons Recipe Ingredients

• 2 ripe Fuyu persimmons
• Kosher salt and freshly ground pepper
• 8 thin slices prosciutto (about 2 1/2 ounces), cut in half crosswise
• 16 small fresh basil leaves
• 1 1/2 ounces aged provolone, cut into 16 small pieces
• Extra-virgin olive oil, for drizzling
• White balsamic vinegar, for drizzling

How To Make Prosciutto Persimmons Recipe

1. Prepare the fruit: Trim the stem end of the persimmons, then slice each fruit into 8 equal wedges. Season the wedges lightly with salt and pepper.
2. Assemble the bundles: Lay out a piece of prosciutto on a flat surface. Place a persimmon wedge, a fresh basil leaf, and a small piece of provolone cheese on one end of the prosciutto.
3. Roll and finish: Roll the prosciutto tightly around the filling. Repeat with the remaining ingredients.
4. Serve: Arrange the rolls on a serving platter. Drizzle with extra-virgin olive oil and white balsamic vinegar, and finish with a final dusting of freshly ground pepper.

Recipe Tips

• Fuyu vs. Hachiya: You must use Fuyu persimmons for this recipe. Fuyu are squat, tomato-shaped, and can be eaten while firm and crisp. Hachiya persimmons are acorn-shaped and are astringent (chalky) unless completely soft and mushy, which would be impossible to wrap.
• Do I peel the persimmon? No. The skin of a Fuyu persimmon is thin, edible, and nutrient-rich, similar to an apple skin. Just give them a good wash before slicing.
• Cheese alternatives: If you can’t find aged provolone, a shaving of Manchego, Parmesan, or even a smear of goat cheese works beautifully. You need a sharp or salty cheese to cut through the sweetness of the fruit.
• White Balsamic vs. Regular: White balsamic is preferred here because it provides the acidity without staining the beautiful orange fruit and pink prosciutto dark brown. If you only have dark balsamic, use a glaze and drizzle sparingly.
• Serving temperature: These are best served at room temperature. If the persimmons are too cold, you miss out on their subtle honey-like flavor.

What To Serve With Prosciutto Persimmons Recipe

This appetizer fits perfectly on a holiday grazing table or charcuterie board.

• Toasted baguette slices or crostini
• Roasted almonds or walnuts
• A glass of Champagne or Prosecco
• Olives and marinated artichokes

How To Store Prosciutto Persimmons Recipe

• Refrigerate: These are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. After that, the prosciutto may become slimy from the moisture in the fruit.
• Freeze: Do not freeze this dish. The texture of the persimmon and the cured meat will be ruined upon thawing.
• Make Ahead: You can slice the cheese and persimmons a few hours in advance, but wait to wrap them in prosciutto until just before serving to keep everything fresh.

Prosciutto Persimmons Recipe Nutrition Facts

• Calories: 65
• Total Fat: 3g
• Saturated Fat: 1.5g
• Cholesterol: 10mg
• Sodium: 250mg
• Total Carbohydrates: 6g
• Dietary Fiber: 1g
• Sugar: 4g
• Protein: 4g

Nutrition information is estimated per roll/piece.

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