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makes 8 Servings
24 prosciutto slices
2 persimmons, halved, each half sliced crosswise
Extra-virgin olive oil
Divide prosciutto slices among 8 plates. Arrange persimmon slices decoratively atop prosciutto. Do Ahead: Can be prepared 4 hours ahead. Cover with plastic wrap and chill. Drizzle with olive oil, sprinkle with freshly ground pepper, and serve.
Recipe by Clark Frasier, Mark Gaier
Photos by Charles Schiller
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Persimmon Prosciutto Salad
“Persimmons and a pomegranate vinaigrette give this salad festive color and flavor. I especially love the crunch from the pomegranate seeds and pumpkin seeds,” says Danielle Walker, author of Against All Grain Celebrations.
Walker is the author of the New York Times best-selling cookbook series Against All Grain, and the voice behind one of the most popular grain-free blogs on the internet, againstallgrain.com. After being diagnosed with an autoimmune disease and suffering for many years, Walker healed herself through dietary changes, and she is a testament to how food can nourish and heal our bodies. Walker’s new book, Against All Grain Celebrations, focuses on remaking classic dishes in healthy, flavorful, easy-to-prepare ways that will satisfy everyone at your table. These recipes will help you to easily host guests with various food allergies, as well as a crowd of regular grain-eaters.
This recipe is reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House, LLC. To buy a copy of the book, please click here.
- 4 cups of spring mix
- 8 slices of prosciutto di parma
- 4 finger limes
- 4 fuyu persimmons
- 1/2 cup of roasted pistachios with no shells
- 1 cup of feta cheese
For the dressing:
- 1 cup of olive oil
- 2 teaspoons of dijon or deli style mustard
- 2 teaspoons of honey
- 1/3 cup of chardonnay wine
- 1/2 cup of salad vinegar
- 1 teaspoon of sea salt
- 1 teaspoon of ground pepper
Preparation time : 30 minutes. Serves four guests. Cost per person $4.00 dollars depending on the cost of the ingredients at your local supermarket. You will need a knife, chopping block, a mixing bowl or a bottle shaker for salad dressing, serving spoons and plates.
Start by placing a bed of spring mix in a salad plate, then add rolls of prosciutto di parma, slices of the fuyu persimmon, the pistachios, the crumbled feta cheese and garnish with the citrus caviar from the finger limes. Then proceed to prepare the dressing by combining all ingredients and stirring until getting a good emulsion. Drizzle the dressing on the salad and enjoy with a glass of Chardonnay wine.
This Persimmon Prosciutto salad is flavorful and delicate a true gourmet experience. You can serve before main course for dinner or eat as a light lunch. Persimmons are a very sweet fruit so all the flavor combinations suggested enhances the unique and delicious flavor of this fruit.
Frequently asked questions
Persimmons are unique! A ripe Fuyu persimmon is firm and sweet with a silky texture similar to a cross between a mango and an apple or a mango and a date.
Yes. Persimmon skins are edible and not tough. You can bite right into one! However, if they're badly marked or bruised from shipping, you may want to peel them.
The easiest way is to cut out the stem end with a paring knife, creating a small cone shape. The stem and the small core will come out. Next cut the fruit in half from the stem end through the bottom. Then turn one half cut-side down and slice thin crosswise slices.
So if you're looking for an appetizer with a difference, I think you'll love these Persimmon Prosciutto Cheese Bites!
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- Cut the persimmons into wedges. Each persimmon should provide 8 wedges. Cut the persimmon into quarters and then slice each quarter in half lengthwise.
- Whisk together the olive oil, balsamic vinegar, thyme, salt and pepper in a bowl.
- Dunk the persimmon wedges in the bowl to coat the fruit.
Wrap the persimmons in prosciutto
- Slice each thin slice of prosciutto in half lengthwise.
- Lay the prosciutto out on a cutting board and place the coated persimmon slice on the prosciutto.
- Wrap the prosciutto around the persimmon by rolling it along the cutting board. Place all the wrapped persimmons on a lined baking sheet.
- Preheat the oven to 400 degrees Fahrenheit.
- Bake for 15 minutes or until crispy.
- Allow to cool down before serving.
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- 3 ounces thinly sliced speck or prosciutto
FYI, you could definitely use prosciutto or Spanish jamon in this recipe as well. We like to use speck (think of it like prosciutto's smokier, more intense cousin) because the smokiness adds another note to this super simple appetizer. Our pick of speck is the domestic prodcuers LaQuercia .
You want to use the sweet, non-astringent, apple-shaped Fuyu persimmons here. They're best in this recipe when firm-ripe like an apple.
Before you go.
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Prosciutto Wrapped Persimmons With Jalapeno
Prosciutto-wrapped persimmons with jalapenos are the perfect spicy, salty, and sweet appetizer for your holiday table.
1. Preheat the oven to 400°F. Peel the persimmons and slice each one into eight slices.
2. Cut the jalapeno in half, remove the seeds, and thinly slice, lengthwise, into 16 long strips.
3. Being careful not to tear, slice the prosciutto slices in half lengthwise.
4. Place a slice of persimmon and a slice of jalapeno at one end of a piece of prosciutto and tightly roll to the other end.
5. Place the wrapped persimmons on a parchment-lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the prosciutto is golden and crisp. Allow to cool before serving.
6. Serve warm or at room temperature.
Note: these can be made a day in advance without baking. Keep tightly wrapped or in an airtight container until ready to bake.
A New Take On Autumn: Prosciutto-Wrapped Persimmons
When I first encountered the persimmon fruit some ten years ago, it was completely foreign to me. What was this strange fruit that looked like a brown tomato with a hint of apple? What was this old timey traditional dessert of persimmon pudding or pie that the older generations seemed so familiar with? I just didn’t get it, and preferred to stick to the vegan pumpkin chocolate chip cookies and mashed sweet potatoes. But now, at age 28, living in southern California of all places, I finally get the persimmon mystery.
For growing outside of my 8-unit apartment complex here in sunny Silverlake, right outside my door in fact, is a towering persimmon tree.
It’s late September here, and this stinky tree (some persimmons have been known to smell rancid like the infamous gingko biloba tree mine is one of those) is busting with persimmons. The tree will stay full of these tomato-like bulbous fruits until around December, when the tree goes back to looking gangly, barren and completely unsuspecting.
Until then, it’s time to take advantage. As I’ve learned, persimmons are indeed a fruit to get excited about. They not only come into season for a short time each year, they’re also barely available at any market… so if you have the chance to forage them locally, do so. They are a special treat.
Depending on what type of persimmon you’ve got, your fruit may either be eaten fresh from the branch (the 𠇏uyu” variety) or may need to be cooked to soften its tart flavor (the “Hachiya” variety). I’ve got the former in my complex, so once they are burnt orange colored and hanging low with ripeness, I’ll shake the branches, gather the fruits and have a ball with them.
Either way, whichever persimmons you’ve got this season, here’s one of my fave ways to prepare them. Taking a nod from the more familiar prosciutto-wrapped dates, I’ve done the same with persimmons. They’re cut into wedges, wrapped in prosciutto and roasted until soft and caramelized. Finished off with a simple sauce (tasting like pure sweet autumn), it’s a no-brainer recipe. Enjoy with a glass of dry red wine, or, if you’re like me, any old beer.