Q1: What is the difference between a Fuyu persimmon and a Hachiya persimmon?

This is the most important question for this recipe! Fuyu persimmons are squat and tomato-shaped. They are non-astringent, which means they are sweet and delicious and can be eaten while they are still firm and crisp, like an apple. Hachiya persimmons are longer and acorn-shaped. They are very astringent and must be completely soft, ripe, and almost jelly-like before they are palatable. You must use the Fuyu variety for this recipe.

Q2: Can I make these ahead of time for a party?

Yes, absolutely! You can assemble the entire platter of rolled bites several hours in advance. Just be sure to cover it tightly and keep it in the refrigerator. Add the final drizzle of oil and vinegar right before you serve for the best, glossy presentation.

Q3: Can I use a different kind of fruit?

Of course! This classic, sweet-and-salty combination is wonderfully versatile. This recipe would also be fantastic with wedges of a ripe fig, a slice of a sweet cantaloupe or honeydew melon, or even a crisp pear slice.

Q4: Can I make this with a different kind of cheese?

Yes! A salty, nutty, hard cheese is the perfect choice. You could substitute the provolone with a beautiful, thin shard of a good Parmigiano-Reggiano, a Pecorino Romano, or even a Spanish Manchego.

Q5: What can I use if I can't find white balsamic vinegar?

If you can't find white balsamic, a simple drizzle of a high-quality regular balsamic glaze would also be delicious. You can also simply use a final, generous squeeze of fresh lemon juice.

Prosciutto-Wrapped Persimmons (A Perfect Fall Appetizer!)

Prosciutto-Wrapped Persimmons (An Easy 15-Minute Appetizer!)

A simple, elegant, and no-cook appetizer featuring slices of ripe Fuyu persimmon wrapped in salty prosciutto along with a fresh basil leaf and a piece of aged provolone cheese. This quick and easy dish perfectly balances sweet, savory, and fresh flavors, and is finished with a simple drizzle of extra-virgin olive oil and white balsamic vinegar.

Author: Grace

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

Instructions

Trim the stem end from the persimmons, then slice each one into 8 wedges. Season the wedges with salt and pepper.
Lay out one half-slice of prosciutto. Top it with a persimmon wedge, a basil leaf, and a piece of provolone cheese.
Roll up the prosciutto to enclose the other ingredients.
Repeat the process with the remaining ingredients to create 16 rolls.
Arrange the prosciutto-wrapped persimmons on a platter. Drizzle with olive oil and vinegar, and season with more pepper before serving.

Notes

This is an extremely fast, no-cook appetizer that is perfect for a holiday party or as an elegant starter.
The recipe relies on the quality of its simple ingredients, so use ripe but firm Fuyu persimmons for the best result.
The balance of the sweet persimmon, salty prosciutto and provolone, and fresh basil is key to this dish.

Find it online: https://www.eatswithsoul.com/prosciutto-wrapped-persimmons/