Persimmon, Pom and Prosciutto

Flirty fruits | November 6, 2012 | By

This is going to be a very short blog entry for two reasons:

  1.  I just downloaded Gimp photo editing software and spent an hour trying to get some glare off of a pomegranate seed.  I feel strangely fulfilled, yet very tired
  2. Tomorrow is the US election, and I don’t want to be that idiot in your Twitter feed where everything is all deep and meaningful about the future of the World as we know it, and I tweet something that says, “Hey, check out persimmon and prosciutto!”  So my deadline for this post is about ten minutes from now.

Here is a persimmon:

There are two kinds, the Jiro and Hachiya.  Both should be ripe before eating, but the latter should be almost mushy.  Mine was the former.

Our wino friends were having us over for a steak dinner where they were sharing their considerable wine collection the other night.  Bryan (their home chef) called me and said, “You bringing wine here is like bringing sand to a beach, so just bring some cool appetizers and we’re good.”  I had some guilt about this, so had to make sure I brought something especially creative.  These are good problems to have.

One of my favourite appetizers involves fig, arugula, mascarpone cheese, and prosciutto.  Truth be told, it doesn’t involve those things, it actually is those things.  So I thought of that and made this:

Persimmon Prosciutto Bites (Appys for 12)

  • 1 persimmon, hull sliced off, remainder sliced into mini fry-sized slices
  • Soft light cream cheese
  • Greens (whatever is on hand – I’d suggest arugula if avail, but I used spinach)
  • Pomegranate – 3 seeds per app
  • Prosciutto, cut into long strips

Directions:  Slice persimmon.  Slather each “fry” with creamed cheese, topping with pom seeds.

Wrap in large green leaf, then prosciutto.

Results:  Tasty, but kind of tame.  Persimmon is very nice, almost similar to a firm mango.  This appetizer would work well with any sweet, distinctive flavoured fruit as the centrepiece (fig, mango, peach…).  Don’t use too many pomegranate seeds – they contribute a nice juicy pop, but too many pithy seeds can be annoying.  Rating:  1 Yum

Seriously though, thanks to Gimp and my new white plate from the dollar store, I don’t think the people who ate the appy would recognize it based on my hot picture.

Wine Pairing:  A friend at the party, Sandy, who has a highly respectable palate (dead on in blind tastings and likes the finer things in life but not in a snobby way) looked at me meaningfully to give me his opinion, saying only, “It pairs perfectly with this wine.”  Unfortunately for you this stellar wine is no longer available, but you can probably substitute a nice buttery Chardonnay of your choice.  This one was so good that I had to wonder if it had gone bad because it was unlike most other wines I’ve ever tasted.  Find a highly rated Chardonnay substitute at, which is Bryan’s website.


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