Have you seen persimmons at your market this winter and wondered what to do with them? Growing up, my parents had a giant persimmon tree in their garden and we would eat them raw, cooked with cinnamon over oatmeal, and baked in breakfast breads.
There are two kinds of common persimmon fruit: heart shaped Hachiya and tomato shaped Fuyu. Hachiya needs to be ripened before eating and Fuyu can be eaten firm or soft. I personally love eating the Fuyu when they are crunchy.
I've found that they make an excellent substitution for summer melon in the cold months. In this recipe, persimmon slices are wrapped in prosciutto and served over fresh ricotta on toasts as crostini. Finish them with a drizzle of honey and flaky salt. This appetizer is simple, yet highlights the delicate flavors of the persimmon. Share a platter of these with your pals at your next gathering.
Photography & Styling: Diana YenRead More