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Prosciutto-Wrapped Persimmons


Prosciutto is wrapped around persimmon wedges and roasted until the meat crisps and the fruit turns tender and sweet.

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Rate this recipe 4.7/5 (9 Votes)


  • 2 tablespoons extra-virgin olive oil
  • 3 fuyu or hachiya persimmons, each one peeled and cut into eighths
  • 24 small rosemary sprigs
  • 24 very thin slices of prosciutto (about 1/2 pound)


Servings 8
Cooking time 45mins
Adapted from


Step 1

Preheat the oven to 375° and line a baking sheet with parchment paper.

On a work surface, fold each slice of prosciutto in half lengthwise to form a thin strip. Place a persimmon wedge at one end of each strip and roll it up in the prosciutto. Using a toothpick, poke a hole in the wrapped persimmon and slip in a sprig of rosemary. Place the wrapped wedges on the baking sheet and brush them lightly with olive oil.

Roast for about 20 minutes, until the prosciutto-wrapped persimmons are lightly browned and sizzling. Serve warm or at room temperature.

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