Rocket & Prosciutto-Wrapped Persimmon Salad

I like to think I’m a bit adventuresome when it comes to trying different food and living in Asia for 11 years certainly has presented some interesting things to eat. However, I’ve never tried a persimmon until now. I am happy to report that this refreshing fruit is sweet and tastes like a cross between a mango and a rock melon. Persimmons can be eaten fresh, dried or cooked. When eaten fresh the peel is usually removed and the fruit is often cut into quarters or eaten whole like an apple. The flesh ranges from firm to mushy and the texture is unique. The flesh is very sweet and when firm possesses an apple-like crunch. Persimmons are a good source of dietary fiber, vitamin C and anti-oxidants.

Serves 4
recipe from Australian Good Taste magazine

8 slices prosciutto
2 persimmons, peeled and cut into 8 wedges
80g (2 cups) baby rocket leaves
1/3 cup fresh basil leaves, torn
50g toasted pine nuts
2 tablespoons white balsamic vinegar

Slice prosciutto in half lengthways. Wrap 1 slice around 1 wedge of persimmon. Repeat with remaining prosciutto and persimmon. Divide rocket, basil and persimmon among plates. Sprinkle with pine nuts. Drizzle over vinegar and serve immediately.

The Culinary Chase’s Note: This salad is bursting with flavors! I added a bit of extra virgin olive oil to the salad. Choose persimmons that are firm and free from bruises. The fruit varies in color from yellow to deep orange, depending on ripeness. Store in a cool, dry place out of direct sunlight for up to 5 days. Simply beautiful!