Prosciutto-Wrapped Persimmons
Persimmons are typically reddish-orange in color. Two varieties are commonly sold in the U.S.: roundfuyu, which can be eaten right away, and heart-shapedhachiya, which require ripening or cooking (when underripe, they are extremely astringent). Jason Traviwraps prosciuttoaround persimmon wedges and roasts them until the meat crisps and the fruit turns tender and sweet.Tasty Snacks
February 2010
