Prosciutto Wrapped Persimmons with a Kick

This morning I work up at 4:30am and jumped out of bed, not only because it was Saturday which means its basket day, but also the idea that I was getting something new to experiment on. I was going to have some fun with these wonderful new thing called persimmons that I had never heard of. Persimmons are not something I know anything about (shocker I know, I really am a newbie about some things. I’m just trying to make it in the big, NOT SO BAD produce world…haha! I like to joke about it now, but what I really am is a reformed extremely picky eater. Who is only learning about certain foods now because I was so closed minded about them before. I am a changed woman 🙂

The recipe gods were working in my favor today because this just came together (thankfully I knew a few ingredients already went well together), and lets be honest HOW CAN YOU GO WRONG WITH PROSCIUTTO!? You can’t! So, if you want the right amount of sweet with a tad bit of kick. Try this out.

Sometimes, I can’t even believe how something so simple can taste so delicious….it amazes me, yet for so long my mind was closed off to an idea because I was stuck in the false perception….Nice to know, perception’s can be broken and we can learn to grow.

Prosciutto Wrapped Persimmons with a Kick

Prep Time:

Cook Time:

Prosciutto Wrapped Persimmons with a Kick


  • 2 Persimmons (I used Fuyu)
  • 1 Jalapeno (Sliced)
  • 16 Pieces Prosciutto
  • 8 Rosemary Sprigs cut in half
  • 1 Tbsp. Coconut Oil (melted)
  • You will need parchment paper and toothpicks


  1. Preheat Oven to 350 Degrees
  2. Wash, skin and cut persimmons into eighths
  3. Take 1 piece of prosciutto, fold it in half the long way. Wrap it around the wedge of persimmon, before making the last wrap. Add a slice of jalapeno and the rosemary sprig.
  4. Stick a toothpick through the end and all the way through the persimmon.
  5. After doing this to all of the persimmons, lightly brush them with coconut oil.
  6. Place parchment paper on a cookie sheet and back persimmons until prosciutto is sizzling and golden brown. About 10-20 minutes.
  7. *If you don't like jalapenos you don't need to add them.



  1. wow! Great appetizer. I did not use jalapenos

  2. Rhonda Branstetter

    Thank you for publishing this, I have been on the internet this morning trying to find how to use persimmons without adding sugar, and I came up empty handed. I am finding things in my baskets that I have never tried before and persimmons is one of them. I hope I like your recipe, I do have fun trying new things.

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