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

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.


Author: Jamie S

I'm married and am very blessed to be the mother of a gorgeous little 2 year old named Mac. I live in good ol' North Dakota! I love to do many things. Laugh, love, write and cook. Mostly, I like to enjoy life to the fullest. That's probably why I love cooking so much. There is no right or wrong way of doing it. My day job keeps me very busy but its also extremely rewarding. I work for a company called Pride Inc. We serve individuals with developmental disabilities. So most of the people on my caseload are like my family. For me, I learned from my grandma that cooking brought people together. I associated it with happiness, love and togetherness and who doesn't want those things in life! So I've always tried to continue that in my own life with my own family. Nothing brings people together like a good meal. And a few good laughs!

2 thoughts on “Prosciutto Wrapped Persimmons with a Kick”

  1. 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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