Persimmons, Mozzarella di Bufala, Prosciutto di Parma and Basil
by meike peters
Whenever I spot ripe persimmons at the market, honey sweet and so soft that the skin can barely hold their juicy flesh, you can be sure that I’l buy a box full of them. It’s one of those fruits that, when you catch the right moment of ripeness which is often limited to only one or two days they offer a culinary experience of perfection. All I need is a spoon to scoop out their luscious deliciousness and I’m happy! There are a few fruits which demand such perfect timing for satisfying consumption, avocados for sure, mangos and kiwis too, but if you succeed, it’s a food memory saved for a lifetime. One of the best I ever had was in Paris, I bought two persimmons, so soft that they almost slipped out of my hands as I enjoyed them. Eating them was a mess but tasting them was a pure pleasure!
I felt so lucky when I found persimmons that reached that exact state and I knew I would have to eat them that very day to enjoy them to the fullest. I tore them into large, juice dripping chunks and mixed them on a plate with some soft Mozzarella di Bufala and thin slices of Prosciutto di Parma. I finished off this truly heavenly composition with a few basil leaves and a sweet dressing made of white Balsamico vinegar and maple syrup. It was so perfect that both of us were just speechless and savoured in silence!
Persimmons, Mozzarella di Bufala, Prosciutto di Parma and Basil
For 2 people you need
very ripe and soft persimmons, peeled and torn into chunks, 2
Mozzarella di Bufala, drained and torn into chunks, 125g / 4.5 ounces
thin slices of Prosciutto di Parma or San Daniele, 8
olive oil 2 tablespoons
white Balsamico vinegar 1 tablespoon
maple syrup 1/2 teaspoon plus more to taste
salt and pepper
fresh basil leaves, a small handful
Whisk the olive oil, vinegar, maple syrup and season with salt and pepper to taste.
Arrange the persimmons, mozzarella and prosciutto on 1 or 2 plates and sprinkle with the dressing and basil leaves.
i have the most beautiful persimmons waiting for me on my counter. i checked them this morning and i know they will be perfectly ripe tomorrow. i especially love that white balsamic touch you are throwing into this sexy party. prosciutto and buffalo mozzarella have just now been added to tomorrow’s market list. you are freaking me out and making me angry at the clock moving so slowly, meike (it is 10:51pm here). this will be tomorrow’s lunch. excuse me as i dance…
This is gorgeous and I have a tree full of persimmons in my back yard. Am I right that you made this with hachiya persimmons that have sort of a pointy end and need to be almost overripe before you eat them? I also slice the haciyas and put them in my food dryer.
Thank you Lynn! This combination is divine, we loved it!
Yes, I used the soft pulp of very ripe hachiya persimmons. I’m so jealous, I would love to have a tree full of them, you’re so lucky! I never tried them dried, I have to do that one day. My oven has a food drying function that I never used, it’s time to change that! Have a wonderful day, Meike xx