Photo Nov 25, 4 33 51 PMPhoto Nov 25, 4 04 53 PM

I had my first taste of persimmons about a month ago. To me they have always just been a bright colored fruit for centerpieces. I should have done my research. I bit into an unripe persimmon and instantly was like, “is this a joke?” I think this is a trick fruit. It was so chalky and my mouth felt like I had bit into a handful of Advil. Never again. Of course I was determined to make this beautiful fruit delicious too, so I tried this little recipe from A Cozy Kitchen and fell in love.

2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 lemon
Salt
Pepper
2 persimmons (1 pound)
1/2 fennel bulb
Small handful Italian parsley
5 slices prosciutto

1. In a small bowl, whisk together the olive oil, red wine vinegar and juice from 1/2 lemon. Season with a dash of salt and pepper. Set aside.

2. Using a mandolin (or a very sharp knife), cut the persimmons into 1/4-inch thick slices. Next, shave the fennel bulb so they’re nearly paper thin but not quite. Roughly mince the Italian parsley; set aside.

3. To a medium bowl, add the persimmons and a teaspoon or two (you can eyeball this measurement) of the dressing. Rub the persimmons with the dressing so they’re evenly coated. Arrange the persimmons on a plate in a circular pattern, overlapping them. To make the persimmon “cones,” slice a slit in the persimmons, starting from the center and cutting outward. Take the two cut-ends and overlap them, creating a cone-like shape. Atop the fanned out persimmons, arrange the persimmon cones in a circle. I am not a details person, so this was a little out of my comfort zone. Precision is definitely not my thing, but I did my best to arrange the perfectly ripe persimmons artistically.

4. To the same medium bowl, toss together the shaved fennel, Italian parsley and remaining dressing. Give it a taste and adjust the salt and pepper according to taste. Transfer the shaved fennel to the center of the persimmon “cones.” Place the shaved lardo (or prosciutto, if using) on top of the fanned out persimmons.

Enjoy!

Photo Nov 25, 4 34 10 PM

ps. there is something about walking out of a grocery store with mostly all greens/fruit, with the tall fennel coming out of the top of my Daylight bag that puts a little extra pep in my step

Photo Nov 22, 2 48 58 PM

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