Marinated Persimmon and Prosciutto Ham

 

Ingredients (good for 3-4 servings)

3 big persimmon

5–70g sliced raw ham

2 tablespoon olive oil

1 teaspoon lemon juice

Salt and pepper to taste

Pink peppercorn and mint leaves if available

How to make:

Peel the persimmon and cut it into bite-sized pieces.

Cut the prosciutto into strips perpendicular to the grain.

Mix all the ingredients and chill in the refrigerator for 1-2 hours.

Sprinkle with pink peppercorns and mint leaves, and you're done!

Tips | Points:

Because the uncured ham is salty, adjust the amount of salt.

Background of this recipe

Fruit and dry-cured ham go well together, but this time I used unripe persimmon to get the sweet, salty, and crunchy all in one bite.