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.