4 sweet persimmons, each with calyx removed, peeled and sliced into 8 wedges
24 thin - medium slices of Italian or Spanish prosciutto
Juice of 1 lime
Wrap each wedge of persimmon with a slice of prosciutto.
Squeeze desired amount of lime juice over the top and then a sprinkle of cracked pepper.
ABOUT AUSTRALIAN PERSIMMONS:
One person impatiently anticipating the harvest of the yellowy-orange orbs is Poh Ling Yeow, persimmon-lover, presenter of ABC TV’s Poh Lends a Hand, best-selling author and MasterChef allstar.
“Despite the fact that persimmons have been grown here for decades, many Aussies are yet to try this exotic fruit, so this season I’m challenging everyone to be adventurous and give them a go. Persimmons truly are the perfect addition to your autumn eating agenda offering an almost indescribable subtle, sweet flavour and fantastic textures to boot,” she said.
Along with their flavour credentials, persimmons have double the dietary fibre of apples, are high in anti-oxidants and are an excellent source of Vitamin C and beta carotene.