A wonderful fall combination that comes to the rescue when melon season is past. This elegant appetizer gives the native American persimmon a whole new life. Serve it as a first course at a formal fall dinner party or as a light lunch accompanied by rich Roquefort cheese, crusty bread, and red wine.


  • 4 ripe medium-size persimmons, cut lengthwise in half
  • 8 ripe purple figs, cut lengthwise in half
  • 4 oz. thinly sliced prosciutto
  • 4 lemons, cut into wedges


On each of 4 serving plates, arrange 2 persimmon halves and 4 fig halves. Evenly divide the prosciutto and drape over the fruit. Place the wedges of 1 lemon on one side of each plate and serve immediately. Pass the peppermill. 4 appetizer or light luncheon portions

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Submitted 6/13/05.
Source: The Silver Palate Goodtimes Ckbk.
Submitted By: Linda Wilson
Persimmons and Figs with Prosciutto