Prosciutto and melon is one of the greatest hits in Italian appetizers, and with good reason. In two simple ingredients you get a masterful array of sensual contrasts: Earthy and fruity, salty and sweet, tough and tender. We've gone on to wrap plenty of other fruits in prosciutto; figs are a winning choice, for example. But when we wrapped crisp fuyu persimmons in prosciutto, the combination was less than stellar. The meat overpowered the delicately cinnamony sweetness of the fruit. I just love the sweet coppa at Lucca, so I thought I'd give that a whirl. What an improvement! The coppa has a fine crust of spices around the edges that played very nicely with the persimmons.
In his zeal preparing the salad for the party, DPaul diced up all the persimmons I had set out, intending a few of them to be cut into wedges for the appie. He recovered it by intertwining the coppa with dice of persimmons on a skewer. It's not just a clever save; it worked out to be an improvement on presentation and eatability. Then again, I'll eat almost anything at the end of a pick.
Garrett at Vanilla Garlic wants you to know your persimmons.
Susan at Food Blogga breaks down fuyu vs. hachiya persimmons, and offers up a variety of recipes.
Harold McGee gets under the skin of persimmons to discover how pH affects color in a two-tone persimmon pudding.
Cured Meats instructs on making your own coppa, in case you can't find it premade.