Skip to main content
Epicurious

Prosciutto with Persimmon, Pomegranate, and Arugula

By Clark Frasier and Mark Gaier

4.8

(25)

Image may contain Plant Food Pork Produce Ham Vegetable and Arugula
Prosciutto with Persimmon, Pomegranate, and ArugulaAntonis Achilleos

Recipe information

  • Yield

    Makes 8 servings

Ingredients

16 thin slices prosciutto (about 8 ounces)
½ cup fresh pomegranate seeds
1 large Fuyu persimmon, peeled, pitted, cut into ¼' thick slices
4 ounces baby arugula
½ cup pistachios, toasted
Extra-virgin olive oil
Pomegranate vinegar*
*Available at some supermarkets and at specialty foods stores.

Preparation

  1. Arrange 2 prosciutto slices on each plate. Sprinkle pomegranate seeds over. Arrange persimmon next to prosciutto. Mound arugula atop prosciutto. Scatter pistachios over. Sprinkle with pepper; drizzle with oil and vinegar.

TagsProsciuttoHamMeatPersimmonFruitPomegranateStarterDinnerGluten FreeDairy FreeEasyQuickEpicurious

See Related Recipes and Cooking Tips

Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.