Salt & Wind Travel

Speck-Wrapped Persimmons With Balsamic Honey Glaze Recipe

Here’s the thing: we’re always searching for recipes for entertaining that are low fuss but high impact. And it’s hard to do better than the classics like a prosciutto-wrapped melon. But how do you make the all-time classic appetizer of prosciutto and melon during the colder months?

We make it with ripe Fuyu persimmons and wrap them in a smoky speck, then top it with a sweet-tart balsamic honey glaze, as we did for our latest Friends Who Fete party

Okay, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Speck-Wrapped Persimmons With Balsamic Honey Glaze Recipe

Speck-Wrapped Persimmons With Balsamic Honey Glaze Recipe

A twist on the traditional Italian appetizer of prosciutto and melon, this easy recipe is made by wrapping ripe Fuyu persimmons in smoky speck and topping it with a sweet-tart balsamic honey glaze. Impress your friends on your next reunion with this Speck-Wrapped Persimmons With Balsamic Honey Glaze recipe.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 Servings
Calories 194 kcal


For The Balsamic Glaze:

  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey

For The Prosciutto Bites:

  • 3 ounces speck or prosciutto thinly sliced
  • 6 small ripe Fuyu persimmons


  • Make The Balsamic Glaze: Add the balsamic vinegar and honey to a small saucepan and simmer over medium heat until it is reduced and coats the back of a spoon, about 8 to 10 minutes (it should be the consistency of room temperature honey). Set aside. If too thick, you can loosen it by adding a teaspoon of vinegar and rewarming while stirring with a spoon.
  • Make The Persimmon Bites: Cut each piece of speck or prosciutto in half lengthwise and prepare the persimmons by removing the top, then cutting each persimmon into six wedges. Wrap each persimmon with the speck and repeat until all the persimmon wedges are wrapped. Serve drizzled with the balsamic honey glaze. 
    TIP: FYI, you could definitely use prosciutto or Spanish jamón in this recipe as well. We like to use speck (think of it like a smokier prosciutto, the more intense cousin) because the smokiness adds another note to this super simple appetizer. Our pick of speck is the domestic producers LaQuercia. 



Serving: 1gCalories: 194kcalCarbohydrates: 41gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 6mgSodium: 60mgPotassium: 347mgFiber: 0.01gSugar: 7gVitamin A: 3IUVitamin C: 67mgCalcium: 31mgIron: 3mg
Keyword dairy free, easy appetizer, nut free
Tried this recipe?Mention @saltandwind or tag #swsociety!

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