Preparation time: 25 minutes
Cooking Time: NONE
Makes 24 appetizers
3 medium carrots (cut in 24 sticks)
1 large yellow or red bell pepper (cut in 24 sticks)
2 fuyu persimmon (cut in 24 wedges)
24 prosciutto slices (about 1/4 lb)
1 bundle chives (optional)
Peel the carrots cut both ends, cut 2 pieces about 2 inches long, cut them again in quarters, lengthwise. Wash the pepper, cut the seeds and membrane, cut the pepper in the middle, then cut them again in about 1/2 inch strips.
Wash the persimmons, and cut them in 1/2 inch slices. Cut the slices in pieces about 1 inch wide. Place one pepper and one carrot piece on the persimmon and wrap a slice of prosciutto tightly around them. Then tie a piece of chive around the bundle.
Proceed the same way with the rest arranging them on a serving platter as you go along. Serve or refrigerate up to an hour before serving.