Skewered Persimmon and Herb Bites
Photo: Annabelle Breakey; Styling: Emma Star Jensen
The combination of persimmons with Southeast Asian herbs and dunk sauce comes as a surprise in these quick appetizers, and it's totally addictive. You'll need 20 short (3 1/2 in.) bamboo skewers; cut bigger ones if you can't find this size.
How to Make It
Step 1
1
Combine fish sauce, sugar, vinegar, lime juice, chile flakes, and garlic in a small bowl. Add persimmons and let sit 15 minutes, stirring occasionally. Discard marinade.
Step 2
2
Split onion lengthwise. Cut into 2-in. lengths, then separate layers. For each skewer, spear a basil leaf followed by a persimmon wedge, onion piece, mint leaf, and cilantro leaf.
Step 3
3
*Find in the Asian-foods aisle.
Step 4
4
Make ahead: Up to 2 hours, chilled airtight.
Ingredients
3 tablespoons Thai or Vietnamese fish sauce*
2 teaspoons sugar
1 1/2 tablespoons unseasoned rice vinegar*
1 1/2 tablespoons lime juice
1/4 to 1/2 tsp. red chile flakes
1 garlic clove, minced
2 firm-ripe medium Fuyu persimmons, each cored and cut into 10 wedges
1 green onion, ends trimmed
20 medium fresh basil leaves
20 large mint leaves
20 large cilantro leaves
Directions
Step 1
1
Combine fish sauce, sugar, vinegar, lime juice, chile flakes, and garlic in a small bowl. Add persimmons and let sit 15 minutes, stirring occasionally. Discard marinade.
Step 2
2
Split onion lengthwise. Cut into 2-in. lengths, then separate layers. For each skewer, spear a basil leaf followed by a persimmon wedge, onion piece, mint leaf, and cilantro leaf.
Step 3
3
*Find in the Asian-foods aisle.
Step 4
4
Make ahead: Up to 2 hours, chilled airtight.
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