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Skewered Persimmon and Herb Bites





Yields
Makes 20 (serving size: 3 skewers)



Total Time
35 mins

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.

su-Skewered Persimmon and Herb Bites




Photo: Annabelle Breakey; Styling: Emma Star Jensen

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 16Calories from Fat 1
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 314mg14%
Total Carbohydrate 3.8g2%

Dietary Fiber 0.2g1%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.