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Total Time
35 Mins
Yield
Makes 20 (serving size: 3 skewers)
Photo: Annabelle Breakey; Styling: Emma Star Jensen

How to Make It

Step 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

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

*Find in the Asian-foods aisle.

Step 4

Make ahead: Up to 2 hours, chilled airtight.

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