ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Skewered Persimmon and Herb Bites

Photo: Annabelle Breakey; Styling: Emma Star Jensen

Total time 35 mins
Yield Makes 20 (serving size: 3 skewers)
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.

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

Nutrition Information

  • calories 16
  • caloriesfromfat 1 %
  • protein 0.4 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 3.8 g
  • fiber 0.2 g
  • sodium 314 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  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.

  3. *Find in the Asian-foods aisle.

  4. Make ahead: Up to 2 hours, chilled airtight.