Skewered Persimmon and Herb Bites

Skewered Persimmon and Herb Bites Recipe

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.


Makes 20 (serving size: 3 skewers)
Total time: 35 Minutes

Recipe from


Recipe Time

Total: 35 Minutes

Nutritional 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


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


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.

*Find in the Asian-foods aisle.

Make ahead: Up to 2 hours, chilled airtight.

Elaine Johnson,


November 2013