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.
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
How to Make It
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.
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.