Skewered Persimmon and Herb Bites

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.

Yield: Makes 20 (serving size: 3 skewers)
Recipe from Sunset

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 1%
  • Protein: 0.4g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 3.8g
  • Fiber: 0.2g
  • Sodium: 314mg
  • Cholesterol: 0.0mg


  • 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. 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. 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.
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