these are really interesting and fun. i used a toothpick to put them together and there was a lively discussion about the ingredients. most folks couldn't figure out that they were persimmons. the basil flavor really dominated even though i only used half a leaf as they were so large. i couldn't pick up the cilantro flavor much so next time i'll put more than 1 leaf on each. really enjoyed this and great for a party.
Skewered Persimmon and Herb Bites
Photo: Annabelle Breakey; Styling: Emma Star Jensen
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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. 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.
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