Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Elaine Johnson
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Emma Star Jensen

Recipe Summary

total:
35 mins
Yield:
Makes 20 (serving size: 3 skewers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

16 calories; calories from fat 1%; protein 0.4g; fat 0.1g; carbohydrates 3.8g; fiber 0.2g; sodium 314mg.
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