Skewered Persimmon and Herb Bites Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Elaine Johnson
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
Ingredients
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
Instructions
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.
*Find in the Asian-foods aisle.
Make ahead: Up to 2 hours, chilled airtight.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment