Skewered Persimmon And Herb Bites

• 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.
3. *Find in the Asian-foods aisle.
4. Make ahead: Up to 2 hours, chilled airtight.

fish sauce, sugar, rice vinegar, lime juice, red chile flakes, garlic, persimmons, green onion, fresh basil, mint, cilantro

Taken from www.myrecipes.com/recipe/skewered-persimmon-herb-bites (may not work)