Fuyu Persimmon with Vietnamese Chili Salt

Courtesy of Chef Louis Singh, Dish a Licious

My mom, being Vietnamese, doesn't really have a sweet tooth. In fact, most times dessert in our house was just fruit, often accompanied by a savory-sweet Vietnamese chili salt. The dish is simple to make, and a terrific example of the salty-sweet-spicy trifecta that pervades Vietnamese cuisine. Try it with crisp Fuyu persimmons, green mangoes, grapes or any slightly acidic fruit. I even enjoy it on watermelon.

Super easy

Fuyu Persimmon with Vietnamese Chili Salt


For 1 Person(s)


  • 1 (or more) red Thai chilies, depending on how hot you like it
  • 2 tablespoons kosher or sea salt
  • 4 tablespoons sugar
  • A few drops of lime juice

Fuyu Persimmon with Vietnamese Chili Salt Directions

  1. Chop the chilies finely (remove ribs and seeds for a less fiery salt).
  2. Put the salt, sugar and chilies into a mortar and pound to combine.
  3. Add the lime juice to moisten the mixture. You can enjoy it immediately, but it’s best after it sits and all the flavors meld, creating a nice, pink-tinted dipping salt.
  4. Slice ripe Fuyus and serve with chili sauce on the side.

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