Persimmon Dressing

Notes: For pulp, cut stem from 1 rinsed soft-ripe Hachiya persimmon (about 1/2 lb.). Whirl fruit in a blender or food processor until smooth. Makes about 3/4 cup pulp; chill extra pulp airtight up to 2 days, or freeze.

This recipe goes with Avocado, Citrus, Jicama, and Persimmon Salad

Yield: Makes 3/4 cup; 6 servings

Ingredients

• 6  tablespoons  Hachiya persimmon pulp (see notes)
• 1  tablespoon  rice vinegar
• 1  teaspoon  minced fresh sage leaves
• 1/2  teaspoon  minced garlic
• 2  tablespoons  mayonnaise
• 2  tablespoons  citrus juice
• 1/4  cup  avocado or salad oil
• Salt and pepper

Preparation

1. In a food processor or blender, whirl persimmon pulp, vinegar, sage, garlic, mayonnaise, and juice until smooth and blended.

2. With motor running, pour in oil. Add salt and pepper to taste.

Nutritional analysis per tablespoon.

Nutritional Information

Calories:

65 (89% from fat)

Protein:

0.1g

Fat:

6.4g (sat 0.8)

Carbohydrate:

2.2g

Fiber:

0.0g

Sodium:

13mg

Cholesterol:

1.4mg