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Persimmon Dressing

Yield Makes 3/4 cup; 6 servings
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.

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

Nutrition Information

  • calories 65
  • caloriesfromfat 89 %
  • protein 0.1 g
  • fat 6.4 g
  • satfat 0.8 g
  • carbohydrate 2.2 g
  • fiber 0.0 g
  • sodium 13 mg
  • cholesterol 1.4 mg

How to Make It

  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.

  3. Nutritional analysis per tablespoon.