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.
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
How to Make It
In a food processor or blender, whirl persimmon pulp, vinegar, sage, garlic, mayonnaise, and juice until smooth and blended.
With motor running, pour in oil. Add salt and pepper to taste.