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.

How to Make It

Step 1

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

Step 2

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

Step 3

Nutritional analysis per tablespoon.

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