Persimmon Dressing

recipe

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.

Yield:

Makes 3/4 cup; 6 servings

Recipe from

Sunset

Nutritional 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

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.

Fran Jenkins, Valley Center, California,

Sunset

September 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note