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
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 89%
  • Protein: 0.1g
  • Fat: 6.4g
  • Saturated fat: 0.8g
  • Carbohydrate: 2.2g
  • Fiber: 0.0g
  • Sodium: 13mg
  • Cholesterol: 1.4mg

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. 1. In a food processor or blender, whirl persimmon pulp, vinegar, sage, garlic, mayonnaise, and juice until smooth and blended.
  2. 2. With motor running, pour in oil. Add salt and pepper to taste.
  3. Nutritional analysis per tablespoon.
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