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
Sunset SEPTEMBER 1998
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.
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