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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.

 

Thankful: Persimmons (1113)




Annabelle Breakey
 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
Step 1
1

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

Step 2
2

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

Step 3
3

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories65
% Daily Value *
Total Fat 6.4g9%

Saturated Fat 0.8g4%
Cholesterol 1.4mg1%
Sodium 13mg1%
Total Carbohydrate 2.2g1%

Dietary Fiber 0.0g0%
Protein 0.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.