Persimmon dressing

Squishy when ripe: Persimmon is all rosy good looks outside and tannin-packed bad attitude inside. An all-out attack that coats the taste buds with furry sandpaper. (Photo by Bill Hogan)

1/4 cup mild oil, such as canola
Coarse salt and freshly ground pepper

Wash persimmon and cut away leaves. Scoop pulp into the blender or food processor. Swirl smooth. Measure 6 tablespoons (any extra can be refrigerated or frozen).

Return pulp to the blender. Add vinegar, sage, garlic, mayonnaise and juice. Swirl smooth. With motor running, slowly pour in oil. Season with salt and pepper.

Goes nicely with a salad of butter lettuce, avocado and red onion.

Adapted from that California classic, Sunset magazine.

Leah Eskin is a Tribune special contributor. Contact her at