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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
Swirl:
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).
Thicken:
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.
Serve:
Goes nicely with a salad of butter lettuce, avocado and red onion.
Provenance:
Adapted from that California classic, Sunset magazine.
Leah Eskin is a Tribune special contributor. Contact her at leahreskin@aol.com
Coarse salt and freshly ground pepper
Swirl:
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).
Thicken:
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.
Serve:
Goes nicely with a salad of butter lettuce, avocado and red onion.
Provenance:
Adapted from that California classic, Sunset magazine.
Leah Eskin is a Tribune special contributor. Contact her at leahreskin@aol.com
