I feel like a lot of people look at persimmons and go, “what the heck do I do with that?” Or you’ve tasted one and thought wtf why does my mouth feel furry?? I did that.
Something important you should know about persimmons: there are two common breeds, Fuyu and Hachiya. Fuyu persimmons are more squat-shaped with a flat bottom, and Hachiya persimmons are larger and more elongated with a pointed bottom. You eat Fuyus while they are firm and crunchy, and you eat Hachiyas when they’re super ripe and mushy (almost jelly like on the inside). If you try a Hachiya before it is ripe, prepare to pucker up, because it is NOT yummy (due to the high astringency).
For this recipe, you can use either type. For Fuyus, pick the ones that are bright orange, and still pretty firm with a little bit of squish. For Hachiyas, pick the ones that are super soft (it’s okay if there are some black marks on the skin).
Use this Persimmon Butter any way you would normally use pumpkin butter! It’s delicious spread on toast, pancakes, a slice of eggnog loaf 😉 etc.
- 3 large persimmons, peeled (3 cups diced)
- 2 tbsp coconut or maple sugar
- ⅓ c honey
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ c water
- Put all of the ingredients into a pot over medium heat. Bring to a low simmer and cover. Let cook for about an hour, stirring ever 20 minutes or so.
- Once the persimmons have broken down and the liquid has thickened, remove from heat and let cool for a few minutes.
- Use an immersion blender to blend until smooth, or pour the warm mixture into a food processor/blender (don't fill it more than halfway!) hold a kitchen towel over the lid in case there's any spillage, and puree until smooth!
- Store in a jar in the fridge.