Persimmon butter
It’s persimmon season and I love persimmon! I am also lucky that several of my husbands coworker’s grow them and are happy to share. This year I got several bags of them so it was time to figure out something to do with them other than snacking on them.
Persimmon are a good source of Vitamin A and C, as well as manganese and potassium. They have 6 g of fiber per fruit, but are high in sugar like most fruit so keep that in mind.
pile of fresh persimmon
If you’ve never had a persimmon, I think it tastes like a mix between a pear and a peach. Some people like them very ripe and soft which makes them sweeter. Barely ripe they are the consistency of a crisp pear. I happen to like them both ways.
Persimmon start out yellow and as they ripen they become more and more orange.
After some searching I located a few recipes for persimmon butter and persimmon bread. I thought I’d try to mix things up with a persimmon sauce similar to an apple sauce that we could use in yogurt or on toast.
Persimmon Sauce
10 persimmon - the ones I used were still hard, but turning orange
1/2 C lemon juice
1 C water
1 stick of cinnamon
Cut the persimmon into chunks (you can peel if you like, but I left the skin on) and add to a pot with all ingredients
Bring to a boil and then slow boil for about 30 minutes until soft
Remove cinnamon stick and add persimmon to a food processor to blend until desired consistency
This recipe made 2 mid- sized jars of Persimmon Sauce that should be kept in the refrigerator and eaten within 30 days.
boiling persimmon
Want more info on the health benefits of persimmon? https://www.healthline.com/nutrition/persimmon-nutrition-benefits#TOC_TITLE_HDR_2