Fall is here and persimmons are abundant. Farmer’s markets and grocery stores showcase them in all of their vibrant orangeness.
I am lucky to be able to walk out my front door, go next door and harvest the sweetest organic persimmons from my neighbor’s tree. She doesn’t like persimmons, she just likes having fruit trees. The tree was sagging under the weight of the fruit this year, so I thought it best if I unburdened the poor little tree.
Persimmons are either a love it or hate it fruit. I prefer cooking mine, while my sister actually likes them under ripe! I also like the firm Fuyu persimmon much better than the soft Hachiya variety. The image below is of my neighbor’s Fuyu persimmons.
If you are on the fence about persimmons, this is a great recipe to break you in. The spiced butter is so delicious on toast, on ice cream or topping a baked sweet potato.
Or eaten right off the spoon.
- 2 - 2½ pounds Fuyu persimmons, stem end removed, cut into 8 pieces
- 1 vanilla bean, slit open
- 1 cinnamon stick
- 1 cup turbinado or raw sugar
- 1 cup water
- 3 tablespoons fresh lime or lemon juice
- ½ teaspoon ground ginger
- Place all the ingredients into a slow cooker, stirring to blend the ingredients.
- Set the slow cooker to high and the timer to 4½ hours.
- Remove the cinnamon stick and vanilla bean from the slow cooker.
- In a food processor or strong blender, carefully puree the persimmons and juice.
- Spoon the persimmon butter into 2 pint sized mason jars.
- Place the inside flat lid onto the mason jars, then screw on the ring lightly.
- Let the persimmon butter cool to room temperature.
- Store the jars in the refrigerator once cooled.