This Spiced Persimmon Butter recipe is made of whole ingredients and tastes great with plantain chips, cassava chips, apple slices or slathered on your favorite gluten free bread or crackers.
Move over Pumpkin and Apple Butter because I’ve got a Spiced Persimmon Butter that’s going to have you face first into the jar while standing up at the fridge. It’s so good and a little addicting.
Persimmons?!? Never heard of them? You’re not alone. I didn’t know what persimmons were until I moved to California. There are a few types that are popular in grocery stores and farmer’s market during the height of the season.
Fuyu is ripe when they are bright orange and hard. It tastes sweet and crisp like an apple. The flavor is just a little more tropical. The Hachiya is ripe when they are soft and a burnt orange color. The flesh is sweet and looks almost like jelly. If you can find them, they will probably be on the more expensive side. To keep costs down and flavor up, it helps to buy them when they are at the peak of the season. It’s well worth a few extra bucks to try these delicious fruits.
This year my family and I went persimmon picking (check outthis cute picture of my son and I on instagram). We really lucked out because the farm was only open for one weekend this month before they sold out! We picked about 9 pounds of fuyu persimmons so I’ve been making all sorts of delicious recipes to use them up. It’s a long list:
- Persimmon Chair Smoothie (recipe here)
- Coconut Panna Cotta with a Persimmon Puree (recipe here)
- Spicy Persimmon Sparkler (recipe here)
- Sautéed Persimmons with Cranberries and Shallots
If you’re more of a traditional Pumpkin Butter or Apple Butter person, no worries I have recipes for those as well.
Spiced Persimmon Butter
- Slow Cooker
- 1/2 cup Honey
- 6 Fuyu Persimmon roughly chopped
- 1 large Apple chopped
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Cardamom AIP Reintroduction
- Pinch Salt
- Add all the ingredients in a slow cooker.
- Stir to combine and then cover.
- Cook on high for 4 hours.
- Remove the cover and then stir.
- Continue cooking without the cover for another 1-1 1/2 hours on high. You’ll need to watch it carefully after the first hour. There should still be some liquid in the slow cooker. Don’t let all the liquid evaporate otherwise the fruit mixture will burn and taste bitter.
- Once the slow cooker has stopped, use the immersion blender to puree the persimmon mixture. If you don’t have an immersion blender, you can use a regular blender.
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