Persimmon Butter Spread, Stovetop Recipe

When I was younger, I hated persimmons because they always left my teeth and mouth feeling grossly dry.

Then I grew up.

Just kidding. I discovered two things—there are two types of persimmons (hachiya and fuyu), and the type I was eating (hachiya) absolutely had to be eaten when it was fully ripe or else it’d leave your mouth feeling icky.

Enter FUYU persimmons—my new favorite!

These persimmons are shaped like donut peaches (or, like, smushed apples) and you can just dive right into like an apple and they won’t leave your mouth feeling weird. They taste best when ripe, though, as expected.

So what if you have a bunch of unripe persimmons and/or you cannot/don’t want to eat the persimmons straight up but then you don’t want to waste them because wastefulness is despicable and there are so many people who have NO food and here you are considering tossing this fruit that you kinda sorta aren’t in the mood for…

Make persimmon butter.

Fruit butter is a thing, yes. Apple butter, fig butter. It isn’t like jam. But it isn’t not jammy, either…

Basically. There’s no actual butter involved. The point is to make a smooth spreadable paste of your fruit so as to preserve it a bit longer. And here’s my recipe for making a persimmon butter spread, perfect for ricotta toast (Sqirl LA, anyone?).

Ingredients

  • 2-3 Fuyu persimmons

  • 1 cup water

  • pinch of cinnamon

  • pinch of ground nutmeg

  • 1-2 tsp honey, optional

Recipe

  1. Peel the persimmons and chop them up into 1 inch “cubes.”

  2. Pour the cup of water in a small, deep saucepan. Add the persimmon, cinnamon, and nutmeg, and optional sweetener.

  3. Bring it to a boil and then drop the heat down low to a gentle simmer. Cover and let simmer for 15-20min, or until the persimmon has softened substantially. If you can easily mush it with a fork, then you’re ready to go.

  4. Pour the reduction into the cup of a hand blender, and blend until smooth! Alternatively, you can use a regular blender.

  5. Spread over [ricotta] toast and enjoy!

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