I have decided that Fall produce is probably my favorite! I just love Butternut Squash, Spaghetti Squash, Pomegranates, and Persimmons. It always makes me happy to find all my favorites, fresh and on sale during the Fall. If you haven’t enjoyed a persimmon before, you are missing out! Fuyu persimmons (pictured above) are pretty common to find growing in people’s backyards where I live. I’m lucky enough to have a few friends that have trees to feed my addiction. Fuyu persimmons have a mild honey-like taste, and are best enjoyed very ripe. This Persimmon Butter captures the unique flavor of the fruit for a delicious, sweet spread with hints of cinnamon.
2 pounds Fuyu Persimmons
6 Medjool Dates
1 Cinnamon Stick (about 2 inches long)
1 teaspoon Lemon Juice
1/2 teaspoon Vanilla
3 cups Water
Wash and peel the persimmons. Cut into eighths and place in a pot.
Remove pits from dates and chop. Add to the pot with the persimmons.
Add the cinnamon stick, lemon juice, vanilla, and water. Bring to a boil.
Let boil gently for an hour, stirring several times.
Remove the cinnamon stick and use an immersion blender to blend until smooth.
Enjoy your fresh persimmon butter over some coconut flour pancakes, my pumpkin spice muffins, or even as a savory sauce over chicken!