Persimmons Butter

Howdy Everyone,

My boss gave me a ton and I mean a ton of persimmons from his tree and I wasn’t sure what to do with it all.  I made a cheesecake last week and with some of the leftovers I thought I would make Persimmons Butter.  If you never had persimmons it’s a fruit that kind of looks like an old fashion pin cushion.  It’s a sweet fruit that reminds me of an apple with a hint of cinnamon in it.

Persimmons Butter
The Persimmons Butter is creamy, smooth and has a little bit of a spice taste to it. I used cardamom and nutmeg to give it extra flavor. It tastes just amazing on crackers or topping on pork or chicken. It’s a nice substitute to traditional apple butter.
Persimmons Butter
To make it I added persimmons, vanilla extract, lemon juice, honey, seasonings and water to a pot and slow cooked it for about an hour. I took my immersion blender and processed it till it was super creamy. I love that I used natural ingredients to make this butter and it will be sure to please your taste-buds.
Persimmons Butter

Persimmons Butter
Nutrition Information
  • Serves: 3 cups
  • Serving size: 2 tbsp.
Prep time: 
Total time: 
A creamy, natural fruit butter made with persimmons and seasoned with cardamom and nutmeg. Goes great on crackers and pork.
  • 1 lb. persimmons, sliced, peeled and seeded
  • ¼ cup honey
  • 1 cup water
  • ¼ cup lemon juice
  • ½ tsp. cardamom, ground
  • ½ tsp. nutmeg
  • 2 tsp. vanilla extract
  1. In a large pot, add all of your ingredients, mix well. Set the burner to medium, low heat. Cook uncovered for about an hour or until the persimmons are fork tender. Let cool.
  2. With an immersion blender, process until smooth. Alternately you can process in a blender.
  3. Pour butter into sterilized mason jar and refrigerate until ready to use.
Calories per 2 tbsp: 37, Fat: 0, Cholesterol: 0, Sodium: .05, Potassium: 61, Carbs: 10, Fiber: 1.3, Sugar: 7, Protein: .02

Persimmons Butter
You can find persimmons at your local grocery store and I even noticed that Trader Joe’s carries it too. This makes for a wonderful appetizer to serve for Thanksgiving. What’s nice is it can be made a head of time.

So try something new and try a persimmon.

Have a great day!




  1. That looks so good! I think you can also use the persimmons in an upside down cake in place of pineapple.

  2. chrisscheuer says:

    What a fun, delicious treat you’ve made Jennifer. I just started seeing persimmons at the market, now I know what to do with them.

  3. Do you know how long this will keep?

  4. Persimmons have long been a favorite fruit, but I’ve never thought of making butter out of them. I envy you having someone to give you persimmons. In our grocery stores they are always very expensive. 🙁 This recipe is a great way to kick off the all-too-short persimmon season.

  5. lindascharff says:

    1 pound of prepared persimmons = how many cups?

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