Easy Persimmon Apple Butter

Share on pinterest
Share on facebook
Share on google
Share on twitter
Share on stumbleupon

Refined Sugar Free - Dairy Free

I swear I do this every time. I see fad foods on Instagram, and I say to myself that I’m not going to hop on board with it and then I’m out at the market or the grocery store and BAM, I bump into whatever it is and I’m like okkkk, fine!

I’m ok with this one since I don’t think I’ve ever actually had a persimmon before, so it’s popularity has given me the perfect opportunity to try them out. 

I also took the opportunity to do a little background check and see what nutritional benefits these little gems had to offer and found and it turns out they are jam packed! A good source of dietary fibre, antioxidants, catechins which have been found to have anti-infective, anti-inflammatory properties. They are a good source of vitamin C and valuable B Complex vitamins, minerals like potassium, and manganese. I found them to be sweet and it actually reminded me of apple.

So my reason for making them into apple butter was pretty simple, I had just made a fresh loaf of my Blender Tahini Banana Bread and I wanted to top it with something other than peanut butter. I had persimmons, I had apples, it seemed like a no brainer and a good way to experience persimmons my first go around. I mean it’s apple butter right?

I wish I could just send you over a care package of the smells that were coming out of my kitchen while I stirred this mixture with anticipation. Cinnamon, cloves and the sweet smell from the fruit and apple juice, there is just something about that combination, it just smells of warmth and comfort. 

I could barely wait to try it, and I mean the fresh baked bread was right there and I was still eating spoonfuls of it!

This Persimmon Apple Butter is amazing served right away nice and warm and even better the next day after the flavours have had even more time to settle. Breads, muffins, cardboard…you’re going to enjoy it, I have no doubt.

The cardboard was sarcasm, just to clarify – not an accompaniment suggestion 😉 


2 Persimmons Peeled, Cored & Chopped

2 Apples (I used Gala) Peeled, Cored & Chopped

1/4 Cup Organic Unsweetened Apple Juice

1/4 Organic Maple Syrup

1 Tsp Cinnamon

1/4 Tsp Ground Cloves

1 Tbsp Apple Cider Vinegar

1/4 Tsp Salt


Add all ingredients to a medium sauce pan and cook on medium heat until persimmons and apples are tender and fully cooked (30 mins approx), stirring often

Transfer to blender being careful not to over blend, you still want a thicker spreadable consistency

Serve right away warm or cold!

Like this recipe? Share with your friends!

Share on pinterest
Share on facebook
Share on google
Share on twitter
Share on print


Leave a Reply

Close Menu