Persimmon Butter

This nectarous spread is perfect on toast, pancakes, or stirred into oatmeal. It’s made using my dad’s all-time favorite fruit, which I grew up calling Sharon Fruit. Fuyu Persimmons or Sharon fruit are bright orange fruits shaped similarly to a tomatoes, but with distinctly saccharine, orange flesh. Like I said, my dad loves persimmons, and he buys them in bulk, so he tends to have an excess of them lying around. Recently, he had a pallet of them that were going to go bad, so I decided to find a way to preserve them and extend their life- and thus my persimmon butter was born! It’s simple and easy with only 3 ingredients, and will lend a sophisticated air to your next brunch or high tea.

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In a small saucepan, heat the persimmon flesh and lemon juice on medium. The lemon juice will prevent the persimmons from burning before they have a chance to release their moisture.

Cook the fruit for about 5 minutes, or until it’s very soft. Using a potato masher, mash all of the fruit.

Using a submersible blender (a regular blender will work too if you don’t have a submersible one), purée the persimmons until they are smooth.

Add the sugar and stir to dissolve.

Cook for another 5-10 minutes, stirring frequently, until the puree has thickened. You should be able to see the bottom of the saucepan when you scrape it without the puree immediately spreading back out over where you had scraped.

Remove from the heat and let cool for 30 minutes, and then decant the butter into a small, air-tight glass jar and store in the refrigerator for up to 3 months or in the freezer for up to a year.