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Jar of Persimmon Applesauce
Persimmon Applesauce
When I got home today I knew I had to do something with the bag of persimmons that wasn’t going to last much longer in the fridge. I started throwing a couple things in a saucepan, and this ultra delicious Persimmon-Apple Sauce was created. It’s perfectly sweet without added sugar and has a hint of spice, vanilla and lemon zest.
Use ripe, soft persimmons and your favorite kind of apple (I used one of my last Honeycrisps). You can eat this as you would regular apple sauce, heated or cold, topped with some non-dairy milk and cinnamon, or as a topping or an oil sub in baking (I’m working on those last two options tomorrow!). Whatever you decide, this is a simple and flavorful recipe should you happen across a bunch of persimmons in your travels – try your local Asian market for better prices than the regular grocery store – or just halve this recipe.
Persimmon-Apple Sauce
3-4 c ripe persimmons, peeled and roughly chopped
1 large apple, chopped
1 cinnamon stick
10 cardamom pods
1 tsp vanilla extract
1/2 tsp fresh lemon zest
Put the persimmons, apple, cinnamon stick and cardamom pods in a large saucepan over low heat. Cover, checking and stirring occasionally, until very soft and broken down, about 45-60 minutes. Remove from heat and extract all those cardamom pods (count ‘em!) and your cinnamon stick, then stir in the vanilla extract and lemon zest. Cool, then puree in a food processor or blender until desired smoothness. Makes about 3 1/2 cups.
This looks eat-it-from-the-jar divine! Beautiful work as always.
It has a beautiful colour! I’ve always eaten persimmons raw, I never thought of cooking and baking with it.
SO enticing!
love persimmons! this looks fab!
This sounds delicious! I wonder how persimmon apple butter would be…
So pretty…and sounds great!
your persimmon-apple sauce sounds gloriously good! i loooooove vanilla & lemon zest – yum! dan & i visited our local asian grocery store this weekend & i saw some persimmons there, now i’m kicking myself for not picking a bunch of them up. i think i need to make another trip so i can make your persimmon-apple sauce. yay!
This sounds scrumptious. Im sorry to say ive never tried a persimmon before.
Persimmon-Apple Sauce! Looks delightful!
AK, We’re going to a holiday potluck and I’ll add this to our contribution. It’s not a vegan gathering and always fun to share plant based treats, this will compliment our other dishes. Roasted Brussels sprouts, vegan mac and cheese and persimmon-apple sauce!
Love,
Keith
This definitely looks good!
Ok, I’m very VERY picky with persimmon recipes, because 99% of the time, I just prefer to eat them plain out of hand… and yet this one is calling out to me! I might have to (gasp!) cook with a persimmon!
I adore persimmons and this looks so amazing!
I adore your recipes and your veggie blog is a wonderful read. Care to join a veggie food-fight hosted by me and shesimmers.com and submit a fennel recipe? More details: http://www.bouchonfor2.com/beet-n-squash-you/
Persimmons are a favorite around here– my kids love them, too. Can you use fuyu persimmons, or did you use the hachiya ones? I’m kind of scared of the hachiyas because I’m afraid I won’t use them ripe enough. But we get the fuyus at our farmer’s market every week! Love your blog!
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Honestly, I’m not sure which persimmons they were but I’m gonna venture Fuyu. At any rate they were VERY ripe and needed to be used, stat. I think any ripe persimmon is going to work well for the recipe.
[...] first option, Persimmon-Apple Sauce, I got from Swell Vegan. I adapted the recipe a tiny bit, but it’s super delicious and requires NO extra sweeteners [...]
there are two types of persimmons, which one is better? I made this recipe with the Hachiya type. (squishy) The persimmons sort of leave my mouth dry and funny. But the flavors were good.
I believe I made this recipe with Fuyu persimmons (though I can’t be sure as they weren’t labeled that specifically). Sorry your persimmons made your mouth feel weird, but I’m glad you liked the flavors in this recipe!