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Roasted Persimmon Butter

Roasted persimmons make a lovely, naturally sweet fruit butter.

  • Total Time: 1 hour 20 mins
  • Yield: 1 1/2 cups 1x


Units Scale
  • 2 pounds persimmons (about 6-7)
  • 1/2 cup fresh orange juice
  • 1 tablespoon melted coconut oil or butter
  • Juice of 1 lemon


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Prepare persimmons by peeling, coring, and slicing into wedges. Toss the wedges with the melted coconut oil or butter. Squeeze fresh lemon juice over the top. Arrange in a single layer on the lined baking sheet. Roast for 45-60 minutes, or until golden and tender.
  3. Let cool slightly. Place in a blender with the fresh orange juice. Blend until smooth. If the butter is too thick, add a little more orange juice or water. It should be the consistency of thick yogurt or similar to pumpkin puree.
  4. Transfer to an airtight jar and store in refrigerator.
  5. Serve on top of Buckwheat Teff Scones with a dollop of sweetened crème fraîche.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Category: condiment, sauce