Persimmon Curd is a luscious, buttery spread bursting with notes of ripe persimmon, honey, and cinnamon. Make a batch in under 20 minutes and enjoy on scones, cakes, and more. It's guaranteed to elevate any sweet treat!
Persimmon curd is our favorite seasonal breakfast and dessert spread. While we love the brightness of lemon curd, persimmon curd has a warm cinnamon and honey flavor that we can't get enough of. We love to make a big batch then enjoy with breakfasts and sweet treats throughout the week. Plus, it makes a lovely homemade gift!
Looking for other delicious curds and spreads? Check out our lilikoi butter (passion fruit curd) and apple curd.
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Why You'll Love Persimmon Butter
- Taste - Passion butter is warm, sweet, and mildly tangy.
- Texture - It is a little bit thicker than custard or jam, but still thin and smooth enough to spread.
- Time - It only takes 15 minutes to whisk and cook the ingredients.
Key Ingredients
- Fuyu or Hachiya Persimmon - Persimmons, or kaki in Japanese, are mildly sweet with a light honey flavor. They should be very ripe before using them or they will taste very astringent.
- Lemon juice and zest - Lemon juice and zest add a bright citrus note and help the curd set.
- Sugar - Sugar adds extra sweetness to the curd.
- Eggs and egg yolks - Eggs add moisture and egg yolks thicken the curd and give it a custard-like texture.
- Cinnamon - Cinnamon accentuates the warm notes of the persimmons.
- Unsalted butter - Butter makes the curd creamy. We recommend using high-quality European butter so your curd will be extra creamy and rich.
See recipe card for quantities.
Substitutions/Variations
- Brown sugar - Brown sugar adds a rich caramel, molasses-like flavor. However, it will affect the color of the curd.
- Thinner curd - If you want a thinner curd to drizzle on pancakes or waffles, only use 1 egg yolk and cook for a shorter amount of time.
- Ginger - Add ginger for extra warmth and a little spice.
- Yuzu or orange zest - Use yuzu or orange zest instead of lemon for a different kind of citrusy zest.
- Chai spice - Add chai spice mix for a uniquely and aromatic warmth.
- Brown Butter - Brown the butter before adding it to the curd adds a uniquely rich and nutty flavor.
- Vanilla - Add vanilla extract to enhance the persimmon butter flavors.
How to Make Persimmon Butter
- Puree persimmons - Wash and peel ripened persimmons. Using a blender, food processor, or immersion blender, puree the persimmon pulp until smooth. For a smoother puree, run the blended fruit through a fine mesh sieve. (Photo 1 and 2)
- Add ingredients - Place the persimmon puree in a thick-bottomed pot or dutch oven. Then whisk in the lemon juice and zest, granulated sugar, eggs, egg yolks, and cinnamon until smooth. Turn the heat on low and stir in the butter. (Photo 3 and 4)
- Cook to thicken - Cook on medium-low heat and stir until the mixture thickens, about 10-12 minutes, depending on how juicy the persimmons are. If you prefer a thicker curd, cook for an additional 3-5 minutes. Be sure to not overcook the curd or allow the curd to boil. Run your finger on the back of a curd-coated spoon to make sure there is a clean line. This indicates that the curd is done cooking. (Photo 5 and 6)
- Set butter - When ready, the curd will be silky and smooth. Turn off the stove and allow the curd to cool then give it a stir. Then transfer the curd to jars and refrigerate once cooled. Enjoy as a spread or drizzle on dessert. (Photo 7 and 8)
Pro tip - To check that the curd is thickened enough, dip a spoon or silicone spatula in the curd, allow it to cool for a few seconds so you don't burn yourself, then trace your finger across the back. If it makes a clean line, the curd is done and ready to transfer to a jar.
Top Tips
- Use very ripe persimmons because they have the most flavor and will blend easily into a smooth puree.
- Don't let the curd boil or the eggs will curdle and texture will be ruined.
- Whisk constantly while you warm the curd to ensure it doesn't get lumpy.
- If your curd isn't thick, it may not be heated enough so you should keep stirring. Also, curd thickens more once cooled.
- For a very smooth curd, run it through a fine mesh strainer before transferring to jars.
Recipes FAQs
You can, but the persimmon butter may not be as sweet. We suggest waiting until they ripen more.
If your curd is too thin, it means it probably isn't cooked enough yet. Keep whisking while it cooks until it thickens. If you have cooked it for 10 minutes and it is still thin, add another egg yolk and stir constantly.
This can happen if you overheat the eggs. Remember to stir the curd constantly and be careful to not overcook it.
This usually indicates that the curd wasn't cooked long enough. Continue cooking the curd until the egg taste disappears and the curd texture thickens.
Related Recipes
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📖 Recipe
Persimmon Curd
Equipment
- 1 knife
Ingredients
- 3 ripe hachiya persimmons or 4 ripe fuyu persimmons
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 egg yolks room temperature
- ¼ teaspoon cinnamon optional
- ¾ cup unsalted butter cubed
Instructions
- Puree persimmons - In a blender, food processor, or with an immersion blender, puree the persimmon pulp until smooth.3 ripe hachiya persimmons
- Prepare curd - Place the persimmon puree in a thick-bottomed pot or dutch oven. Whisk in the lemon juice and zest, granulated sugar, 2 eggs, 2 egg yolks, and cinnamon until smooth. Turn the heat on low and stir in the butter. Cook on medium-low heat and stir until the mixture thickens, about 10-12 minutes, depending on how juicy the persimmons are. If you prefer a thicker curd, cook for an additional 3-5 minutes on low. Be sure to not overcook the curd or allow the curd to boil. Run your finger on the back of a curd-coated spoon to make sure there is a clean line. This indicates that the curd is done cooking.2 tablespoon lemon juice, 1 cup granulated sugar, 2 large eggs, 2 egg yolks, ¼ teaspoon cinnamon, ¾ cup unsalted butter, 1 teaspoon lemon zest
- Set the curd - When ready, the curd will be silky and smooth. Turn off the stove and allow the curd to cool then give it a stir. Transfer the curd to jars and refrigerate once cooled. Enjoy within 2 weeks.
Video
Notes
- Refrigerate leftover persimmon curd in an air-tight container or lidded jar for up to 2 weeks. You can also freeze the curd in a freezer safe container for up to 6 months. In order to thaw it, place it in the fridge overnight. After thawing, enjoy it within 2 weeks.
- Use very ripe persimmons because they have the most flavor and blend easily into a smooth puree.
- Don't let the curd boil or the eggs will curdle and texture will be ruined.
- Whisk constantly while you warm the curd to ensure it doesn't get lumpy.
- To check that the curd is thickened enough, dip a spoon or silicone spatula in the curd and trace your finger across the back. If there is a clean line, the curd is done.
- If your curd isn't thick, it may not be heated enough so keep stirring. Also, curd thickens more once cooled.
- If you prefer a very smooth curd, run the curd through a fine mesh strainer before transferring to jars.
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