This delicious Spicy Persimmon Preserves recipe can be served with dozens of foods — from sandwiches and grilled chicken, to toast and ice cream!
Before we get into the Spicy Persimmon Preserves recipe, I have to brag about my son — not something I typically do here, but it’s relevant today. 🙂
He made me the most beautiful cutting board out of walnut wood! 
He just turned 15 yesterday, and last week spent a few days with my incredibly talented cousin, who can build houses and cars, and just about everything in-between.
Just look at that grain!
My cousin has a “shop” where he works and plays with metal and wood and has been sharing his skills with my son.
After about 7 hours of hard work, my son turned what looked like the wood on the left into what’s on the right. Do you see the moss growing!?
To say I love my new cutting board is an understatement. Not only is it functional (I’ve already been chopping up a storm on it), but it’s also gorgeous!
Inspiration
He thought I might want to use it in my food photos and he was so right. After looking at it for a minute, I was already imagining persimmons on it. And that’s what led me to this Spicy Persimmon Preserves recipe. Well that, and that everyone seems to be loving cheese boards lately. 🙂
What are preserves?
Preserves are a mixture of fruit and sugar, cooked together. The fruit in preserves is usually cut into chunks or in some cases left whole.
Fuyu persimmons are great for this recipe because they hold their shape very well.
Click here to find out the difference between preserves and jams.
What to serve with Spicy Persimmon Preserves
When I made this, I knew I wanted to serve it as part of a “build-you-own-sandwich” board. Both to show off my new cutting board, and for a fun, easy lunch.
- The Spicy Persimmon Preserves were especially tasty with prosciutto, brie and arugula, with cranberry bread.
- You could also easily turn this into the best grilled cheese sandwich!
- This is also lovely on warm toast or a muffin with your morning coffee or tea.
- The heat in the recipe makes it somewhat reminiscent of a chutney, making it great with grilled chicken.
- And you can even warm it up and spoon it over vanilla bean ice cream. Yum!
How do you make Spicy Persimmon Preserves?
The fruit is peeled and sliced and then mixed with a touch of chili paste, cinnamon, sugar, salt and water. Then it’s cooked. (Detailed recipe is below.)
I hope you enjoy the preserves however you decide to serve them.
A few more recipes with persimmons that you’ll love:
- Persimmon Gingerbread
- Persimmon Bacon Baked Brie
- Persimmon Udon Salad with Ginger Miso Dressing
- and Grilled Persimmon Wrapped in Speck from Sippity Sup
If you try Spicy Persimmon Preserves, or any of my other recipes, I’d love to hear what you think about it in the comments. You can also follow me on Facebook, Instagram and Pinterest to see more mouth-watering recipes!
This recipe can be served with dozens of foods -- from sandwiches and grilled chicken, to toast and ice cream!
Makes about 2 cups / Serving size: about 2 tablespoons
- 1 1/2 pounds Fuyu persimmons, peeled and thinly sliced into rounds that are then halved
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon lime juice
- 1 teaspoon chili paste (I like Sambal Oelek)
- 1/2 teaspoon ground cinnamon
- pinch of salt
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Mix everything together in a medium-sized pot.
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Place over high heat to bring to a boil. Immediately reduce the heat to low and simmer, uncovered, until the fruit is very soft and liquid has thickened, about 40 minutes. You can either leave the fruit as is, of smash it a bit with a fort, to break it into slightly smaller pieces.
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Let it cool and serve. (The preserves can be stored in a tightly sealed container in the refrigerator for up to 3 weeks.)
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Dorothy at Shockingly Delicious says
That cutting board is GORGEOUS! Seriously.
valentina says
Awww, thank you Dorothy! XOXO
Nancy Buchanan says
Valentina – oh where to start??? That cutting board is AMAZING and absolutely gorgeous!! You and your son should both be very proud!!! My dad did a lot of wordworking and I still have a board that he made for me – very utilitarian, but that’s what I needed. It fit over my sink with a hole in it so I could scrape cuttings from the board right into the sink!! And oh, those preserves!! Persimmons and prosciutto? yum!!! I love the idea of a sandwich bar – or crostini bar… hmmm… soup, salad and sandwich bar.. I am so in with that idea!!! Happy, happy 2019!!!
valentina says
Thank you so much, Nancy! The board your dad made sounds great — I love that you can scrape right into the sink. Yes, the sandwich bar was so much fun. Happy 2019!
Surinder says
Tell your son ‘Happy Birthday’ from all of us and that we are impressed with such a beautiful cutting board. Happy New Year to both of you. Looks delicious!
valentina says
Hi Surinder! So happy to hear from you! 😀 Thank you for the bday wishes. Happy New Year to you and your family too! xoxo Valentina
bob says
great job son. I dig the before and after images. The Spicy Persimmon Preserves don’t look bad either. (smiling)
Love the detail shots
valentina says
Thank you so much, Bob. You make my day any time you compliment my photos. I so admire what a talented photographer you are. Happy New Year to you and yours. 🙂 ~Valentina
Mimi says
Oh my, that board is so pretty I’m not sure I could cut on it! How lucky you are to have a sweet son. I mean, that’s one thoughtful gift. Love the preserves as well!
valentina says
Mimi, I didn’t want to use it for the first few days — I just set it on the counter and admired it. 🙂 Thank you so much! ~Valentina
Gerlinde says
What a sweet son you have , the cutting board is gorgeous. I love all your persimmon recipes . I shared them with my friend that has a persimmon tree.
valentina says
Thanks so much, Gerlinde. Your friend is lucky to have a persimmon tree! Hope she enjoys the recipes. 🙂
2pots2cook says
We both are so blessed 🙂 Our sons are so into supporting their moms 🙂 Keeping this recipe !
valentina says
Yes I love it. Thank you so much! ~Valentina
Deborah Ryan says
What a luscious recipe and cutting board! A fab post, from the family share to the seasonal recipe. Sublime.
valentina says
Thanks so much. 🙂
Patricia@FreshFoodinaFlash says
That board is amazing! and I LOVE the picture of your son and how proud he is. Such a gift for both of you. I’m sure you’re going to show it off at every dinner party displayed with cheeses, nuts and that delicious looking persimmon preserves. I love persimmons. Hadn’t thought of putting them into preserves until now. I always have Sambal too. Love that stuff! Patricia
valentina says
Thanks so much for your sweet comment, Patricia. I’m never without Sambal Oelek too! The best! Happy New Year. xoxo ~Valentina
David says
I think he should go into business! I’d buy one! 😊
The preserves look amazing and would be beautiful on a cheese board. Cheese BOARD. Get it? You have a beautiful cheese board there!
valentina says
Thank you, David! He made me a few coasters too. You never know. 😉
Ron says
A treasure I’m sure you’ll cherish forever. What a fine lad you have there and a craftsman at that. I’ve fond memories of eating ripe persimmons during my visits to China but never find them that tasty hear. But your recipe inspires me to pick up some, ripen them and make some spicy preserves.
valentina says
Thank you, Ron. So interesting how different the same foods can taste all over the world. Hope you stumble upon a good one, one day there. 🙂
David @ Spiced says
Wow, your son is so thoughtful and skilled, Valentina! You definitely should be proud of him. That cutting board looks fantastic, and I hope we get to see more of it in the coming months. 🙂 To be perfectly honest, I’ve never cooked with persimmons. I remember hearing my mom talk about them, but I have no experience there. I’ll have to play around with ’em as I love learning about different ingredients and how to cook them!
valentina says
David, I think you’ll really enjoy working with persimmons. Especially the Fuyu (though I like all varieties). And yes, my cutting board will be making more appearances. 🙂 Thank you!!
Jeff the Chef says
First of all, I love persimmons, so thank you for the recipe. But enough of that. Let me tell you what a cool thing you’re doing for your son by introducing him to hands-on skills like woodworking. There’s something about making something with your own two hands, knowing how it works, that builds a healthy character and gives a person a sense of meaning and accomplishment. Being able to share that with others is deeply meaningful. I’m sure you know what I’m talking about, because cooking is a lot like that. But making permanent, beautiful things, like your son is learning to do, is extra special – especially in the era of 3D printing. He’s sharing in something that people have been doing for hundreds and even thousands of years, connecting him to things that are essentially human. I think it’s the coolest thing I’ve read about all month. You’re obviously proud of him, and you ought to be!
valentina says
Thank you so very much, Ron, for this thoughtful comment! I’m thrilled my son likes working with his hands and making things. I’m hoping he continues to nurture this interest. I love the permanence of this type of art too — I will definitely cherish (& use) the board forever. He also made some very cool coasters — I’ll share if I make a cocktail. 🙂 Thanks again, and here’s to a happy, healthy and delicious 2019!
Dawn - Girl Heart Food says
Awww – that’s so sweet!! How nice of your son to make you such a beautiful board, to take the time to do that. That’s one special board for sure! A gift to cherish forever 🙂 I can’t recall if I’ve ever had a persimmon, but would love to try and these preserves looks like just the way to do it. I bet it is, indeed, so lovely on all sorts of things, but paired with prosciutto or speck on a sandwich? YUM! Love sweet and salty combos so this. Hope 2019 is wonderful for you!!
valentina says
Dawn, you must try persimmons! I’m guessing you would love them. Thank you for the sweet comment about my son — I will indeed cherish it (& him) forever. 😀 xo Valentina
Rocky Mountain Woman says
The recipe looks awesome, but what about that cute son of yours? How adorable is it that he made you a cutting board!
valentina says
Awwww, thank you so much! He’s a very sweet kid. Of course I’m not biased at all! 😉
John / Kitchen Riffs says
What a great cutting board! And what a valuable skill for your son to learn — woodworking can be a lot of fun. Anyway, I haven’t used persimmons for a couple of years (the season is relatively short, so I often miss it). Didn’t know what a great combo prosciutto is with persimmons, although oddly enough I was reading about that combo earlier today. Speck is also supposed to be a good combo. Gotta try persimmons with both of them!
valentina says
Thanks so much, John. Yes, I hope my son keeps up with this new interest! Some years I seem to get a handle on persimmon season, and other years it passes me by too. Hopefully you’ll catch it next year. Cheers! 🙂
Christina | Christina's Cucina says
Well-deserved compliments on that beautiful board, Valentina! I’m happy to hear your son is learning a hands-on skill. Too many kids are only using their hands for their keyboards and phones nowadays! Tell your son I think it’s wonderful!
Now, about the persimmon preserves: GORGEOUS! This is such a delectable addition to a cheese board or for breakfast, and I bet you could even use it in savory chicken dishes! Lovely!
valentina says
Yes!! I actually served it with chicken one night and it was superb. 🙂 Great minds think alike. 😀 And thanks for the compliments to my kiddo! xo
Courtney says
I made a couple batches and put them in jars (just like w jelly) will these hold up the same or do they need to be refrigerated?
valentina says
Hi Courtney, if you sterilized and sealed jars properly, it should be fine. If you’re unsure at all, it won’t hurt to refrigerate them. Thanks for checking out and trying my recipes. Hope you enjoy! 🙂 ~Valentina
Kim Priest says
Just found your recipe. I have an abundance of persimmons to use this year. Can I water bath this recipe to preserve longer?
valentina says
Hi Kim, thanks for writing in. I haven’t had experience with this, but based on my research, I can’t find a reason why you shouldn’t be able to use the water bath method. Should be great! Hope you love the recipe. 🙂 ~Valentina