4 Serves
48 Mins
Peel and core the apples and persimmons, then chop them into uniform, bite-sized pieces.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
21 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
650 mg / 4,700 mgSodium
80 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
12 g / 28 gSugar
55 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Place the chopped fruit into a medium pot and bring to a boil over medium-high heat.
Cover the pot, reduce the heat to medium-low, and simmer the mixture for 30 minutes until the fruit is tender.
Remove the lid and use a potato masher to break down the fruit until the sauce reaches your desired consistency.
16
g76
g15
g
