Sunday, November 30, 2014

Lemon Glazed Persimmon Date Bars


 The persimmons I remember from my childhood were small fruits that grew wild in the woods. If you dared to eat one before it was mushy ripe (and that usually didn't happen until after a hard frost) you'd better have been prepared to have your mouth turned inside out. 

I remember my dad singing:
"Possum up the 'simmon tree,
raccoon on the ground,
Raccoon says to the possum,
won't you throw me some 'simmons down."

The persimmons I used in these bars, however, are not the persimmons of my childhood. A sweet friend gifted me with a bag of these lovely Japanese Fuyu persimmons that she grew herself.

Confession: I was afraid to eat these the first week I had them. I was waiting for them to get soft and mushy like the wild ones. I was soon set straight- these can be enjoyed while still firm, like an apple! They were so sweet and delicious that we ate most of them just as they were. The last three though, I made into these lovely bars to add to Thanksgiving dinner. 

You could just call these "Fall in a Cookie," but they'd feel at home on a tray of Christmas cookies as well. They're spicy, chewy, and the lemon glaze on top is the perfect complement to the delicate sweetness of the bars. They're keepers, for sure... now I just need more persimmons!

Lemon Glazed Persimmon Date Bars
Recipe from Saveur

Bar Ingredients
1 3/4 cup all purpose flour
1 tsp. ground cinnamon
1 tsp. freshly ground nutmeg
1 tsp. kosher salt
1/2 tsp. ground cloves
1 cup pureed persimmon pulp
1 1/2 tsp. lemon juice
1 tsp. baking soda
1 cup sugar
1 cup finely chopped dates (I used a food processor to chop these. I chopped them with a tablespoon of the flour included in the recipe to keep them from sticking together.)
1/2 cup vegetable oil
1 egg
Glaze ingredients:
1 cup confectioners sugar
2 Tblsp. lemon juice

  • Heat oven to 350F. Grease and flour 10x15x1 inch jelly roll pan.
  • Whisk together flour, cinnamon, nutmeg, salt and cloves. Set aside.
  • Whisk together persimmon pulp, 1 1/2 tsp. lemon juice and baking soda. Set aside.
  • In a large bowl, mix together sugar, dates, oil and egg. Add dry ingredients and persimmon mixture. (Don't be alarmed if the persimmon mixture appears to gel.) Stir until just combined. Spread with spatula into prepared pan. 
  • Bake until lightly browned, about 25 minutes.
  • Remove from oven, let cool 5 minutes and then spread with glaze.
  • Glaze: Stir together 1 cup confectioners sugar and 2 Tblsp. Lemon juice.
  • Cool to harden glaze, then cut into finger size bars.


  1. I've had my mouth "turned inside out" from a persimmon and swore off them forever. This cookie might just make me change my mind. I do see them in the grocery stores here.


  2. I've been seeing persimmons in the farmers market and now I know what to do with them, these look delicious!

  3. I use them in quick bread, and salads, but haven't tried in cookies yet and I totally love the idea. They look awesome!

  4. these look great and moist also in season

  5. I'm pretty sure I've never had a persimmon, which is just awful! These look so pretty and delicious :)


  6. I love eating persimmons when they are still crunchy and sweet. How nice that your friend has a persimmon tree!
    That is one lovely bar, I have not tried baking with persimmons before! Sounds delicious using it in a bake!

  7. Made some persimmon bread a year or so ago and everyone loved it. Can't imagine why I've been ignoring it this season. Your bars look fabulous, great lemon glaze, too.

  8. These bars sound and look delicious...I never thought in combining persimmon and dates...thanks for the inspiration!
    Have a wonderful week ahead :)

  9. I've never eaten persimmons but you are inspiring me to try them. Anything with dates goes to the top of my list.

  10. they're so pretty! and what a lovely way to use them. i haven't had any persimmon, tart or tasty, but these bars sound great!

  11. SO good to see a post from you, Betty! Hope you had a terrific Thanksgiving. What yummy bars. Persimmons grow around here, but I don't think I've ever had one. I need to buy some persimmon pulp at the orchard so I can give these lovelies a try :)

  12. Wow these look amazing! And welcome back - you have been missed. I hope your school year is going great :)

  13. Permissons weren't something I grew up with so I am not familiar with the flavor but your bars certainly look moist and delicious!

  14. Wow! These looking amazing. I've always wanted to try baking with persimmons. This looks like the perfect recipe to do that!

  15. I love the fuyu persimmons! They sell them on the street here. Maybe I'll pick some up today and make these bars for a weekend dessert!

  16. My aunt used to make a persimmon cake for Christmas every year and we loved it. I see them in the store but have to admit I've never tried using them in a recipe. Your bars are beautiful.

  17. OMG my husband LOVES persimmons and I never thought about using them in recipes and these bars look and sound AMAZING! I 'm am book marking this recipe- Thanks - what a great IDEA!! xo


Thanks for stopping by scrambled hen fruit! I appreciate all of your comments and look forward to reading them.

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