- Use the persimmon pulp in a smoothie
- Dry the slices in a food dehydrator
- Peel the fruit and eat it with yogurt or lemon juice
Persimmon Date Bar Recipe
Adapted from Gourmet Magazine
- 3 very ripe (very soft) persimmons
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon baking soda
- 1 cup whole wheat or white whole wheat flour
- 3/4 cups all-purpose flour (to mix a higher gluten for texture)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 large egg
- 1 cup brown sugar
- 1/2 cup canola or almond oil
- 1 cup loosely packed dried pitted dates, finely chopped
- 1 cup pecans, finely chopped
- 1 cup confectioners sugar
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon finely grated fresh lemon zest
Preheat oven to 350°F.
Remove the top caylx and scoop out the ripe persimmon into a bowl or your food processor to make puree. Mix 1 cup purée, lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
Sift together flours, salt and spices in another bowl.
Whisk together egg, sugar, oil and dates in a large bowl. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.
Glaze and cut bars:
Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars.