Persimmon Collection

It's Persimmon Time again!  I'm going to collect all the persimmon recipes which I have used and love right here so that I don't have to go through the frustrating search for them each year when it's Persimmon Time.

Persimmons in general
*and persimmon pulp, which you will need for the jam.

Lemon Persimmon Bars

Persimmon Cookies

Persimmon Caprese Salad

Persimmon Butter

Ginger Persimmon Jam
* Variations: Lemon, Nutmeg & Persimmon Jam- Substitute lemon zest for ginger, add 2 dashes of ground nutmeg to persimmon pulp. Habanero, Ginger & Persimmon Jam- Substitute 2 habanero peppers, seeds removed & finely diced, for 1/2 the ginger; substitute apple cider vinegar for the lemon juice. And finally, using orange zest instead of lemon, with orange juice and pulp, about 1/4 C, added to the lemon juice, makes another lovely variation!

Lemon-Glazed Persimmon Bars

Found on Pinterest during my frantic search to find ways to use the generous harvest of persimmons from my uncle's farm last year, these became a REASON to get persimmons, not merely a means of responsibly consuming them.  I love lemon bars in general, but these are AMAZING.  

Use the jelly-like pulp of ripe Hachiya persimmons.  These are the variety that are shaped like an acorn and are ripe once they feel about like a ready-to-burst water balloon. 

And just try not to eat the entire pan of these the first day all by yourself....


Unsalted butter, for greasing pan
1¾ cup flour, plus more for pan
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1 tsp. kosher salt
½ tsp. ground cloves
1 cup pureed persimmon pulp
2 tbsp. plus 1½ tsp. fresh lemon juice
1 tsp. baking soda
1 cup sugar
1 cup finely chopped dates (or raisins)
½ cup vegetable oil
1 egg
1 cup confectioners' sugar, sifted

*Optional: fresh lemon zest, added to batter and/or glaze

1. Heat oven to 350°. Grease and flour a 10" x 15" x 1" jelly roll pan; set aside. Whisk together flour, cinnamon, nutmeg, salt, and cloves in a bowl; set aside. Whisk together persimmon pulp, 1½ tsp. lemon juice, and baking soda in another bowl; set aside. Whisk together sugar, dates, oil, and egg in a large bowl; add dry ingredients and persimmon mixture, and stir until just combined. Pour into prepared pan, and smooth top with a rubber spatula; bake until lightly browned, about 25 minutes.

2. Meanwhile, make a glaze by whisking together remaining lemon juice and confectioners' sugar in a bowl until smooth. Let cookie sheet cool for 5 minutes and then pour glaze over warm cookie sheet, spreading it evenly over the top with a rubber spatula. Let cool to harden glaze, and then cut into finger-sized bars.

(Originally found on Yummly.)