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Persimmon bars

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  • Persimmon bars
  • 1 cup persimmon pulp
  • 1 ½ tsp. lemon juice
  • 1 tsp. baking soda
  • 1 ¾ cups flour
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. cloves
  • 1 egg, lightly beaten
  • ½ cup oil
  • 2/3 cup sugar
  • 1 cup chopped nuts
  • 1 cup chopped dates
  • Lemon glaze
  • ½ cup unsifted powdered sugar
  • 1 tbsp. lemon juice
  • 1 tsp. lemon rind, grated until smooth


Persimmon Bars
Combine persimmon pulp, lemon juice and baking soda in a small bowl; set aside. In a large bowl, combine flour, nutmeg, salt, cinnamon and cloves; set aside. In a small bowl, combine egg, oil, sugar and nuts. Alternate adding dates and the persimmon pulp mixture to the flour mixture until blended. Stir in nut mixture. Spread evenly in a 10-by-15-inch jellyroll pan lined with wax paper. Bake at 350 degrees for 20 minutes or until lightly browned. Cool for 5 minutes, then drizzle with lemon glaze. Let glaze cool, then cut into bars.

Lemon Glaze
Blend all ingredients.

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