Glazed Persimmon Bars Recipe

5 1 1
Publisher Photo

Glazed Persimmon Bars Recipe

Read Reviews
5 1 1
Publisher Photo
Persimmons are a brightly colored, glossy orange red skinned fruit. It's an excellent source of vitamin A, a good source of vitamin C and rich in fiber. It stars in these dessert bars.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup mashed ripe persimmon pulp
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1-1/2 teaspoons lemon juice
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves, optional
  • 1-1/2 cups chopped dates or raisins
  • 1 cup chopped nuts
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice

Directions

In a large bowl, combine the persimmon, sugar, oil, egg and lemon juice. Combine the flour, baking soda, salt and spices; add to sugar mixture. Stir in dates and nuts.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Combine glaze ingredients; spread over bars. Yield: about 4 dozen.
Originally published as Glazed Persimmon Bars in Birds & Blooms October/November 1998, p55

Nutritional Facts

1 each: 99 calories, 4g fat (0 saturated fat), 4mg cholesterol, 77mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.

  • 1 cup mashed ripe persimmon pulp
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1-1/2 teaspoons lemon juice
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves, optional
  • 1-1/2 cups chopped dates or raisins
  • 1 cup chopped nuts
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice
  1. In a large bowl, combine the persimmon, sugar, oil, egg and lemon juice. Combine the flour, baking soda, salt and spices; add to sugar mixture. Stir in dates and nuts.
  2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Combine glaze ingredients; spread over bars. Yield: about 4 dozen.
Originally published as Glazed Persimmon Bars in Birds & Blooms October/November 1998, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGlazed Persimmon Bars

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sherri Duran User ID: 1383171 213947
Reviewed Dec. 4, 2014

"This recipe came out very good. I used only 1/2 teaspoon salt as I was making this for my Father-in-law that needs to watch his sodium. I would make again. I used a mixture of raisins and dates. Yum"

Loading Image