Fuyu Persimmons

I love the Fuyu persimmon. It is the squatter of the two types of fruit and was cultivated from the more acidic Hachiya which is used primarily in baking. The Fuyu is good raw and eaten just like an apple and delicious in salads. Although persimmons have been cultivated for thousands of years in Asia they were introduced to America in the mid 1800's. Interestingly, this was the same time that the Chinese came to California to work the gold mines and the transcontinental railroad. They say that seeds were brought by an Admiral to Washington the first time but I wonder if some seeds made it over with a persimmon lovers from Asia coming to America to work. After a few missed starts back on the East Coast in planting and propagation, California became the leading grower of this fruit and today our area of Tulare and Fresno County grows about 53% of California's production.

This year my wonderful ranch neighbor and home-cook extraordinaire, Jo Miller, had an abundance of Fuyus. I had so  many I couldn't eat them all. So I waited until some of them softened and then made a puree that I could freeze in one cup containers.

This was perfect for making

Persimmon Bars

adapted from Sunset Cookies

1 cup persimmon puree (directions follow)

1 tsp baking soda

1 egg

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup canola oil

4 ounces (about 3/4 cup) finely snipped medjool dates

4 ounces (about 3/4 cup) raisins

1 3/4 cup flour

1tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/4 tsp ground cloves

1 cup chopped walnuts

Lemon glaze (recipe follows)

Put persimmon puree and baking soda in a small bowl, stir and set aside. In a large bowl beat the egg and beat in sugar, oil, dates and raisins. In a medium bowl stir together flour and spices. Add dry ingredients to egg mixture in 2 batches, alternately with persimmon mixture. Stir until blended and fold in walnuts. Spread evenly into 9X13 inch baking pan. (I use Pyrex glass pan). Mixture will be thick so use a spatula to spread. 

Bake at 350 for 25 minutes until top is lightly browned and toothpick put into center comes out clean. Let cool for 5 minutes. Prepare lemon glaze and spread over bars.  Cool completely and cut into bars approximately 2"x2".

 

Persimmon Puree
Fruit should be soft. Cut in half and scoop out pulp with spoon. Whirl pulp in food processor until smooth. 2-3 persimmons make a cup. For each cup of puree stir in 1 tsp lemon juice. To store put in 1 cup containers in freezer. Thaw, covered at room temperature before using.
Lemon Glaze
In a small bowl stir together 1 cup of powdered sugar and 2 Tablespoons of lemon juice until smooth