In a recent post I mentioned getting some hachiya persimmons from my friend’s mom. I’m so thankful that she is sweet enough to remember me every year. The first thing I did was eat a few raw, yum! I then decided to make persimmon jam for the first time, double yum! The last few finally ripened a few days ago. I decided to use them to create this persimmon-pumpkin bars recipe. I’m happy to say that the recipe turned out great! As a result, I now get to pass on the recipe to you!
In my persimmon jam post, I explained the differences between hachiya and fuyu persimmons. If you are not familiar with these differences, please refer to that recipe to get some clarification. Below, you will find the image I shared in that post to show the differences in appearance.
With Thanksgiving being right around the corner, these persimmon-pumpkin bars would fit perfectly into your Thanksgiving menu. You can easily make them a few days in advance, giving you one less thing to bake on Thanksgiving day.
Wouldn’t you know it, right after we’d eaten all the persimmons I had received, my husband came home with a huge bag of fuyu persimmons! It seems that a friend from work has a persimmon tree and brought in a bunch to share. I guess the persimmon gods are smiling down on us! I’ve never cooked with this variety, so I have more experimenting to do in my lab… err, kitchen. As you can see, Mr. Whiskers was also curious about this variety. Stay tuned for some fuyu persimmon recipes in the near future!