Melissa's Cinnamon Persimmons are here! + recipe

UPDATE: This recipe was chosen as the winner of the Melissa's Produce's Cinnamon Persimmon Contest! I received a Baby Vegetable Gift Basket as my prize!!!

Some of the ingredients and products in this post were provided by Melissa’s Produce but the opinions expressed here are my own.

It’s that time of year – persimmons are in season! Melissa’s Cinnamon Persimmons, also known as “Hyakume” or “Howard’s Amagaki”, are highly prized and named for their sweet flesh and dark speckling inside (reminiscent of cinnamon). The flavor is a combination of Fuyu and Hachiya with a hint of cinnamon.

To celebrate persimmon season, here’s a recipe that brings the sweetness of Cinnamon Persimmons and the savory flavor of a flaky crust together in one.

Cinnamon Persimmon Bars by OC Food Diva

Serves 9

Prep time: 10 minutes

Bake time: 40 minutes

Ingredients:

Crust:

2 cups Jovial 100% Einkorn All-Purpose Flour

½ cup Wholesome Organic Cane Sugar

1 tsp kosher salt

½ cup lard

Filling:

1/3 cup Jovial 100% Einkorn All-Purpose Flour

½ tsp baking powder

½ cup brown sugar

½ cup shredded coconut

2 eggs

1 Melissa’s Cinnamon Persimmon, chopped

1 tsp vanilla extract

Directions:

1. Preheat oven to 400°F.
2. For the crust: In a large bowl, combine flour, sugar, and salt. With a pastry cutter, incorporate lard into flour mixture until combined.
3. Press crust mixture into an 8-inch square pan and bake for 10-12 minutes. Do not brown. Lower oven temperature to 350°F.
4. For the filling: In a large bowl, combine flour, baking powder, brown sugar, and shredded coconut. In a medium bowl, whisk eggs, chopped persimmon, and vanilla extract. When the crust is done baking, mix the flour and egg mixtures together until fully incorporated. Pour onto the crust and smooth out so the filling gets into the corners and is level. Bake for 30 minutes.
5. Remove from oven and cool for at least 30 minutes. Cut into 9 squares and enjoy!