I wanted to make bars since it's easier than cookies and found a recipe from Saveur magazine.  I didn't have lemons and used way more citrus than the original recipe.  I also didn't have dates or nutmeg and increased the persimmon and cinnamon.  I think it works since I like the freshness the lime brings.

Ingredients

• 1 3/4 C unbleached flour, sifted
• 2 t cinnamon
• 1 t sea salt
• 1/2 t ground cloves
• 2 C pureed persimmon
• 2 T fresh lime juice
• 1 t baking soda
• 1 C sugar
• 1/2 C olive oil
• 1 egg
• Glaze
• 1 C powdered sugar, sifted
• 2 T fresh lime juice

Directions

1. Heat oven to 350 F 
2. Line a 10"x 15" jelly roll pan with parchment paper
3. Combine pureed persimmons, lime juice, egg, olive oil together in a bowl.
4. In another bowl combine flour, cinnamon, salt, ground cloves, baking soda 
5. Stir all ingredients until just combined, don't over mix.
6. Pour into prepared pan and spread evenly
7. Bake about 25 minutes until lightly browned.

Glaze

1. Combine the powdered sugar and 2 T lime juice.
2. Cool bars in pan for 5 minutes and pour glaze evenly
3. Cool glaze to harden and cut to bars.