Sharon fruit can be used as a fruit in both sweet and savoury applications. When ripe it is preferred fresh as a salad ingredient and dessert garnish. Sharon fruit's most highly regarded nutritional asset is its level of beta carotene found in both its skin and flesh.
Sharon fruit recipes
Sharon fruit is the trade name of a variety of persimmon grown in Israel. It is shaped like a tomato with thin, orange skin, a green stalk and orange flesh. It is a‚non-astringent variety of persimmon but still has a tannic taste.
Recipes using sharon fruit
Starters and nibbles
By The Rignall Family
Choose fruit that feels supple when gently pressed.
Unlike‚astringent varieties of persimmon, that need to ripen until really soft, Sharon fruit can be eaten while firm, skin, seeds and all. It does not improve with cooking.
Prepare simply by slicing and mixing it into either savoury or sweet salads. In savoury salads, season with lemon or lime juice and serve with bitter salad leaves, sweet shellfish such prawns or lobster; herbs such as chilli, coriander or mint, or Feta cheese. In sweet salads, mix Sharon fruit with other exotic fruits and drizzle over a cinnamon and lemon sugar syrup.
Article by Sybil Kapoor
Get Fresh and Fruity Sharon Fruit, Fresh fruits and Class 1 - Israel
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