> > > > >

Sharon Fruit



Sharon Fruit are now a major export of Israel, which might lead you to think the name is somewhat biblical, along the lines of "Rose of Sharon" and all that. The fruit was, however, actually developed in Japan as a variety of Persimmon.

Sharon fruit looks very much like a persimmon; the difference is that you can eat it while it is still firm without your entire face puckering up on you, as it would do with a firm persimmon.

Cooking Tips

No need to peel, just wash. The skin and the core are edible.

Storage Hints

Wrap individually and freeze for up to 3 months; when thawed, use for sauces.

Persimmons

Black Sapote; Maru Persimmons; Persimmons; Sharon Fruit

Please share this information with your friends. They may love it.

Comments


Citation

Oulton, Randal. "Sharon Fruit." CooksInfo.com. Published 21 December 2003; revised 23 August 2007. Web. Accessed 05/03/2016. <http://www.cooksinfo.com/sharon-fruit>.

© Copyright 2016. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:



Bon mots

"Now hoppin'-john was F. Jasmine's very favorite food. She had always warned them to wave a plate of rice and peas before her nose when she was in her coffin, to make certain there was no mistake; for if a breath of life was left in her, she would sit up and eat, but if she smelled the hopping-john, and did not stir, then they could just nail down the coffin and be certain she was truly dead."

-- Carson McCullers (American writer. 19 February 1917 – 29 September 1967)