> > > > >

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.

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


Comments

You may also like:

logo

Bon mots

"Truffles must come to the table in their own stock [and] as you break open this jewel sprung from a poverty-stricken soil, imagine -- if you have never visited it -- the desolate kingdom where it rules."

-- Sidonie-Gabrielle Colette (French novelist. 28 January 1873 – 3 August 1954)

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconChocolate Cake Day (Today)
    With the end of January fast approaching, you'd think it'd be National Use up the last of the Christmas Nuts Day so that we weren't staring at the bowl of them in the living room until Easter.

Myth of the Day

Myth Picture Read more >