Sharon Fruit is a tree fruit that is grown in the Sharon Valley in Israel. It is a very popular fruit in Europe and is available in the United States. It is similar to a persimmon. An important fact to remember is the entire fruit is edible, soft or firm; it is always ripe, sweet and ready to eat.
The Sharon Fruit has no pits or seeds and doesnt have that astringent taste that most persimmons will have. The best is, it can be eaten firm like an apple or soft like a peach
Sharon fruit is imported to the United States from December until the end of February and is relatively new to America.
While brown spots may appear on the surface and inside the fruit, it is just an indication that the sugar in the fruit has crystallized and created sweet pockets. A hardy fruit, the Sharon Fruit may be refrigerated up to 10 days or will soften at room temperature in 48 hours. A single Sharon Fruit provides half the recommended daily allowance of Vitamin A (Beta Carotene) and is also rich in Vitamin C. An average size fruit is only 71 calories. Firm or soft, with or without the peel it's always ready to eat. Selecting is simple, firm or soft to the touch; it's ripe and ready to eat. The brown spots are the sweetest part.
Eaten fresh, Sharon Fruit is a safe and convenient snack for the children. Versatile in recipes, it is good for salads, desserts or stir-fries.
- Serve sliced with ice cream or yogurt.
- Use as a colorful garnish or great with soft or hard cheese.
- Individual fruit can be baked or used for tarts or pie fillings.
Sharon Fruit is new and exiting. I know you will like it. Enjoy!
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