Sunday, 16 December 2012
Persimmon (Sharon Fruit) - A Taste of Winter
Like faithful friends, apples, pears, bananas et al appear on the shelves, always there, all year round. However, I always like it when certain things pop into season offering that small window of opportunity to buy, try and eat.
Such an opportunity this time of year comes in the form of the Persimmon (a variant of Sharon Fruit, named so after the region in Israel where it’s grown). Visually, it looks like an orange coloured apple and when cut, it exposes its seedless, coreless interior which bears a strikingly remarkable resemblance to that of mango flesh both in appearance and taste.
You can eat it with or without its skin and although it can be eaten when hard, left for a day or so to ripen, it develops a more intense sweet taste which arguably is a more palatable way of eating it.
As with all fruits, persimmons can be used or eaten in a variety of ways - in fruit salads, smoothies or as I enjoy them, chopped into pieces over muesli.
Other winter fruits such as cranberries, dates and pomegranates will always have a loyal fan base and so it's time to showcase persimmons. And with one persimmon counting as one of your '5 a day', there's no better time to try them!
For persimmon recipes, see this link: