John Myers
The persimmon and persimmon fruits are about the size of a tomato and are orange in color. Persimmon is the original type of fruit. It can only be eaten without the skin, as this still contains a lot of tannins. Like the persimmon, the Sharon is an improved breed, in which the shell can be eaten even before it is fully ripe. However, the Persimmon is slightly taller in shape than the Sharon.
Origin
South Africa, Spain, Israel, Brazil.
Use
Sharon and persimmon fruits are eaten raw. The Sharon can be eaten with or without the skin. The persimmon is only tasty without the shell and when fully ripe and soft. The fruit is cut in half and then simply scooped out. You get a sophisticated dessert that is quick to prepare if you puree the fruit and arrange the pulp in decorative bowls. If you like, pieces of fruit can also be mixed in and a yoghurt cream as the middle layer. Be inspired by our other persimmon recipes!
Storage
Fruits that are still unripe are best stored at room temperature until they are ripe. Fully ripe fruit must be kept in the refrigerator and will keep for a few days.
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