As part of my resolution to try more exotic fruit and vege this year when I saw these interesting and colourful Sharon fruit in the supermarket I thought I would give them a try. I’d never heard of Sharon fruit before, turns out that they are an Israeli variety of persimmon.
Varieties of persimmon
There are two types of persimmons – astringent and non-astringent. Non-astringent varieties like the Fuyu can be eaten when firm and crisp while astringent varieties (eg Hachiya) contain high levels of tannins that are unpalatable or ‘furry’ if eaten before reaching a fully ripe jelly-like consistency. Most persimmons are vivid orange apart from a Mexican variety called the Black Sapote or Chocolate pudding fruit that has a black pulp traditionally served sliced with wine, cinnamon and sugar.
I found something oddly familiar about the flavour of persimmons that made me wonder whether I had eaten them as a child. It’s a mild flavour that’s hard to describe hinting of apple, pears and dates!
Recipes to try
I used my extra persimmons to make a cake using an adapted recipe from Pastry Affair. My partner still hasn’t forgiven me for a clove cake incident a couple of years ago so I skipped the cloves and added a bit more spice. I also cut the fruit into chunks rather than using a puree and was informed that it was the best cake I’ve ever made! Very yummy and light! However, I’d recommend peeling the persimmons as the skin stays quite tough when cooked. This cake would also taste quite nice if you used apples or pears as an alternative.
- Persimmon Cake by Pastry Affair
- Persimmon Bruschetta by Food 52
- Basil & Persimmon Salad by A Beautiful Mess
- Chocolate Persimmon Tart by Green Kitchen Stories
- Persimmon Scones by Lemon and Anchovies
- Persimmon Martini Cocktail by This Girl Walks into a Bar
Have you eaten persimmons before? What did you think?