Sharon

Sharon

If you took a look at this piece of fruit, would you say it looked like a Sharon?  No, me neither.  Not that I particularly have an idea in my head about what a Sharon should look like, but still, it’s not the most immediate name for this glorious fruit.  That said, I absolutely love the fact that this wonderful orange sphere has, as one of it’s many moniker’s, the name Sharon.  It makes me smile every time.  Anyway…

I don’t know about you, but for some reason I find it more challenging to eat my quota of fruit when it’s cold.   To be honest, I naturally veer towards cake at any time of year, as it compliments tea so well, which is wonderful all year round. So often, autumnal fruit needs working on before you can eat it, which can be off putting when it’s dark – hmmm, not too sure I can truly justify that explanation, but let’s pretend, for the sake of argument, that it is perfectly logical…

As it becomes more of a chore, mentally, to chose fruit over cake, I have found that you need to put in place a couple of tricks to make it all look more inviting.  And this is where Sharon, or Persimmon to some, comes to the fore.   You have to be patient with Sharon fruit, so buy a few and let them sit in a bowl, ripening for a few days. As they sit there, they will gradually cajole your mind into thinking that they look rather inviting as a snack.  Unlike the pear which will suddenly go off and become inedible when you nip out to the shops, Sharon will continue to glow a deeper orange, gradually.  Like a well lit fire.

Even when they are squidgy to touch, Sharon never tastes over ripe, in fact the sweetness is glorious.   I have even read somewhere that Sharon can help stave off heart problems, which is interesting, as normally, fruit which naturally sugars when it ripens, such as bananas and grapes, are seen as the devil incarnate to health.

For those of you who may have seen Sharon, but not yet tasted the fruit, I highly recommend you pop down to the grocers and get yourself a couple.  They are in abundant supply at the moment which usually means they have not been force grown and are therefore in much more of their natural state.  I have to say, I eat the skins as well, just like an apple.   However, similarly, just like an apple, the skin can often be a little tough and bruised, and so, in this instance, it is best to peel them.

However you chose to devour your Sharon fruit, the wonderful thing about them is their soft fruitiness which accompanies perfectly, their beautiful colour.   So evocative of summer.  So complimentary to autumn.

Why not give them a try and let me know how you get on?

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