Sharon Fruit

Replies to This Discussion

Permalink Reply by Ellen on January 25, 2010 at 10:08pm

Good for you! Some eat the skin but I don't. You can google it for more info but to my knowledge the Sharon fruit is like the Fuyu ones, which can be eaten firm or very soft. They are good both ways! So, they aren't one of the astringent varieties, like Hachiya, which can only be eaten when very soft or they dry out your mouth.

• ▶ Reply

Permalink Reply by Kristina on January 26, 2010 at 5:14am

The skin is insolluble fibre: If you have digestive issues, leave out the skin... If not, you could experiment with it. Start slowly with just one or two with the skin on! I never eat the skin myself.

• ▶ Reply

Permalink Reply by Fruitman on January 26, 2010 at 6:38am

I eat them very soft and with skin. But after reading somewhere that they were invented by Israelis I am not sure about the nutritional value of this invention. Not because of Israelis but because it was designed to be sweeter and non astringent. And then there is this quote from Wikipedia:
""Sharon Fruit" (named originally after Sharon plain in Israel) is the trade name for D. kaki fruit that has been artificially ripened with chemicals."

What do you think?

• ▶ Reply

Permalink Reply by Fruitman on January 26, 2010 at 7:13am

organic produce? in England? in the middle of winter?? hardly any.. and for sure not tropicals.

what i mean is that eating organic here is close to impossible unless you have $$$ for mail orders

• ▶ Reply