Sharon who??

There’s a new girl in the fruit Dept, and she’s HOT!

Having missed winter in South Africa last year, I was almost (dare I say it?) excited, for the wonderful seasonal fruits that we get here at this time of the year.

Think oranges, avocado’s (yes, they’re a fruit), quinces and gooseberries. I always feel that especially during winter it’s important to eat a few pieces of fresh fruit each day, just to pump up the intake of essential vitamins and antioxidants.  And really it’s much more pleasing than gulping down a big old pill.

The only downside, if I must be honest, is that sometimes when I’m in rush I find it a real pain and inconvenience to have to peel an orange or take the seeds out of a pawpaw, so it was to my utter delight a month or two ago, that I came across Sharon fruit.

Don’t you just love the name? Definitely more catchy than “Guava” or “Pear”.

Not only is Sharon fruit dreadfully easy to prepare (in fact- you don’t even need to do anything except bite into its juicy, star-imprinted flesh!) it also comes with an extensive list of health benefits to boot!

Originating in China, the fruit is a seedless variety of the persimmon group and it’s only grown in Spain, Israel and South Africa, so we are the only ones that produce it in the southern hemisphere!

The fruit is grown in the beautiful region of Swellendam in the Western Cape and you can find it at most supermarkets as well as fresh produce stands at outdoor foodie markets.

We’ve all heard the saying “an apple a day keeps the doctor away”, well it must be noted that Sharon fruit has twice the amount of fibre than that of an apple. It also contains high levels of anti-oxidants known for fighting heart disease and cancer as well as possessing a good deal of calcium, magnesium and potassium.  I’ve also been told it is a great recovery food after a night of heavy drinking.

Having enjoyed Sharon fruit in a number of different ways, I must say the best is simply reaching for it out of the fridge, cutting it into thick wedges and munching on it as a snack when my energy levels start to drop.  This, together with a handful of home-made granola, beats a sugar-laden chocolate bar any day!!

About the author: Tessa blogs at Girl With A Teacup. She is a foodie and passionate about all things health and wellness related. A chef by training, she's transitioning her way into the journalistic side of food and is busy completing a qualification in print and digital media.