Recipe details

Denise says:

Sharon fruit or persimmon and pomegranates are great together in a salad. Native to Israel, Sharon fruit’s orange coloured, seedless flesh is sweet and very versatile.
This salad has vibrant colours and can be used as a side dish with meat, chicken or fish.

Sharon fruit can be transformed into tasty savoury crumbles, cakes, purees, chutneys, salsas, jams and is delicious paired with squashes, pumpkin, cheese, grilled fish and roast chicken. Perhaps more adaptable than you thought! On a nutritional note, the Sharon fruit contains twice as much fibre as apples, and more antioxidants thought to ward off cancer and help prevent blood clots.

Keep this recipe for Passover as all the ingredients are permitted and readily available!

Culinary Tip
Lemon juice may be added to the puree to prevent discolouration and enhance the taste.

Preparation Time: 15 minutes
Cooking Time: No cooking

Serves: 4


2 ripe beef tomatoes, roughly chopped
200g ripe cherry tomatoes, halved
2 sharon fruit – roughly chopped
2 ripe avocados, halved, stoned, peeled and chopped
50g pine nuts, toasted
1 pomegranate, halved
Handful fresh mint leaves, torn
Handful fresh basil leaves, torn


1. Combine the tomatoes, Sharon fruit and avocado together. Top with toasted pine nuts.
2. Scoop out the seeds from each pomegranate half with your fingers, then scatter over the salad.
3. Just before serving, season well and scatter the chopped mint and basil.


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