A spicy-sweet, melt-in-the-mouth, no-guilt treat! Sharon fruit is a honey-tasting variant of persimmon which is in season in late autumn through early winter. If you're unfamiliar with Sharon Fruit, see the tips at the bottom. This nut pastry crust is perfect for almost any type of fruit pie, pumpkin pie, or even a cheesecake.
Scrub each fruit well under running water. Pull off the ‘flower’ around the top, then slice each fruit in half lengthwise. Make a V-cut and remove any hard white centre core from each half, similar to removing the white core from a tomato. (Riper fruits may not have any hard core at all.) Sharon fruit peel is edible; when very ripe, the peel is quite thin, similar to apples or pears. In less ripe fruit it will be thicker – in which case you want to peel it, or rub the flesh off it, so you don’t have hard lumps in your finished pie.