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My wife came home from the market with a box of Sharon Fruit - very messy to eat but looks as if it could be suitable for conversion to alcohol.

Does anyone have a recipe please?

I think its also known as persimmon, so you may find a recipe using that in the search box.

Oooh, this one nearly caused an argument in our house. According to Wikipedia, Sharon Fruit is indeed Persimmon. Jack Keller (who has recipes for making wine from pretty much anything except concrete) has a recipe...

http://winemaking.jackkeller.net/reques19.asp

contadino wrote:Oooh, this one nearly caused an argument in our house. According to Wikipedia, Sharon Fruit is indeed Persimmon.

According to Sophie Grigson, Sharon Fruit are a variety of Persimmon bred to be edible even before they go mushy. Old-fashioned persimmons had to be really soft, otherwise they made your mouth pucker (and not in a good way...) Sharon fruit can be eaten before that point.

Either way, DS and I could probably get through quite a few in a sitting

Hazel

mOuth pucker comes from tannins in the persimon - the old stlye ones we call astringent persimons and they need to go muchy beofre eating. non-astringent can be eaten realatively hard.

i love them and personaly wouldnt waste them on wine - if they get mushy make a fool with them - wipped cream yogart sugar booze and fruit semi frozen

[quote="contadino"]Oooh, this one nearly caused an argument in our house. According to Wikipedia, Sharon Fruit is indeed Persimmon. Jack Keller (who has recipes for making wine from pretty much anything except concrete) has a recipe...

http://winemaking.jackkeller.net/reques19.asp[/quote]

THANK YOU, THANK YOU, THANK YOU
for that wonderful link! I've never met anybody here in South Africa that make their own wine... so had nobody to personally ask all these weird questions - you're a star , thank you so much!!!

Regards
Bridgette