Agricultural Resources In South Africa

Tempura Coated Fried Sharon™ Fruit

Ingredients for 4-6 servings:

  • 6 Sharon™ Fruit
  • Juice of 1 lemon
  • 2 eggs, separated
  • ¼ cup fine-granule sugar
  • 50 gm soft butter
  • ½ cup white wine
  • 1 tsp vanilla extract
  • 1 cup flour
  • Oil, or butter for frying


  • With a sharp knife remove upper part of fruit, including leaves.
  • Quarter the fruit and then cut in thick slices.
  • Sprinkle with lemon juice.
  • Mix together egg yolks, sugar, butter, wine, vanilla and flour.
  • Beat egg whites until stiff but not dry, fold into yolk mixture.
  • Dip Sharon™ Fruit slices in mixture and fry in hot oil or butter until golden.
  • Remove with a slotted spoon and place on paper towels.
  • Sprinkle with powdered sugar and serve immediately.


Tartar of Fish with Herb Salad,

Avocado and Sharon™ Fruit in

Sesame Vinaigrette

Ingredients for 4 servings:

  • 200 gram Tuna fillet
  • 200 gram Bass, or Jack fillet
  • 1 ripe avocado (not too soft)
  • 4 Sharon™ Fruit
  • 1 small bunch arugulla
  • 1 small bunch rashad(cress)
  • 2 small hearts of lettuce, chopped
  • For dressing:
  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp. sweetened lemon juice
  • 1 tbsp. sesame oil
  • Sea salt and roughly ground black pepper


  • Chill fillets in freezer for a few minutes then cut into cubes.
  • Put cubes in separate bowls.
  • Peel avocado and cut into cubes, put in separate bowl.
  • With a sharp knife remove upper section of Sharon™ Fruit , including leaves.
  • Halve the fruit, cut halves into 1 centimeter thick slices then cubes.
  • Put in separate bowl.
  • Blend together the dressing ingredients and pour some into each bowl.
  • Mix the herbs, pour remaining dressing on them, toss gently.
  • In glass goblets arrange layers of tuna, avocado, bass and Sharon™ Fruit.
  • Sprinkle herbs on top and serve.
  • Alternative:
  • line a serving dish with salad, mix together fish and fruit and spread over leaves.

Sharon™ Fruit with Quinoa


Ingredients for 6 servings:

  • 6 Sharon™ Fruit
  • 2 tbsp lemon juice
  • For stuffing:
  • 1 cup quinoa
  • 2 tbsp canola oil
  • 1 hot green pepper chopped finely
  • 2 scallions chopped finely
  • 2 celery stalks chopped finely
  • ¼ cup roasted walnuts chopped roughly
  • 1 clove garlic, crushed
  • ½ lemon chopped finely with skin
  • 1 tsp grated fresh ginger
  • 2 tbsp olive oil
  • 2 tbsp chopped parsley and mint leaves
  • Sea salt


  • Put quinoa in a fine sieve and rinse well.
  • Transfer to pot and cover with water, approximately 1 ½ cups, add salt.
  • Bring to a boil, then cover the pot and lower the flame.
  • Let simmer for 15-20 minutes, and then remove from heat.
  • Transfer to a bowl and cool. Add to the bowl all the other stuffing ingredients and mix.
  • With a sharp knife remove the upper part of Sharon™ Fruit including leaves.
  • Use a spoon to empty the fruit being careful not to damage its outer part.
  • Sprinkle lemon juice over fruit.
  • Chop the fruit content finely and add lemon juice.
  • Stuff the fruit cases and place each one on an individual plate.
  • Serve with a tossed green salad. Decorate with chopped fruit.

Sharon™ Fruit with Labane,

Hyssop and Toasted Sesame

Ingredients for 6 servings:

  • 6 Sharon™ Fruit
  • 1 tbsp. lemon juice
  • 6 tbsp. quality goat milk labane
  • Fresh hyssop leaves
  • 1 tbsp. dried hyssop and sesame mixture
  • 2 tbsp. olive oil
  • Sea salt
  • 3 tbsp. sesame


  • With a sharp knife remove the upper part of the persimore, including leaves.
  • Halve and quarter fruit, then slice thinly. Sprinkle lemon juice on fruit slices.
  • On small plates spread labane, like hummus, leaving space for fruit in center of plate.
  • In a small bowl mix together the hyssop leaves, hyssop mixture, olive oil and sea salt.
  • Heap Sharon™ Fruit slices in the center of the plate, and then pour dressing on top, also on the labane.
  • Toast sesame in a dry pan over a low flame until golden taking care not to scorch it.
  • Sprinkle over dish and serve.

Sharon™ Fruit Salad

(by Etti Peled)


  • 6 Sharon™ Fruit
  • 3 celery stalks
  • 2 tbsp sugar
  • ¼ cup lemon juice
  • 100 gr chopped almonds or nuts
  • 1 cup pomegranate seeds (optional)


  • Peel Sharon™ Fruit and cut in cubes.
  • Cut peeled celery stalks in small pieces.
  • Add the sugar and lemon juice.
  • Add the almonds/ nuts. Toss gently.

Sharon™ Fruit Pancakes with

Cheese and Walnuts

Ingredients for 6 servings:

  • 6 Sharon™ Fruit
  • 100 gm walnuts, chopped
  • 2 eggs
  • 2 tbsp flour
  • 2 tsp baking powder
  • 100 gm grated cheese (cheddar, ementhal, parmesan, or other)
  • Sea salt and roughly ground pepper
  • Canola oil for frying

To serve:

  • 1 container natural yogurt
  • 1 container sour cream


  • Use a large-hole grater to grate the Sharon™ Fruit into a bowl.
  • Add the walnuts, eggs, flour and baking powder and mix.
  • Add the grated cheese and season with salt and pepper.
  • Heat about 1 cm depth of oil in a large Teflon frying pan.
  • When the oil is hot use spoon to make medium sized pancakes frying them on both sides.
  • Use a slotted spoon to remove from oil and place on paper towels.
  • Serve immediately with a mixture of yogurt and sour cream.

Sharon Fruit Jam


  • 1 kg Sharon™ Fruit
  • ½ kg sugar
  • 1 lemon


  • Remove the leaves and upper part of fruit.
  • Halve the fruit and with a sharp knife cut 1 by 2 cm strips.
  • Put in glass bowl, spread sugar on top.
  • Slice unpeeled lemon thinly, add to Sharon™ Fruit bowl and mix with sugar.
  • Cook in microwave oven for 8 minutes, take out and stir.
  • Cook another 8 minutes, remove and stir.
  • Continue cooking 4 minutes at a time until the desired consistency is reached.
  • Cool and transfer into jar. Keep refrigerated.
  • Jam keeps for a long time.
  • Serve as accompaniment to cold water or with fresh bread.


Sharon Fruit Flavored Aperitif

Ingredients per serving:

1 Sharon™ Fruit
60 ml dry white wine
60 ml gin
Crushed ice


  • Remove top part of fruit, including leaves.
  • Cut fruit into small cubes and put in shaker.
  • Add wine and gin and shake well.
  • Add ice and shake a few more times.
  • Pour into aperitif glass and serve immediately.
  • Can be garnished with pomegranate seeds.

Sharon Fruit Fingers with Granola and Yogurt


Ingredients for 6 servings:

  • 1 ½ cup plain oatmeal
  • ¼ cup chopped almonds
  • ¼ cup wheat germ
  • 2 tbsp wheat bran
  • 2 tbsp brown sugar
  • ¼ cup fresh Sharon™ Fruit juice
  • ¼ cup honey
  • 2 tsp vanilla essence
  • 2 tbsp canola oil
  • To serve with:
  • 6 Sharon™ Fruits
  • 3 containers natural yogurt


  • In a bowl mix the oatmeal, almonds, wheat germ, bran and sugar.
  • In a separate bowl mix the juice, honey, vanilla and oil.
  • Pour liquid mixture over dry one and mix well.
  • Butter a baking tin and spread the mixture in it.
  • Bake in a medium-low (C1500) pre-heated oven for about 45 minutes, till mixture is golden and dry.
  • While baking mix from time to time. Cool, break up chunks and keep in a sealed jar.
  • With a sharp knife remove upper part of Sharon™ Fruit, including leaves.
  • Halve fruit and slice into 1 cm thick fingers.
  • Put Sharon™ Fruit fingers in 6 goblets, cover with yogurt and spread granola on top.
  • Decorate each serving with Sharon™ Fruit fingers and a small mint stalk. Serve immediately.

Oriental Flavor Sharon Fruit Green Salad


Ingredients for 6 servings:

  • 1 butterhead lettuce
  • 1 bunch arugulla
  • 1 cucumber sliced unpeeled
  • 1 asparagus bunch
  • 2 dark zucchini
  • 4 Sharon™ Fruit
  • 2 tbsp sesame oil
  • 2 tbsp toasted sesame seeds
  • For dressing:
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 2 tbsp white wine vinegar
  • 4 tbsp canola oil


  • Tear the lettuce and arugulla leaves into a serving bowl
  • Add cucumber slices.
  • Remove hard parts from asparagus stalks and cut into 4 cm long pieces.
  • Halve the unpeeled zucchini lengthwise and cut.
  • Remove upper section of Sharon™ Fruit
  • Halve the fruit and cut 1 cm wide pieces. Cut 1 cm thick strips.
  • In a Teflon frying pan heat sesame oil, stir fry asparagus and zucchini until light gold.
  • Add Sharon™ Fruit fingers and stir fry for another two minutes.
  • Remove from heat, cool for 1-2 minutes and scatter over greens.
  • Blend together dressing ingredients, pour over salad and mix gently.
  • Sprinkle toasted sesame on top and serve.

Hot Sharon™ Fruit Bake


Ingredients for 6-8 servings:

  • 1 kg Sharon™ Fruit
  • 2 tbsp lemon juice
  • For dough:
  • ½ cup sugar
  • 1 cup flour
  • 2 tsp baking powder
  • ¾ cup canola oil
  • 2 eggs
  • lemon zest
  • 1 tsp vanilla essence
  • 100 gr chopped walnuts


  • With a sharp knife remove upper part of Sharon™ Fruit, including leaves.
  • Halve fruit, cut into 1 cm thick slices then fingers.
  • Spread fruit fingers in a deep ovenproof dish then sprinkle lemon juice over them.
  • In mixer bowl mix together sugar, flour, baking powder, oil and eggs.
  • Reduce mixer speed to ‘low’ and add the lemon zest, nuts and vanilla.
  • Pour dough over Sharon™ Fruits.
  • Bake for about 40 minutes in a preheated (C1800) oven. Serve hot.
  • Garnish with a scoop of vanilla ice-cream or thick yogurt.
  • Leftovers may be kept refrigerated for a few days.
  • Reheating in microwave oven before serving recommended.