Something tells me it must be winter again. Sharon fruit is a variety of Persimmon. It gets its name from Israel, where it is extensively grown. A small glowing orange fruit with a waxy skin ...

Then growers in Israel dubbed it the Sharon fruit - apparently in an attempt to make it more attractive to customers. But they reckoned without the connotation with Essex girls for British buyers.

Choose fruit that feels supple when gently pressed. Unlike ‘astringent’ varieties of persimmon, that need to ripen until really soft, Sharon fruit can be eaten while firm, skin, seeds and all.