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Sharon-fruit salad, peel and cut 6 Sharon fruits into cubes.
Peel and cut 3 stalks celery into small pieces. Add 30ml (2T) sugar and 60ml (¼ cup) lemon juice.
Add 100g chopped almonds or nuts, and 250ml (1 cup) pomegranate rubies, if you can find them, and toss gently.
Sharon fruit's also great in Middle Eastern Breakfast Tabbouleh or simply slice in half and freeze, then serve as a 'natural' sorbet at your next dinner party.
