Sharon Fruit Picking in Italy and “Le Fave dei Morti”

sharon fruit

A feast of colours

When autumn comes there are plenty of colours around: all those multicoloured crunchy leaves seem to dress the woods beautifully; the mistic air and the peace you can get whilst walking in the countryside is so calming to the mind… I love autumn.

In the north of Italy there is a distintive orangy coloured fruit which seems to be everywhere at this time of year: it’s the sharon fruit.

So rich in vitamins and completely pesticide- free it is one of the best fruit you can have. The sharon fruit tree does not need any treatment in order to get big juicy fruit.

You can eat them on their own or you can use them for cake making, chutneys or add them to yogurt as a dessert. Some people make lovely mousses with cream and vanilla. It is quite a versatile type of fruit.

Today I went to collect some and it looks like I have done quite well!

sharon fruit

My sharon fruit harvest today!

My dad helped picking them;

picking sharon fruit

And a treat for this weekend is “Le fave dei morti” or “The beans of the dead”.

They are small and soft biscuits typical of many Italian regions and they are prepared on the occasion of the feast of All Saints, between the 1st and 2nd of November.

According to the legend the dead come to visit the world of the living and they are welcomed with these delicious almondy sweets.
They are a mixture of almonds, pine nuts, sugar, eggs and flour. They are often flavoured with alcohol and lemon zest and sometimes cinnamon.

The recipe varies from region to region; this is the one I usually use. You can add some food colourings if you like or a tsp of cocoa powder.


La ricetta: le fave dei morti

200 g flour
100 g icing sugar
100 g almonds
50 g pinenuts
40 g butter
1 egg
the zest of one lemon
2 tbsp grappa or brandy
a pinch of cinnamon
optional: food colourings or cocoa powder


Finely chop the almonds and the pinenuts and mix them in a bowl with the sugar.

Make a hole in the center and add the melted butter, the flour and the grated lemon zest. Also add the beaten egg, the brandy and the cinnamon.

Combine the ingredients well then divide them into 15 pieces the size of a ball (add the food colourings if you wish).
Bake at 160C for about 15 minutes. Make sure you don’t burn them!

Let them cool down and serve with some sweet white wine.

Have a nice weekend!

Italian almond sweeties fave dei morti

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3 Responses to Sharon Fruit Picking in Italy and “Le Fave dei Morti”

  1. Louise

    I had an aunt who always talked about gathering Sharon Fruit in Italy, Alida. I believe it is much like what we call persimmons, which I have never had. Now, I must try them:)

    She also made “Le fave dei morti” when we were kids. I still remember how delicious they were. I really should make them for my grandchildren one day. I have her recipe somewhere around here, lol…

    Thanks for sharing, Alida…

  2. Angie@Angie's Recipes

    wow I wish I could join you with sharon picking!
    Those beans of the death are so interesting.

  3. la cucina di Molly

    Che bell’albero di cachi colmo di frutti! Che meraviglia i tuoi dolcetti, devo provarli! Un bacione e buon weekend!

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