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The Sharon fruit is a type of kaki or persimmon. Unlike a kaki, the Sharon fruit is always ready to eat and contains no seeds. The fruit has a wonderful sweet, fresh flavour even if it is still firm.
This orange-red fruit is named after the Sharon Plain in Israel. Sharon fruits grow on 15 m high trees and are mainly cultivated in the river valley. Our Discovered Sharons come from Israel, South Africa and Spain.
The flesh of the Sharon fruit is orange. It has a fresh to very sweet taste.
Sharon fruits can be eaten out of hand and do not need to be peeled. You can also use the fruit in starters, main courses and desserts. Or add to a fresh fruit salad.
Sharon fruits can be eaten at any time, whether the fruit is hard or soft – it’s simply a question of personal taste. When the fruit is soft, it is ripe. The flesh looks translucent when slightly overripe, but it is still edible. Ripe Sharon fruits can be stored in the refrigerator. If you prefer to eat the fruit when it is soft, allow the firm fruit to ripen at room temperature.
Try using Sharon fruit in a chutney or compote.
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| per 100 gr | |
| Energy (kcal) | 77 kcal |
| Carbohydrates | 18,6 g |
| of which sugars | 13 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0,5 g |
| Protein | 1 g |
| Sodium | 1 mg |
| Vitamin C |
Click to enlarge
Remove the calyx.
Cut the fruit in half.
Cut into wedges and then into chunks.