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. Sharon fruit is particularly rich in vitamin C.
Sharon fruit can be eaten both hard and soft. If the fruit is still hard, it tastes crisp as an apple. As the fruit ripens, it tastes smoother and sweeter.
Sharon fruit has a wonderful sweet, fresh flavour even if it is still firm. 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.
Extra tip for the consumer
Try using Sharon fruit in a chutney or compote.
When the fruit is soft, it is ripe. The flesh looks translucent when slightly overripe, but it is still edible.
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.
Sharon fruit go esunder our brand Discovered. The packaging on Discovered products provides not only details about their source and flavour but also explains how the product should be stored and prepared.
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