Seeour sharon fruit

Sharon fruit

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.

Our Sharon fruit go under our brand Discovered.

Passport Sharon fruit

Name Sharon fruit
Family Ebenaceae
Species Triumph
Origin Asia
Origin South Africa, Israel, Spain
Availability Year-round
Packaging Ask for the options
BRand Discovered or supplier's brand

Storage advice Sharon fruit

In the store
Before selling, sharon fruit must be stored in a cool, dry place at 0-2°C and at a relative humidity (RH) of 95%.

At home
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.

Usage tips Sharon fruit

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.

Ripeness / Freshness Sharon fruit

When the fruit is soft, it is ripe. The flesh looks translucent when slightly overripe, but it is still edible.

Calendar Sharon fruit

  Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
South Africa

      Not Available

Growing areas Sharon fruit

Sharonfruit  Teelt

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.

Discovered Sharon fruit

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.