Sharon fruit is a native Chinese fruit. It is a deep orange, waxy fruit of which the shape is similar to a tomato. The flesh is orange coloured, has a sweet flavour and when firm possesses an apple-like crunch. The fruit contains no seeds.
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Sharon fruits are available from Israel, Spain and South Africa.
Carbohydrates, Fiber, Iron, Protein, Vitamin A, B and C.
The flesh of the sharon fruit is orange coloured, has a sweet flavour and when firm possesses an apple-like crunch.View Sharon fruit
There are many ways to prepare sharon fruit. The skin is normally not eaten and can easily be removed with a knife. If you prefer to eat the skin, make sure to wash it. When this is done the sharon fruit can be eaten raw, cooked or converted into juice.Consumption
Sharon fruit can be used fresh or dried and are commonly eaten out-of-hand. The fruit is sweet and therefore popular for salads, yogurt, juices, sauces and stuffing cakes and cookies. The skin can be eaten, but this is commonly not done.When to eat
Sharon fruit is ripe when it is soft and has a deep red color. If the fruit is still hard, it can be ripened at room temperature. Ripe sharon fruit can be frozen with no loss of taste.
Did you know?
- In lots of other languages persimmon is called ‘kaki’, which is often confused with the sharon fruit.
- Sharon fruit is round shaped and can be eaten while firm, kaki is oval shaped and can only be eaten ripe and soft.
- Sharon fruit is known to the ancient Greeks as ‘the fruit of the gods’