Sharon fruit

fresh & sweet

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. The fruit has a wonderful sweet, fresh flavour even if it is still firm.

Origin Origin

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.

Taste Taste

The flesh of the Sharon fruit is orange. It has a fresh to very sweet taste.

Use Use

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.

Storage Storage

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.

tips TIP!

Try using Sharon fruit in a chutney or compote.

Availability sharon fruit Availability sharon fruit

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


Nutritional value sharon fruit Nutritional value

  per 100 gr
Energy 77 kcal
Carbohydrates 18,6 g
ow which sugars 13 g
Fat 0 g
of which saturates 0 g
Fibre 0,5 g
Protein 1 g
Sodium 1 mg
Vitamin C  

Growing areas Growing areas

Growing areas Sharon fruit

Click to enlarge

Tips for preparing sharon fruit.

How do you cut a sharon fruit?

Recipes with sharon fruit.

Our favourite recipes with sharon fruit!

More recipes?

Discover all recipes