The Sharon fruit, scientific name, Diospyros kaki, has several vernacular names, many of which precede its current given name. These names include the Japanese Persimmon, Kaki Persimmon, Asian Persimmon and Korean mango. The most common name though that it should be associated with is the cultivar "Triumph". There are two types of persimmon cultivars: astringent and non-astringent. The Sharon fruit is an improved kaki (astringent) variety, meaning it has been modified to become a fruit better than its ancestors. The Sharon fruit, when picked is treated over 24 hours to carbon dioxide, thus removing its inherent bitter qualities and sweetening the fruit. This controlled atmospheric storage is not a new method; evidence suggests that harvested crops have been stored in controlled environments since the Egyptian period.

Sharon fruit has many characteristics which give it an edible advantage over other persimmon counterparts. It is seedless (or nearly seedless), has no core, void of any astringency or bitterness (a commonplace characteristic of so many varieties) and it can be eaten as a whole fruit, even when unripe. By appearance alone, though, Sharon fruit shares many common characteristics of other persimmon varieties. It has a somewhat oval tomato shaped resemblance with an indented leaf on its stem end, pumpkin colored tones in both skin and flesh and when ripe, possesses layers of flavors reminiscent of baking spices and brown sugar. Its texture varies from crisp and succulent when young to soft and custard-like as it overly matures. Sharon fruit are eaten fresh or cooked and preserved in dried and canned form.

Nutritional Value

Sharon fruit's most highly regarded nutritional asset is its level of beta carotene found in both its skin and flesh. The beta carotene provides a highly proportionated level of vitamin A and Vitamin C. The fruit also has high levels of protein and glucose.

Serving Ideas

Sharon fruit can be used as a fruit in both sweet and savory applications. When ripe it is preferred fresh as a salad ingredient and dessert garnish. Persimmons can be added to salsas, used to create sauces, pureés, jams and used as an additional ingredient for marinades. Persimmons can also be baked, used as an principal ingredient in breads, cookies, cakes and ice creams. Sharon fruit pairs well with squashes, pumpkins, bright fresh cheeses such as mild chevre, aged cheeses such as manchego and parmesan. It also pairs well with pepitas, almonds, figs, pears, candied apricots, grilled shellfish and pork.

Geography/History

Sharon fruit is native to Israel and its parentage native to China, where persimmons have been cultivated since 1000 BC. There are thousands of cultivars that have been developed outside of China, specifically in Japan and Korea. The Sharon fruit began its prolific centuries of cultivation in the Sharon Plain of Israel, whose mild arid climate and long days of sun in summer contribute to trees bearing abundant harvests of fruit in late autumn through winter. Though persimmon seeds reached the United States first in 1856 via Commodore Perry in Japan, the USDA approved the fruit for distribution and additional varieties arrived between 1911 and 1913. The first documented picture of a mature Sharon fruit was in 1913. As Sharon fruit is an "astringent" type of persimmon, it ripens slowly, ships well and when stored at temperatures of 30º F its shelf life has been known to reach four months.

Seasons/Availability

Sharon fruit is available September through December.