They are a persimmon with the ‘astringency’ bred out so that they can be eaten at any stage of softening.
Ripeness: Sharon fruit can be eaten crispy, like an apple, soft like a Kaki, or anywhere in between.
Origin: Sharon Fruit are named after the Sharon plain in Israel.
Grown in: Israel, Spain, South Africa
Harvest & Availability:
April to August: from South Africa