Fruit – Vegetable – Tropical Fruits
Sharon fruits are named after the coastal plain of Israel. For their origin and spread see kaki.
Sharon fruits are an Israeli advanced breeding of the kaki, they are “low-maintenance” variation: They grow easily to harvest in low shrubs, contain neither tannin nor seeds and can be eaten whole with the skin on.
Today, Sharon are cultivated everywhere except in Israel and Colombia, Brazil and Spain.
They are imported from October to March from the cultivation countries. The fruits taste best in November.
They may be eaten raw as well as put in sweet salads. They can be mashed for creams or drinks and stewed for compote.
Ripe fruits with a sliceable consistency can be put in the fridge for 1 or 2 days. Post-maturation: room temperature.