The three fruits look very similar. But what is the real difference between persimmon, persimmon and sharon? We clarify.
Late autumn is the start of the season for the delicious orange fruits in this country, the taste of which reminds us of muskmelons (Cucumis melo) and peaches (Prunus persica ) remind. We are talking about the fruits of the ebony plant Diospyros kaki native to Asia. The deciduous tree, which can reach a height of more than 20 meters, loves warm locations and is therefore mainly found in the tropics and subtropics. All three fruit types - the kaki, persimmon and sharon - belong to the same species. But how do they differ?
Difference between Persimmon, Persimmon and Sharon
The kaki - or persimmon - is considered the origin of the persimmon and the Sharon, it is rather roundish and turns dark orange to reddish when ripe. Their skin is thick and leathery and encases the extremely soft flesh inside. After successful fertilization, the persimmon develops up to eight black-brown seeds and can only be eaten when fully ripe. This is due to their tannins, the tannins that trigger a furry feeling on the tongue as soon as you bite into a fruit that is not quite ripe. Persimmons are best peeled or the soft flesh is scooped out like a kiwi (Actinidia sp.). The 'Tipo' variety is usually hidden behind the name 'Kaki' in the trade. This is mainly grown in China, Korea and Japan.
The cultivated forms Persimone and Sharon
Persimmon and Sharon are cultivated forms and therefore special varieties of persimmons. The persimmon variety 'Rojo Brillante' is marketed as persimmon. It mostly comes from Spain, is rather elongated-oval and yellowish. The persimmon can be eaten like an apple with the skin on, but some still have seeds. The branded fruit Sharon, on the other hand, is mainly grown in the Sharon Plains in Israel. The actual variety behind it is called 'Triumph'. In contrast to the persimmon, it is flatter and smaller, and its shape is reminiscent of that of a persimmonorange-yellow tomato (Solanum lycopersicum). It has a much thinner skin than persimmons, but no seeds and firmer flesh. Both the persimmon and the sharon no longer have any tannins and can therefore be eaten when they are unripe. However, this is due to the post-treatment with a ripening gas such as ethylene, similar to bananas (Musa × paradisiaca). Without these, the persimmon and the Sharon would hardly be edible. However, both variants have a significantly longer shelf life than the original kaki. However, some claim that they cannot match the aroma of naturally ripened persimmons. However, all variants have one thing in common: They taste incomparably sweet and fruity. Are you also interested in other sweet rarities? You can find the sweetest fruit in the world here in a portrait.
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