The difference between persimmon and a Sharon fruit is about the same as the difference between a Boskop apple and a Braeburn apple. These are different varieties of the same fruit.
The difference between persimmon, Sharon, and persimmon
The fact that a difference is made between kaki and Sharon, although the fruits look confusingly similar, is because they are used to designate different varieties of the same fruit genus. The Sharon fruit, like the persimmon fruit, are special cultivated forms of kaki, which are each planted in different growing areas and have subtle differences in taste.
- The persimmon, better known as kaki, originally comes from Asia and is mainly cultivated in Japan, China, and Korea. When ripe, the rounded fruit is dark orange to red.
- Their skin is more leathery and firm, protecting the soft flesh inside. In addition, the fruit variety usually has 8 seeds.
- Due to the tannins, the fruit is only edible when fully ripe. The shell of the persimmon is not eaten.
- The Sharon fruit was bred in such a way that the skin is thinner than the persimmon and can be eaten.
- Their flesh is somewhat firmer and has no seeds. It can also be eaten unripe.
- In addition, the Sharon is slightly flatter and smaller than the Kaki. This type of fruit was first cultivated in the Sharon plain in Israel. In the meantime, however, it can also be found in South America, Spain, and Italy.
- With its elongated, oval shape, the persimmon variety resembles a romaine tomato and is usually harvested in Spain.
- Although this type of fruit still has isolated and significantly smaller seeds, it can also be eaten with peel.
- In terms of taste, all three varieties have a very sweet and fruity taste due to their particularly high sugar content.
- The fruits are also rich in beta-carotene, from which the body can produce vitamin A. This supports cell protection and the maintenance of the normal function of the eyes and skin.
- All varieties of persimmon are good suppliers of vitamin E and vitamin K.