John Myers
Kaki and Sharon are basically the same type of fruit. The differences can be found in the details, because the Sharon fruit is a refined cultivated form of the persimmon. While the kaki originally comes from Asia and is still mostly grown in Korea, Japan, and China today, the Sharon comes from the Sharon Plain in Israel. Today it is also grown in Spain, Italy, and South America.
In contrast to persimmons, the Sharon has a thinner skin, its flesh is somewhat firmer and it does not contain any seeds. In addition, it has a particularly mild taste. Since it produces smaller amounts of the tannin gallotannin, it is already sweet even when it is not quite ripe, while the persimmon still tastes quite bitter. It also has a longer shelf life than persimmons.
Compared to many other types of fruit, persimmons and Sharon fruits have a particularly high value of beta-carotene. They also owe the orange of the peel and the pulp to the precursor of vitamin A. Vitamin A contributes, among other things, to the maintenance of normal vision and skin, as well as to the normal functioning of the immune system.
Both fruits can easily be eaten raw and used in both sweet and savory persimmon recipes. Since the flesh is quite soft and very juicy, it makes sense to cut persimmons and sharon into small pieces. The shell is basically edible, but it tastes quite bitter in persimmons that are not yet ripe and should therefore be removed. Like a ripe tomato, a ripe persimmon yields slightly under pressure. The shell of the Sharon can always be eaten. The fruit should be washed thoroughly before consumption. It tastes e.g. B. good in a yoghurt cream.
