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Sharon Fruit are now a major export of Israel, which might lead you to think the name is somewhat biblical, along the lines of "Rose of Sharon" and all that. The fruit was, however, actually developed in Japan as a variety of Persimmon.

Sharon fruit looks very much like a persimmon; the difference is that you can eat it while it is still firm without your entire face puckering up on you, as it would do with a firm persimmon.

Cooking Tips
No need to peel, just wash. The skin and the core are edible.

Storage
Wrap individually and freeze for up to 3 months; when thawed, use for sauces.

Other entries for: Persimmons

Persimmons, Sharon Fruit

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