The first fruit to be treated and marketed using this process was the Sharon fruit, a persimmon grown in Israel and named for ...

Something tells me it must be winter again. Sharon fruit is a variety of Persimmon. It gets its name from Israel, where it is extensively grown. A small glowing orange fruit with a waxy skin ...

Apart from its abundance of benefits, the persimmon, first cultivated in ... Then growers in Israel dubbed it the Sharon fruit - apparently in an attempt to make it more attractive to customers.

Choose fruit that feels supple when gently pressed. Unlike ‘astringent’ varieties of persimmon, that need to ripen until really soft, Sharon fruit can be eaten while firm, skin, seeds and all.