The sharon fruit, a member of the persimmon family, looks like an orange tomato, with a waxy skin, yellow-orange flesh and green-brown leaves, forming a calyx at the stem-end. They have a sweet flavour, with hints of apricot and vanilla and the whole fruit (except the calyx) is eaten.

Unlike persimmons, sharon fruit are not astringent, so can be eaten when firm.

SHARON FRUIT are classed as a fruit.


Sharon Fruit are best eaten as they are, with a sprinkling of lime juice to balance their flavour. They are also very good in creamy desserts such as meringues and tropical trifles.

Nutritional Information

Typical values per 100g (raw): energy 77 kcal, 308 kJ; protein 0.7g; carbohydrate 19.7g; fat 0.4g.


All of the fruit can be eaten except for the leaves.


Store at room temperature.


Select firm fruit. While brown spots may appear on the surface and inside the fruit, it is just an indication that the sugar in the fruit has crystallized and created sweet pockets - the fruit is still perfectly edible.

Fun Fact

The Sharon fruit originated in the Sharon valley in Israel.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.

South Africa