The main difference between Sharon fruit and persimmon is that the Sharon fruit is a variety of persimmon, which is nearly seedless and about the size of a tomato whereas the persimmon is a type of edible fruit of orange color, very sweet, and quite astringent when immature.
Sharon fruit and persimmon are two types of edible fruits, which are orange in color and very sweet. They are famous due to their nutritional value. Furthermore, the astringency (dry, puckering mouthfeel caused by the tannins in unripe fruits) of Sharon fruit is artificially removed and hence, it can be edible at all stages of maturity.
Key Areas Covered
1. What is Sharon Fruit
– Definition, Astringency, Features
2. What is Persimmon
– Definition, Types, Health Benefits
3. What are the Similarities Between Sharon Fruit and Persimmon
– Outline of Common Features
4. What is the Difference Between Sharon Fruit and Persimmon
– Comparison of Key Differences
Astringency, Chocolate Persimmon, Fuyu, Hachiya, Persimmon, Sharon Fruit, Tanenashi
What is Sharon Fruit
Sharon fruit is the variety of persimmon grown in the Sharon plain in Israel. The stringency of the Sharon fruit is artificially removed since the fruits are ripened off in the tree by exposing them to carbon dioxide.
The main feature of Sharon fruit is the presence of neither core nor seeds. Therefore, it can be eaten as a whole.
What is Persimmon
Persimmon is a yellowy-orange color fruit, which is tomato-shaped. Most persimmons are astringent until ripening. This astringency is due to the presence of tannins, which are reduced with the ripening of the fruit. Some commercially important types of permissions are Japanese persimmon, Hachiya, Fuyu, Sharon fruit, Chocolate persimmon, and Tanenashi. Both Hachiya and Fayu are two types of Asian/Japanese persimmon or Kaki (Diospyros kaki).
- Hachiya – It is an acron-shaped persimmon in the size of a medium peach. It has a bright orange color, and shiny skin. Hachiya is extremely astringent; when fully-ripened it is very soft, incredibly sweet and can be eaten as a pudding.
- Fuyu – It is a tomato-shaped, bright orange color persimmon, which is not astringent. Fuyu is crisp, sweet, and crunchy.
- Chocolate persimmon – It is a persimmon with a brown-streaked flesh and faint chocolate flavor.
- Tanenashi – It is acorn-shaped persimmon grown in Florida. It is astringent and yellow-orange in color.
Persimmon is a rich source of dietary fibers, which can beat apples. Also, it is a good source of vitamin A and vitamin C as well as minerals such as potassium, manganese, and iron. In addition, it contains many anti-oxidants. Thereby, persimmon is good for healthy skin, immune system, and for cancer.
Similarities Between Sharon Fruit and Persimmon
- Sharon fruit and persimmon are two types of edible fruit.
- They can be red, orange or yellow in color and resemble a tomato in size.
- Both are important in taste and the nutritional value.
- They are available in both fresh and dried forms.
Difference Between Sharon Fruit and Persimmon
Sharon fruit refers to a variety of persimmon, especially one of an early-fruiting orange variety grown in Israel while persimmon refers to an edible fruit that resembles a large tomato and has very sweet flesh.
Moreover, the Sharon fruit is a variety of persimmon while several types of persimmon can be identified worldwide.
Furthermore, Sharon fruit is a type of non-astringent persimmon while some persimmons are astringent.
Besides, Sharon fruit primarily grows in the Sharon plain in Israel while different types of persimmon are native to different parts of the world.
In addition, Sharon fruit is particularly sweet while persimmon is sweet and slightly tangy.
Also, Sharon fruit is seedless and can be eaten as a whole while other persimmons contain seeds.
Sharon fruit is a type of persimmon that is not astringent or its astringency has artificially removed. Persimmon is a sweet fruit in tomato-size with numerous health benefits. The main difference between Sharon fruit and persimmon is the astringency.
1. “Sharon Fruit | Information, Recipes and Facts.” Specialty Produce, Available Here
2. “Types of Persimmons: Fuyu, Hachiya, Sharon, and More.” Berkeley Wellness | University of California, 12 Nov. 2015, Available Here
1. “Diospyros kaki Sharon – fruits” By Genet (CC BY-SA 3.0) via Commons Wikimedia
2. “Persimmons yamagata 2005-10” By Geomr – Self-published work by Geomr (CC BY-SA 3.0) via Commons Wikimedia
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