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The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Origin: SPAINThe Sharon kaki is also a variety originating from China and Japan, whose cultivation has spread to the rest of the world, from the American continent to Europe, since the mid-19th century. Currently, its production is widespread in the south of France as well as in Italy and Spain.
The Sharon kaki is the edible fruit of the persimmon (Diospyros kaki), which belongs to the family Ebenaceae. The Sharon kaki belongs to the non-astringent variety of persimmons. While the astringent varieties of persimmons, such as the tomato persimmon or the bright red persimmon, need to be at their optimal ripeness for consumption and are delicate fruits, the non-astringent varieties, such as Persimon or Sharon, are more resilient and their consumption has increased in recent years.
The Sharon kaki, like other non-astringent persimmons, contains a low level of soluble tannins and can be consumed at different stages of firmness. The Sharon variety is harvested between November and March, making this time suitable for incorporating it into our diet.
The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Origin: SPAINThe Sharon kaki is also a variety originating from China and Japan, whose cultivation has spread to the rest of the world, from the American continent to Europe, since the mid-19th century. Currently, its production is widespread in the south of France as well as in Italy and Spain.
The Sharon kaki is the edible fruit of the persimmon (Diospyros kaki), which belongs to the family Ebenaceae. The Sharon kaki belongs to the non-astringent variety of persimmons. While the astringent varieties of persimmons, such as the tomato persimmon or the bright red persimmon, need to be at their optimal ripeness for consumption and are delicate fruits, the non-astringent varieties, such as Persimon or Sharon, are more resilient and their consumption has increased in recent years.
The Sharon kaki, like other non-astringent persimmons, contains a low level of soluble tannins and can be consumed at different stages of firmness. The Sharon variety is harvested between November and March, making this time suitable for incorporating it into our diet.
