When most people think of fall fruits, they likely think of apples and pears. But other delicious fruits are in season during the autumn months. Sharon fruit and Persimmon are two such fruits. Though they share some similarities, there are some key differences between these two types of fruit.
The main difference between Sharon fruit and Persimmon is their taste. Sharon fruit is much sweeter than Persimmon. Persimmons, on the other hand, have a slightly more tart flavor.
The rest of the article will go into more detail about the differences between Sharon fruit and Persimmon.
What is a Sharon Fruit?
Sharon fruit is named after the Sharon plain in Israel. This fruit is a member of the Ebenaceae family. This fruit is also sometimes called kaki or Japanese Persimmon.
The Sharon fruit tree is native to China but has been cultivated in Japan for centuries. Sharon fruit is a small, round fruit with a thin skin. The skin can be either red, orange, or yellow. Sharon fruit is sweet and juicy, with a texture similar to that of a peach. It is typically eaten fresh but can also be used in pies, jams, and other desserts.
Sharon fruit is an excellent source of Vitamin C, fiber, and magnesium. It is also low in calories and fat-free, making it a healthy choice for those watching their weight. Sharon fruit is typically available around the year.
What is a Persimmon?
The scientific name for persimmons is Diospyros kaki. This fruit is also a member of the Ebenaceae family. Persimmons are native to China and Japan.
There are two types of persimmons: astringent and non-astringent. Astringent persimmons are not edible until they are very ripe. The astringent kind contains high levels of tannins, which can make them very sour. The non-astringent kind does not contain as much tannin, making them sweeter. Both types of persimmons are high in vitamins A and C.
When they are ripe, the flesh is soft and sweet. Non-astringent persimmons can be eaten when they are firmer, like an apple.
Persimmons are typically oval or slightly cone-shaped. The skin can be orange, yellow, or red. The flesh of the fruit is either orange or yellow. Persimmons are often eaten fresh but can also be used in baked goods or preserves.
Differences Between Sharon Fruit and Persimmon
Sharon fruit and persimmons are two fruits that look similar but taste quite different. Sharon fruit is a type of Persimmon, but it is bred to be eaten when it is still firm. This gives it a crispy texture and a tart flavor.
Persimmons, on the other hand, are meant to be eaten when they are soft and squishy. This gives them a sweet and almost syrupy taste.
In terms of appearance, Sharon fruit is smaller, and rounder than a persimmon, and its skin is more orange in color. Persimmons are larger and more elongated, and their skin ranges in color from yellow to red.
Sharon fruit has a thin skin that is difficult to peel, while Persimmon also has a thin skin that can be slightly easier to peel.
Sharon fruit is less astringent than Persimmon. The tannins in Sharon fruit are water-soluble, while the tannins in Persimmon are not. This means Sharon fruit becomes less astringent when water exposure, while Persimmon does not.
These differences in astringency levels are due to differences in the structure of Sharon fruit and Persimmon. When ripening, Sharon fruit breaks down cell walls, releasing tannins into the fruit's flesh. On the other hand, Persimmon ripens from the inside out, which keeps tannins concentrated in the fruit's skin.
Comparison Chart: Sharon Fruit Vs Persimmon
|Color||Reddish Orange||Light Orange|
|Appearance||Tomato shaped||Rounded, Oval, Heart shaped|
Similarities Between Sharon Fruit And Persimmon
Both fruits are native to Asia and have an oblong shape and a bright orange hue. Sharon fruit is slightly smaller than a persimmon, with slightly thinner skin, but both are relatively similar. The flesh of a Sharon fruit is also fibrous like that of a persimmon, making it easier to eat. Both fruits are sweet and delicious, although persimmons are generally considered sweeter.
Why does Sharon Fruit make your mouth dry?
The answer lies in proanthocyanidins, more commonly known as tannins. Tannins are a type of plant compound that have astringent properties. That means they can shrink or constrict body tissues.
When tannins come into contact with mucous membranes, such as those in your mouth, they cause them to contract and feel dry. Sharon fruit contains high tannins, which is why eating them can make your mouth feel parched.
Should you eat persimmon skin?
Depending on the variety, persimmon skin can be either edible or inedible. For example, the Fuyu persimmon's skin is thin and sweet and can be eaten along with the fruit's flesh.
On the other hand, the skin of the Hachiya persimmon is astringent and should not be eaten until the fruit is fully ripened. In general, it is safe to eat the skin of Persimmon as long as it is free of pesticides.
The fruit's skin is rich in fiber and nutrients, so eating it can offer some health benefits. However, if you are unsure about whether or not to eat the skin, it is always best to err on the side of caution and avoid eating it.
Is Sharon fruit healthy?
Sharon fruit is packed with nutrients and antioxidants, making it an excellent choice for a healthy snack. Not only is it lower in calories than other fruits, but it also contains natural sugars.
In addition, Sharon fruit is a good source of dietary fiber, which can help to regulate digestion and promote a healthy intestinal microbiome. So if you're looking for a delicious and nutritious snack, pick up a few Sharon fruits the next time you're at the grocery store.
In conclusion, Sharon fruit is an excellent addition to your diet for its many health benefits. It’s low in calories and high in fiber, making it perfect for weight loss or management.
On the other hand, Persimmon has more sugar and calories but also contains important vitamins and minerals. So if you’re looking for a healthy snack that will help keep you energized throughout the day, reach for a Sharon fruit instead of a persimmon.
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