Main Difference
The main difference between the Sharon fruit and persimmon is that the Sharon fruit is a variety of persimmon which is about the size of a tomato and nearly seedless and the persimmon is a fruit of orange color, sweet, and quite astringent when immature.
Sharon Fruit vs. Persimmon
Sharon fruit refers to a single variety of persimmon. Persimmon was known to the ancient Greeks as “the fruit of the gods.“ It refers to a fruit that resembles a large tomato and is very sweet. Sharon is especially one of an early-fruiting orange variety. It is grown in Israel. Persimmon can be identified worldwide. Sharon fruit is a variety of persimmon. Persimmon is available in many types around the world. Sharon fruit is a type of persimmon which is non-astringent. Some of the persimmons are astringent. Sharon fruit mainly grows in the Sharon plain in Israel. Different types of persimmon are native to many parts of the world. Sharon fruit is particularly sweet in taste and juicy. Persimmon is slightly tangy and sweet. Sharon fruit is seedless. Persimmon is a fruit with astringent and numerous health benefits. The skin of the Sharon fruit is like that of an apple. It can be tough, and therefore is often removed before eating. Although, it can also be eaten like an apple’s skin. Persimmon is a yellowy-orange color fruit, that is tomato-shaped. The stringency of the Sharon fruit is removed artificially by exposing the ripened fruit to carbon dioxide. The main feature of the Sharon fruit is the absence of core and seeds. Hence, it can be eaten as a whole. Persimmon is a good and rich source of vitamin A, vitamin C, minerals such as potassium, manganese, and iron, as well as dietary fibers. Also, it contains many antioxidants and is good for healthy skin, immune system, and for the treatment of cancer.
Comparison Chart
| Sharon Fruit | Persimmon |
| a variety of persimmon which is about the size of a tomato and nearly seedless | a fruit of orange color, sweet, and quite astringent when immature |
| Astringency | |
| non-astringent | some persimmons are astringent |
| Grow in | |
| mainly grows in the Sharon plain in Israel | many types of persimmon are native to different parts of the world |
| Seeds | |
| seedless | contain seeds. |
| Taste | |
| particularly sweet | sweet and slightly tangy |
What is Sharon Fruit?
Sharon fruit is one of the varieties of persimmon fruit that mainly grows in the Sharon plain in Israel. It is one of early-fruiting orange variety which is grown in Israel. It is a type of non-astringent persimmon, and its stringency is artificially removed by exposing the ripened fruit to carbon dioxide. Different types of persimmon are native to many parts of the world. Sharon fruit is particularly sweet in taste and juicy. The main feature of Sharon fruit is that it is seedless and can be eaten as a whole. The skin of the Sharon fruit is like that of an apple. It can be tough, and therefore is often removed before eating. Although, it can also be eaten like an apple’s skin. The main and unique feature of Sharon fruit is the absence of core and seeds.
What is Persimmon?
Persimmon is an edible fruit that resembles a large tomato and is very sweet. Persimmon can be identified worldwide. It is available in many types around the world. Different types of persimmon are native to many parts of the world. Persimmon is slightly tangy and sweet. Persimmon is a fruit with astringent and numerous health benefits. It is a yellowy-orange color fruit, that is tomato-shaped. Persimmon is a rich source of vitamin C, vitamin A, minerals such as potassium, manganese, and iron, as well as dietary fibers. Also, it contains many antioxidants and is good for healthy skin, immune system, and for the treatment of cancer. Persimmon was known to the ancient Greeks as “the fruit of the gods.“ They are high in glucose and have various medicinal uses. The Japanese Persimmon, known as the sweet persimmon, is the most widely cultivated species. It ripens to varying degrees of softness, until it becomes transparent and jelly-like, making an excellent dessert mousse when mixed with cream. The astringency of persimmon is due to the presence of tannins, which are reduced with the ripening of the fruit. Some commercially important types of permissions are Hachiya, Fuyu, Japanese persimmon, Sharon fruit, Chocolate persimmon, and Tanenashi. Both Fayu and Hachiya are two types of Asian/Japanese persimmon or Kaki (Diospyros kaki).
Key Difference
Conclusion
Sharon fruit is one of the types of persimmon and persimmon is a famous worldwide cultivated fruit with good taste and may health benefits.
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