Sharon Fruit (Persimmon)
Diospyros kaki · kaki · persimon
Sharon Fruit (Persimmon): what every chef needs to know
Stock your walk-in with Sharon Fruit (Persimmon) — a seedless persimmon variety that is crisp and ready to eat immediately at purchase, without the astringency-ripening period required by regular persimmon. The flavour is sweet with honey and cinnamon notes. Sharon fruit has a distinctive orange colour and smooth skin. Unlike traditional persimmon, sharon is suitable for consumption even in its firm, not fully soft state. The season runs from October to January. Sharon is well-suited to salad applications thanks to its firm structure.
Sharon Fruit (Persimmon): nutritional values per 100g (fresh)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Sharon Fruit (Persimmon): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Israeli winter salad of sharon saute wedges, soft goat's cheese, pomegranate seeds and balsamic vinaigrette
Thin slices of sharon saute with olive oil, walnuts and fresh thyme as a simple yet elegant starter
Puff pastry tart with a sharon saute confiture base and fresh sharon saute slices, finished with a neutral glaze
Sharon Fruit (Persimmon): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Peel thinly; cut into wedges or thin slices. Its firm texture makes sharon saute excellent for mixed salads.
Cook without the skin in lightly salted water; blend with butter and nutmeg to a smooth purée as a side dish.
Traditional Japanese drying method: peel, hang on a string, massage daily; produces a concentrated sugar crust.
Sharon Fruit (Persimmon): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Sharon Fruit (Persimmon): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Sharon fruit (persimmon, Triumph variety) is available from October to January via imports from Israel and Spain. The seedless, low-tannin variety does not require ripening before consumption.
Sharon Fruit (Persimmon): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Sharon Fruit (Persimmon): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Rose petals, cinnamon and rich honeyed sweetness of late-harvest Gewürztraminer seamlessly match the cinnamon-honey flavour profile of sharon saute
- asace Vendanges Tardives Gewürztraminer
Honey and apricot with vibrant acidity offer ideal balance alongside the rich, honeyed sweetness of sharon saute desserts
- Mosel Auslese
- Rheingau Auslese
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Sharon Fruit (Persimmon)
At what temperature should you store Sharon Fruit (Persimmon)?
Store Sharon Fruit (Persimmon) at 4–8°C (cold storage), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Sharon Fruit (Persimmon) professionally?
The primary professional technique for Sharon Fruit (Persimmon) is Raw in salad at cold for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Sharon Fruit (Persimmon) contain allergens?
Sharon Fruit (Persimmon) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Sharon Fruit (Persimmon)?
Sharon Fruit (Persimmon) provides 70 kcal, 0.6g protein and 0.2g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Sharon Fruit (Persimmon) in season?
Sharon Fruit (Persimmon) is in season in Northern Europe during Oct, Nov, Dec, Jan. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
