The Sharon fruit, more commonly known as a persimmon or Japanese persimmon, is a sweet, tomato-shaped orange fruit you can find in grocery stores from late September through May. The persimmon has a delicately sweet and cinnamon-laced flavor, and develops a custard-like texture when fully ripe.
Sharon fruit can be eaten like an apple or sliced and added to salads, salsas or sandwiches. They are edible before fully ripe, and are sweet with a crisp texture. According to the California Department of Public Health, one medium-sized Sharon Fruit 118 calories, 0 g of fat, 1 g of protein, 31 g of carbohydrates, 6 g of dietary fiber and 2 mg of sodium. This fruit is rich in vitamins A and C. One fruit provides 2,733 International Units, or 55 percent, of the recommended daily value (DV) for vitamin A and 12.8 mg, or 21 percent, of the DV for vitamin C. Sharon Fruit are also high in manganese, a trace mineral, meeting 30 percent of the DV in one whole fruit.
Although you can eat a Sharon Fruit persimmon when it is hard and crispy, it will not be as sweet as when it is fully ripe. However, do not wait until this fruit is over-ripe, as it becomes mushy. The skin is edible, so you do not have to peel it, but avoid eating the seeds. Cut a just-ripe into smaller pieces and mix it into salads, or use it as an ingredient in desserts or puddings when the flesh is riper and softer.