Native to China, the sweet and slightly tangy sharon fruit was introduced to Southern Europe in the 1800’s.
The fruit is quite sharp and bitter in taste. Left to mature and ripen the tannin content naturally reduces and the fruit develops its characteristic sweet and tangy flavour. Exposing the fruit to carbon dioxide speeds up the maturing process.
The sharon plant was originally named after the Sharon plain in Israel
January, February, November, December
China, Middle East, Brazil