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Sharon Fruit
Sharon fruit is a variety of Japanese kaki persimmon (see separate entry). It was developed in Japan, but named after the Sharon Plains in Israel, now a major Israeli export. About the size of a large tomato, with an orange skin, it is an astringent type but can be eaten as a fruit with firm flesh, due to artificial ripening. There is no need to peel a sharon fruit, the core can be eaten and there are no seeds in the tangy yellow-orange flesh. Sharon fruit are a source of vitamin A and C.




