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Sharon fruits are small in size, averaging 5 to 8 centimeters in diameter, and have a plump, oblate appearance with a flat top and bottom and a curved, rounded center. The skin is smooth, waxy, thin, shiny, and taut, capped with a green to dark brown, brittle, papery calyx. The skin also showcases vibrant orange to dark orange hues with hints of red undertones. Underneath the skin, the pale orange flesh is initially firm, dense, and aqueous with a crisp consistency. If the fruits are left for a few days at room temperature, they will soften, developing a squishy, succulent, and delicate feel with a tender, jelly-like pulp. It is important to note that Sharon fruits can be eaten firm or soft and can be consumed immediately after purchase. A distinct feature of Sharon fruits is their seedless and coreless nature. Occasionally, tiny brown specs may appear within the flesh, but this is a natural indicator of sugar and is not a sign of decay. Sharon fruits contain high sugar levels, averaging above 20 Brix, contributing a mild, sweet, and saccharine taste with brown sugar nuances.
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