Kabosu – Highly aromatic Japanese citrus for juice and cooking

Name: Kabosu – Highly aromatic Japanese citrus for juice and cooking
Brand: Greffeur d'agrumes
SKU: 6081
Price: 38 EUR
Availability: InStock

€38.00

Tax included

Shipping: €13.90 for 1 plant, €18.90 for 2, €27.90 for 3 (Pickup point, one parcel). Free collection from the nursery, by appointment. Details

Kabosu is a Japanese citrus for aromatic juice and seasoning.

Rootstock and pot size : FA5 3.5L (€38.00)

Quantity

Delivery charges within France

	1 plant	2	3
Delivery to a DPD Pickup point	€13.90	€18.90	€27.90
Home delivery, DPD Predict with time slot	€20.90	€27.90	€36.90

Click & Collect - retrait à la pépinière: free of charge.

Shipping is charged per parcel, not per plant: several plants travel in the same box. Rates abroad and beyond three plants are shown in the basket, before any payment.

Hard-to-reach mountain villages carry a carrier surcharge of €8.48. It appears in the basket, before any payment.

We charge shipping at cost, with no margin added. If you know a cheaper option for your address, write to us — we are genuinely interested.

Dispatched on Mondays by DPD, to a Pickup point or to your door, in France and the European Union (Delivery)
Collection from the nursery possible, by appointment
Nursery in its final year of conversion to organic farming, inspected by ECOCERT (FR-BIO-01)
Mother plants regularly tested for tristeza
Need advice before choosing? Write to us

Description
Product Details

Kabosu at a glance

Type	Japanese acidic citrus
Botanical name	Citrus sphaerocarpa
Origin	Japan, and Ōita prefecture in particular
Indicative hardiness	-9 °C — established, acclimatised plant, during a brief frost
Harvest	Green: late summer to autumn; yellow: later (November in our conditions)
Fruit	Round, medium-sized
Seeds	Present
Juiciness	High
Fragrance	Fresh, complex, lemony
Uses	Juice, ponzu, sauces, fish, cooking
Self-fertile	Yes
Vigour	Strong
Thorns	Present

About Kabosu

Kabosu is a Japanese citrus for aromatic juice and seasoning, used in Japan as a condiment citrus. It is often picked while still green, the stage at which its acidity and fragrance are most sought after. Its juice brings an aromatic freshness quite distinct from lemon or yuzu. As it ripens the fruit turns yellow and the acidity gradually softens.

Our observations at the nursery

At the nursery, Kabosu comes to maturity in November. We are particularly taken with the eating quality of the fruit. In our conditions its hardiness strikes us as moderate.

Kabosu or another variety?

Kabosu is generally larger and rounder than a sudachi. It makes an excellent alternative to yuzu wherever the juice matters more than the zest. To go further, see our Japanese citrus category.