Kabosu – Highly aromatic Japanese citrus for juice and cooking
€36.93
Tax included
Le Kabosu est un agrume japonais traditionnel, récolté principalement vert pour son jus vif et très aromatique. Il est particulièrement apprécié en cuisine japonaise pour accompagner poissons, sauces, ponzu et préparations salées.
-9 °C — established, acclimatised plant, during a brief frost
Harvest
Green: late summer to autumn; yellow: later
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 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.
Frequently asked questions
Why pick Kabosu green?
That is the stage at which it is traditionally wanted, for its acidity and its fragrance in Japanese cooking.
Can it be left to turn yellow?
Yes. The fruit yellows as it ripens and its profile becomes less sharp.
Does it have seeds?
Yes.
How is it used?
Chiefly for its juice, in sauces, with fish, in marinades and in ponzu.
: A3-3L-05-6081
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Data sheet
Rusticité
-9 °C
Nom botanique
Citrus sphaerocarpa
Nouveauté
Oui
Période de maturité
Juillet / août
Novembre / décembre
Septembre / octobre
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