Natsudaidai – Large late Japanese citrus, tangy and aromatic
€33.76
Tax included
Le Natsudaidai est un grand agrume japonais tardif, connu également sous le nom de Natsumikan. Ses gros fruits jaunes à orangés développent une saveur acidulée et légèrement amère, intéressante en jus, marmelade et transformation.
-9 °C — established, acclimatised plant, during a brief frost
Harvest
Late winter to spring
Fruit weight
Often 300 to 500 g
Seeds
Numerous on the classic type
Juiciness
Good
Flavour
Tart, lightly bitter
Uses
Fruit, juice, marmalade, preserves
Self-fertile
Yes
Vigour
Strong
Thorns
Variable
About Natsudaidai
Natsudaidai means literally 'summer citrus', because the fruit can hang on the tree for a long time and be eaten late in the season. The classic type bears large, thick-skinned fruit, more acidic and with more seeds than the Amanatsu selections. Ripening late allows the fruit to shed part of its acidity along the way.
Our observations at the nursery
In our conditions, Natsudaidai reaches full maturity in June. At that stage we find it excellent, with a flavour that recalls mandarin.
Natsudaidai or another variety?
The classic Natsudaidai is more acidic than Amanatsu, a selection of Natsudaidai sought precisely for its lower acidity. To go further, see our Japanese citrus category.
Frequently asked questions
Are Natsudaidai and Amanatsu the same?
Amanatsu refers to less acidic selections of Natsudaidai; the classic Natsudaidai is generally sharper.
When should it be harvested?
Late in the season, from the end of winter into spring.
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