Citrus keraji Hort. ex Tan.
Mandarins and their hybrids
October – January
Keraji Mandarin comes from Kikai-Jima Island in Kagoshima Prefecture (Japan). Apparently, it was discovered at the village of Keraji at the end of the 18th century. The genetic origin of the Keraji Mandarin is under study, but it probably is a natural hybrid between Kunenbo, a Chinese mandarin introduced in Japan hundreds of years ago, and the Kikaimikan, a Japanese mandarin hybrid. It is characterized by its high resistance to cold and the quality of its fruits.
TREE AND FRUIT DESCRIPTION:
Vigorous, wide, open-crowned tree. It has the particularity that in conditions of extreme cold can lose its leaves. Fruit of small-medium size, with an oblate morphology but with almost straight edges. Fine, slightly rough, dark yellow bark when fully ripe. Easy to peel. Juicy pulp, with a good balance between sweet and bitter, but shows little acid. Contains few seeds, but large.
Variety used in the traditional Japanese cuisine, both green and ripe. For example, its rind is used, as the Yuzu’s, to prepare kosho sauce. The Keraji mandarin is also used as a substitute for lemon. It has a surprisingly sweet lemonade flavor.