Citrus junos Sieb. ex Tan.
Papedas and their hybrids
September – February
It is a very old variety, probably the result of a natural cross between a mandarin and the Ichang papeda. From China, it was taken to Japan and Korea, where there are local cultivars. Its fruits are an intrinsic part of traditional Japanese cuisine.
TREE AND FRUIT DESCRIPTION:
Moderately vigorous tree, with an erect growth and a compact crown. Leaves of elliptical morphology, with winged petiole. Small fruit, spheroidal and flattened at the poles. Granulated peel when green, somewhat rough, thick and easy to peel when ripe. With high contents of essential oils. Its color changes from dark green to a greenish-yellow when ripe. The pulp has a color between light green and pale yellow, it is very acidic and somewhat bitter, but with a pleasant aroma. It has seeds.
It is consumed green in September and October, ripen from November to January. Its juice is used to create sauces and to flavor liqueurs or vinegars, as well as to improve soups, fish dishes, sweets, teas or chocolates. It is an ingredient of ponzu sauce. Fresh grated peel of the green fruit makes for an excellent condiment, while dry peel is an appreciated spice.