Citrus sphaerocarpa hort. ex Tan.

ORIGIN DATA:

Kabosu is possibly a hybrid between a Papeda and a Sour Orange, originally from China but popularized in Japan, where it arrived at the end of the 17th century. There are other theories that claim that it originated naturally in the prefecture of Ōita (Japan), or by mutation of Yuzu in the same prefecture. Kabosu is characterized by the richness of essential oils in the rind of its fruit and the acidic fragrance of its juice. The fruit is consumed both green, from August to October, and ripe, and is very popular in Japan.

TREE AND FRUIT DESCRIPTION:

Medium vigorous tree, open growth habit and dense foliage. Leaves with winged heart-shaped petiole. Medium-sized fruits, somewhat larger than Yuzu, spherical in shape and usually with a small apical mamelon with the pistil insertion area characteristically sunken. The rind is very aromatic, slightly pebble, ranging from lime green to yellow. The flesh is pale yellow in the green fruit and yellow-orange in the ripe fruit. Acid juice, with bitter touches and a particular fragrance. It has seeds, more than Sudachi but less than Yuzu.

USES:

In Japan the grated rind is used as a condiment, and the juice as a substitute for vinegar to make sauces, soups or flavoring fish.