Kabosu

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

Medium vigor tree, open habit, and dense foliage. Leaves with winged petioles in heart shape. Medium-sized fruits, slightly larger than Yuzu, with a spherical morphology that typically features a small apical nipple with the pistil insertion area characteristically sunken. Very aromatic bark, slightly granular, transitioning from lime green to yellow. Pale yellow pulp in the green fruit and yellow-orange in the ripe one. Acidic juice, with bitter notes and a distinct fragrance. Contains seeds, more than Sudachi but fewer than Yuzu.

In Japan, citrus zest is used as a seasoning, and the juice is used as a substitute for vinegar to make sauces, soups, or to flavor fish.