Sudachi

The Sudachi originated on Shikoku Island, Tokushima Prefecture. It is believed to have come about through natural hybridization of Yuzu with another citrus fruit, likely related to the Tachibana mandarin. It has been known since the early 18th century. Compared to Yuzu, it has a higher juice content and fewer seeds.

Tree with an open habit and moderate vigor. Leaves with elliptical morphology and slightly winged petiole. Small, spheroidal fruits flattened at the poles. Granular bark on the green fruit, more bulging on the ripe one. Aromatic, with a large amount of essential oils. Pulp of green-yellow color, juicy and acidic, but soft and aromatic. Juice of excellent quality. Contains seeds.

It is consumed green in September and October. Its juice is consumed more than its peel, and it has a distinctive spicy aroma that evokes lime and cumin. It is used to flavor soups, vinegars, fish and vegetables, sodas, and alcoholic beverages.