Fruits & Vegetables

Kabosu Fruit

Botanical Name:Citrus sphaerocarpa
Family: Rutaceae
Kingdom: Plantae
Order: Sapindales
Genus: Citrus
Species: C. sphaerocarpa

Common Name: Kabosu Fruit

Habitat :Kabosu Fruit is native to Japan, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes.
The kabosu was brought over from China in the Edo period and became a popular fruit in Japan. It is produced in most areas of ?ita Prefecture, particularly in Taketa and Usuki. In Usuki, there used to be a 300-year-old tree, and 200-year-old trees still exist there

Description of the tree:………CLICK & SEE
Kabosu fruit tree is an evergreen broad-leaf tree. The fruit Kabosu is a juicy citrus fruit closely related to yuzu. Its juice has the sharpness of lemon, and it is used instead of vinegar in some Japanese dishes. It grows on a flowering shrub or tree with sharp thorns. The fruit is harvested when still green, but if left to ripen it turns yellow. It is often confused with similar citrus such as sudachi, but can easily be distinguished by the apex of the fruit where the pistil has fallen off, which is a slightly swollen doughnut shape.


Nutritional Value of Kabosu Fruit:

*Energy……… 11 Cal
*Protein………. 0.18g (0.72 Cal)
*Fat……………. 0.04g (0.36 Cal)
*Vitamin A Retinol Equivalent 0.44?g
*Vitamin E Alpha Tocopherol 0.04mg
*Vitamin B1 0.01mg
*Vitamin B2 0.01mg
*Niacin 0.04mg
*Vitamin B6 0.01mg
*Folate 5.72 g
*Pantothenic Acid 0.07mg
*Sodium 0.44mg
*Potassium 61.6mg
*Calcium 3.08mg
*Magnesium 3.52mg
*Phosphorus 3.52mg
*Iron 0.04mg
*Copper 0.01mg
*Manganese 0.02mg
*Total Dietary Fiber 0.04g

Food Uses:
There are countless uses of Kabosu Fruit fruit, apart from used as an alternative to vinegar and marmalades, they are used as a substitute on fish for lemon; also used in soups. Kabosu juice is rich in sourness, with a unique fragrance. It is used with sashimi, grilled fish, ponzu for hot pot, and as a vinegar alternative for Japanese dishes. In ?ita Prefecture it is also used with miso soup, noodles, and sh?ch?, by dripping the juice to add flavor. Squeezing vertically cut radial quarters with the peel side down prevents the seeds from entering the dish or cup while adding the flavor of the juice and peel. Kabosu juice is used in a wide range of products including condiments, juices, non-alcoholic beverages, frozen desserts, snack foods, wagashi, pastries, and alcoholic beverages.

When mixed in fish feed, the polyphenols in kabosu prevent discoloration and odor in fish meat for longer time periods. Japanese amberjack (buri) and Summer flounder (hirame) grown using this feed are marketed as Kabosu Buri and Kabosu Hirame in ?ita Prefecture using this effect.

Other Uses: Dried peel of Kabosu are burnt and used as mosquito repellant. Bark and trees make a functional dooryard ornament.

Disclaimer : The information presented herein is intended for educational purposes only.


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