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LEMON Japanese: レモン Genus: Citrus Physical features: Green to yellow rind. Ellipsoidal in shape. Flavor: Distinctive sharp and sour taste. Season: June – March
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LIME Japanese: ライム Genus: Citrus Physical features: Green to yellow rind. Round in shape. Flavor: Distinctive sharp and sour taste, slightly sweeter than the lemon. Season: August – December
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SATSUMA MIKAN Japanese: さつまみかん Genus: Citrus Physical features: Orange rind. Oblate in shape. Thin, delicate skin that peels easily. No seeds. Flavor: Balanced between sweet and tart – one of the sweetest citrus varieties available. Season: September – February
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SUMMER MIKAN Japanese: なつみかん Genus: Citrus Physical features: Skin color ranging from yellow to orange. Oblate in shape. Large in size, about the size of a grapefruit. Flavor: Sour with a hint of sweetness. Season: Picked and left to ripen for about a month before consumption. Harvested January – March, eaten April – May.
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HASSAKU ORANGE Japanese: はっさく Genus: Citrus Physical features: Yellow to orange rind. Round in shape, with protruding nipple around stem. Looks like an orange but about the size of a grapefruit. Flavor: More tart than an orange. Season: November – February Other: Wakayama produces about 70% of Japan`s hassaku orange yield.
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SHIRANUI Japanese: しらぬい/デコポン Genus: Citrus Physical features: Orange rind. Round in shape, with protruding nipple around stem. No seeds. Flavor: Sweet taste. Tastes like a cross between a mikan and an orange. Season: January – February Other: Hybrid of a ponkan and a kiyomi. |
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SETOKA Japanese: せとか Genus: Citrus Physical features: Orange rind. Round in shape. Thin skin that peels easily. Few seeds. Very juicy. Flavor: Very sweet with a unique taste. Season: December – February Other: Hybrid of a murcott and a kiyomi.
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HARUMI Japanese: はるみ Genus: Citrus Physical features: Orange rind. Oblate in shape, with protruding nipple around stem. Thin skin. Very juicy. Flavor: Sweet with a taste similar to that of an orange. Season: December – February
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GRAPEFRUIT Japanese: グレープフルーツ Genus: Citrus Types: Santa Maria + Star Ruby Physical features: Both: Yellow to orange rind. Round in shape. Large in size. No seeds. Santa Maria: Yellow flesh. Star Ruby: Dark red flesh. Flavor: Both: Sour to semi-sweet. Star Ruby: Sweeter than the Santa Maria. Season: December – February
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JAPANESE PLUM Japanese: なんこううめ Genus: Prunus Physical features: Green, yellow and red skin, yellow flesh. Round in shape. Fuzzy and thin skin. Has a small seed in the center. Flavor: Not usually eaten in its natural form – instead is processed into various products including salted plum, plum wine and pickle sauces. Season: May – July Other: Generally referred to as a plum in English, it is actually more closely related to the apricot. Wakayama produces over 60% of Japan’s Japanese plum yield. |
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NAVEL ORANGE Japanese: ネーブル Genus: Citrus Physical features: Orange in color. Round in shape. Easy to peel. No seeds. Very juicy. Distinctive circle cut-out opposite the stem revealing another skin layer beneath – said to resemble a human navel, hence its name. Flavor: Rich, sweet flavour. Season: December – Febuary Other: The navel orange came about as a result of a mutation and the circle cut-out is actually a small undeveloped second navel orange. |
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HAREHIME Japanese: はれひめ Genus: Citrus Physical features: Orange rind. Oblate in shape. Looks like a cross between a mikan and an orange. Flavor: Sweet, similar in taste to a mikan. Season: December – February
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ARIAKE Japanese: ありあけ Genus: Citrus Physical features: Very deep orange rind. Round in shape. Flavor: Closely related to the mikan – similar in taste. Season: January
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PONKAN Japanese: ポンカン Genus: Citrus Physical features: Orange rind. Round in shape. Medium in size, about the size of an orange. Flavor: Very sweet, similar to a mikan. Season: December – February
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YUZU Japanese: ゆず Genus: Citrus Physical features: Yellow to green rind. Round in shape, with protruding nipple around stem. Thick, rough dimpled skin. Looks like a small grapefruit. Flavor: Tart taste, similar to a grapefruit but with mikan overtones. Season: November – December Other: Yuzu are native to Japan. They are often used to flavor teas, alcohol and food and are also used for medicinal purposes. In Japan, yuzu are added to the hot baths traditionally taken on winter solstice day, a practice which is believed to ward of ill-health and heal chapped winter skin. |
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HARUKA Japanese: はるか Genus: Citrus Physical features: Bright yellow rind. Round in shape, with protruding nipple opposite the stem. Flavor: Despite looking like a lemon, it has a honey-like sweetness with a tangy aftertaste. Season: January – March
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SUDACHI Japanese: すだち Genus: Citrus Physical features: Green rind, yellow flesh. Round in shape. Flavor: Extremely sour, often used to flavor dishes in place of lemon or lime. Commonly used in fish dishes. Season: August – September
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KABOSU Japanese: かぼす Genus: Citrus Physical features: Green when picked and then turns yellow. Round in shape. Flavor: Sharp sour flavor like a lemon. Juice often used in fish dishes or as a vinegar alternative. Season: August – September Other: Often referred to as the Japanese lemon.
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FIG Japanese: いちじく Genus: Ficus Physical features: Purple to brown skin, white rind and dark flesh. Thick, tough exterior that is cracked open to reveal a jelly-like interior. Flavor: Subtle sweet flavor and a mild aroma. Season: June – October
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PEACH Japanese: もも Genus: Prunus Physical features: Red, pink and white skin. Round/heart-like in shape. Fuzzy and delicate skin. Has a large seed in the center. Flavor: Very sweet with a mild acidity. Season: June – August
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JABARA Japanese: じゃばら Genus: Citrus Physical features: Yellow to green rind. Round in shape. Rough skin. Very juicy. Flavor: Very sour with a unique taste. Season: October – November Other: Said to alleviate allergies, due to the chemical narirutin that it contains.
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GRAPES Japanese: ぶどう Genus: Vitis Types: Pione + Shine Muscat Physical features: Both: Yellow-green flesh. Round in shape. Large berried. No seeds. Very juicy. Pione: Purple skin. Shine Muscat: Yellow-green skin. Flavor: Rich flavor and very sweet. Pione: The skin is usually not eaten but instead discarded. Season: June – August
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KIYOMI Japanese: きよみ Genus: Citrus Physical features: Orange rind. Round in shape, with protruding nipple around stem. No seeds. Flavor: Sweet taste. Tastes like a mikan but aroma of an orange. Season: Picked and left to ripen for about a month before consumption. Harvested December – February, eaten January – April. Other: Hybrid of a mikan and an orange.
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BLOOD ORANGE Japanese: ブラッドオレンジ Genus: Citrus Types: Moro + Tarocco Physical features: Both: Round in shape. Moro: Orange-red rind, crimson flesh. Tarocco: Orange rind with slight red blush, orange-red flesh. No seeds. Flavor: Both: Both tart and sweet with a similar taste to that of an orange with raspberry overtones. The flavor is stronger and the aroma is more intense than a normal orange. Tarocco: Sweetest of the blood orange varieties. Season: February – March |
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KUMQUAT Japanese: キンカン Genus: Citrus Physical features: Orange in color. Round in shape. Resembles an orange but much smaller. Thick skin. Flavor: The kumquat is usually eaten in its entirety, not just the flesh. Has an intense flavor with a sweet rind and tart flesh. Season: June – August
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NASHI PEAR Japanese: なし Genus: Pyrus Physical features: Yellow skin speckled with brown flecks. Round in shape. Crisp grainy texture. Looks likes a cross between an apple and a pear. Flavor: Sweet with a mild melon-like flavor. Season: July – August
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SANPŌKAN Japanese: さんぽうかん Genus: Citrus Physical features: Yellow to orange rind. Round in shape, with large protruding nipple around stem. Rough skin. Similar appearance to an orange. Flavor: Similar in taste to an orange but more sour. Season: December – February
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CHESTNUT Japanese: くり Genus: Castanea Physical features: Hard nut. Dark-brown glossy shell with a creamy-white flesh. Starchy texture. Several nuts grow inside a spiny casing. Flavor: Nutty with a delicate sweet flavor. Season: September – December
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FRUIT TREES Japanese: フルーツのき Types: Lemon trees + lime trees + mikan trees (in individual pots).
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PERSIMMON Japanese: かき Genus: Diospyros Types: Taishū + Kanshū Physical features: Both: Orange-red skin. Oblate in shape. When picked, firm and crisp like an apple. Taishū: If left for about a week, develops a soft jelly-like flesh which is much sweeter – can be eaten hard or soft. Kanshū: If left for about two weeks, develops a soft jelly-like flesh which is much sweeter – can be eaten hard or soft. Flavor: Sweet, honeyed flavor. Perhaps likened in taste to that of dates. Season: September – November |
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SHIKUWASA Japanese: シークワーサー Genus: Citrus Physical features: Green when picked and then turns yellow. Round in shape. Flavor: Extremely sour, often used to flavor dishes in place of lemon or lime. Season: September – November
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SHUNPŌ Japanese: しゅんぽう Genus: Citrus Physical features: Orange rind. Round in shape. Flavor: Unique sweet taste. Very aromatic. Season: December – Febuary Other: Hybrid of a buntan and a kiyomi.
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BUDDHA’S HAND Japanese: ぶしゅかん Genus: Citrus Physical features: Yellow rind. Unusual shape – fruit is segmented into long tubular sections such that it resembles a hand (hence the name). Fruit has no flesh and no seeds and consists of only rind. Flavor: Extremely fragrant. Season: December – January Other: Used in cooking, infused in cocktails, eaten candied, used to make marmalade, used as a decorative item or used to perfume rooms and clothing. |
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FINGER LIME Japanese: フィンガーライム Genus: Citrus Physical features: Green rind. Cylindrical in shape. Pulp is made up of round juice vesicles. Flavor: Very similar in taste to the traditional lime. Vesicles burst when bitten, releasing the tangy juice. Season: November – December Other: Sometimes referred to as ‘lime caviar’ due to the shape of the pulp. Has become popular in recent times as a gourmet garnish. |
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ŌGONKAN Japanese: おうごんかん Genus: Citrus Physical features: Bright golden-yellow rind. Round in shape. Flavor: Sweet tasting with a balancing acidity. Season: April – May
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AMANATSU Japanese: あまなつ Genus: Citrus Physical features: Yellow to orange rind. Oblate in shape. Rough skin. Flavor: Characteristic sour and slightly bitter taste. Season: March – May
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PINK LEMONADE Japanese: ピンクレモネード Genus: Citrus Physical features: Green, yellow and pink striped rind, rose-pink flesh. Round in shape. Few seeds. Flavor: Pink lemonades have a tart flavor much like regular lemons but become less acidic as they mature. Season: November – March Other: The juice of pink lemonades and sugar make for a delicious lemonade.
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TACHIBANA Japanese: たちばな Genus: Citrus Physical features: Orange rind. Oblate in shape. Flavor: The high acidity of tachibana makes it unfit for eating. However, a very fragrant fruit. Season: November – December Other: Holding historical significance in Japan, Tachibana trees are often located at traditional places such as the Kyoto Imperial Palace or used for display purposes on occasions such as New Years and Hina Matsuri (March 3rd). |
