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The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Konatsu citrus is medium to large in size, averaging 8-10 centimeters in diameter, and is round, oval, to oblate in shape. The bright yellow skin is smooth, thick, and pocked with many small, prominent oil glands. It is also very fragrant, releasing lemon and grapefruit aromas when cut or peeled. Underneath the skin, there is a layer of spongy white pith that is edible and very sweet in flavor. The flesh is soft, juicy, divided into 10-11 segments by thin membranes, and is pale yellow, encasing a few to many inedible, cream-colored seeds. Konatsu citrus is typically consumed with the pith still attached to the flesh. When eaten, the fruit has a balanced sweet and sour flavor and a pleasant acidic bite mixed with notes of honey.
Seasons/Availability
Konatsu citrus is available in the spring.
Current Facts
Konatsu citrus, botanically classified as Citrus tamurana, is a unique hybrid that grows on evergreen trees and belongs to the Rutaceae or citrus family. Also known as Hyuganatsu, New Summer oranges, and Tosakonatsu, Konatsu citrus is believed to be a naturally occurring hybrid of yuzu and pomelo and is grown in Japan. While piths are typically discarded from citrus because of their bitter nature, Konatsu piths are sweet and are encouraged to be consumed to balance out the sour nature of the flesh.
Nutritional Value
Konatsu citrus is an excellent source of vitamin A, which can help improve skin and eye health, and vitamin C, which is an antioxidant to help boost the immune system. It also contains some vitamin B1 and beta-carotene.
Applications
Konatsu citrus is best suited for fresh eating as its pith and flesh are showcased when consumed fresh, out-of-hand. The fruit is often peeled similarly to an apple to remove the skin and is then sliced with the pith still surrounding the flesh, eaten raw as a snack. Konatsu is also commonly consumed with sugar or is coated in soy sauce for added flavor, and it can be juiced to flavor sauces, dressings, and marinades. In addition to eating the fruit by itself, Konatsu can be sliced and tossed into salads, fruit bowls, or grain bowls, used as a flavoring for cooked meats or broths, and infused into desserts such as puffs, custards, and cakes. The fruit can also be used to make sorbets, jellies, jams, sake, and beer. Konatsu pairs well with meats such as poultry and fish, scallops, crab, cherries, sesame seeds, cinnamon, cloves, pistachios, and rose. The fruit will keep for 1-3 weeks when stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Konatsu citrus is one of the most important cash crops for the Miyazaki prefecture, which is located on the island of Kyushu in Japan. Also known for apple mangoes, Miyazaki is the center of origin and primary region of cultivation for Konatsu, better known as Hyuganatsu in the prefecture. In Japanese, “Hyuga” is a traditional name for Miyazaki and “natsu” means summer. In Japan, Konatsu citrus is often used as omiyage, which refers to the Japanese gift-giving tradition in which friends, family, and business associates are presented with expensive fruit boxes as a gesture of goodwill and respect. The fruit is also commonly hollowed out, and the fragrant shell is used as an attractive casing for jellied desserts known as “wagashi” in Japan.
Geography/History
Konatsu citrus is native to the Miyazaki Prefecture in Kyushu, Japan, and was first discovered as a natural mutation in 1820 in Mr. Yasutaro Magata’s home garden. Although the first Konatsu was considered to be too acidic, over time, growers developed a sweeter version that is cultivated and sold in the markets today. Konatsu citrus is primarily localized to regions in Japan and can be found at local markets and specialty grocers.
