Anseikan Pomelos
Estimated Inventory, lb : 0
Description/Taste
Anseikan pomelos are large in size, averaging 15 to 20 centimeters in diameter, and have a round to oblate shape with a blunt, curved nature and flattened top and bottom. The fruits are typically harvested when they have reached 800 grams to 1 kilogram in weight and have a leathery, thin, and pebbled rind. The rind ripens from green to golden yellow hues and many fruits will retain some green coloring, even when ripe, depending on cultivation conditions. The rind is covered in sunken oil glands, giving the surface a faintly glossy and smooth but slightly bumpy feel. Underneath the surface, a thick white pith envelops the flesh. The pith is spongy, semi-dry, and cottony with a springy texture. The yellow flesh is divided into 16 to 18 segments by membranes and the vesicles are large, being easily separated by hand. Anseikan pomelo flesh has a firm, crisp, aqueous, and crunchy consistency. The flesh also encases a few small cream-colored seeds that should be discarded. Some fruits may be seedier than others. Anseikan pomelos release an aromatic, citrusy, and refreshing scent and are edible raw once ripe. The flesh has a sweet and sour taste with moderate acidity, while the pith and rind are mild with a subtly bitter flavor. The pith and rind are typically cooked with added sweeteners before they are eaten. Most Anseikan pomelos are sold after they have been stored for a few weeks, allowing their flavor to become mellower and less abrasive.
Seasons/Availability
Anseikan pomelos are typically harvested in the late winter through early spring, from late February to early March. After harvest, the variety is stored for a few weeks to a month to allow the fruits to develop a mellow flavor. Anseikan pomelos have a peak season in Japanese retail markets between March and mid-April.
Current Facts
Anseikan, botanically classified as Citrus maxima, is a pomelo variety belonging to the Rutaceae family. The fragrant fruits were discovered growing as a chance seedling in the mid-19th century and were selected for commercial cultivation for their flavor, firm texture, and large size. Anseikan pomelos are the second largest pomelo variety in Japan, falling just behind Banpeiyu. The variety is favored as a fresh-eating cultivar for its sweet and sour taste and is also versatile, able to be incorporated into a wide array of sweet and savory culinary preparations. Since their commercial release, Anseikan pomelos are a seasonal delicacy popularly made into confections, jams, and other sweets. The variety is primarily localized to cultivation in Japan and is relatively unknown outside of Japanese markets.
Nutritional Value
Anseikan pomelos have not been extensively studied for their nutritional properties. Pomelos, in general, are a source of iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin C to strengthen the immune system, calcium to support bones and teeth, and fiber to regulate the digestive tract. Pomelos also provide potassium to balance fluid levels within the body, copper to produce red blood cells, magnesium to control nerves, antioxidants to reduce inflammation, and other nutrients, including manganese, thiamine, riboflavin, zinc, niacin, B vitamins. In addition to vitamins and minerals in the flesh, the skin sometimes contains naringin, a flavonoid glycoside or plant compound that gives the skin a slightly bitter taste. This glycoside is said to have various anti-inflammatory and antioxidant-like properties to support overall bodily health.
Applications
Anseikan pomelos have a refreshing, sweet, and sour taste suited for raw and cooked preparations. The fruits have a versatile flavor allowing them to be used in both sweet or savory dishes, and the pith and the rind can be peeled by hand. It is recommended to cut the top and the bottom off the pomelo and score an x or cross in at the top. Once scored, use that mark to remove the pith in four large segments. These segments can be utilized in their own preparations. Anseilkan pomelo flesh is commonly enjoyed fresh or lightly chilled as a snack. The flesh can also be broken into smaller pieces, tossing these segments into salads. Try adding Anseikan pomelo pieces into yogurt or as a fragrant topping for enhanced flavoring and texture in dishes. In Japan, Anseikan pomelos are popularly pickled or cooked into jellies and marmalades. The rind and pith are also candied or oven dried as a sweet to serve with coffee and tea. In addition to candying, Anseikan pomelos are incorporated into various cheesecakes, scones, custard pies, puddings, and tarts in Japanese bakeries and dessert shops. The sweet and sour fruits are also used as a filling in daifuku, a chewy mochi dessert. Beyond sweets, Anseikan pomelos are sometimes blended into smoothies and shakes, pickled as a tangy condiment, or blended and frozen into gelato or sorbet. Anseikan pomelos pair well with bail, mint, and cilantro, brown sugar, maple syrup, honey, fruits including mangoes, oranges, and coconut, and nuts such as walnuts, cashews, and almonds. Whole, unopened Anseikan pomelos will keep for several weeks when wrapped in newspaper and stored at room temperature in a cool, dry, and dark location with ample air circulation. The fruits are also placed in a plastic bag to prevent dehydration and are stored in the vegetable drawer of the refrigerator.
Ethnic/Cultural Info
Anseikan pomelos are celebrated through an annual festival on Innoshima Island to commemorate the discovery of the specialty citrus. The variety arose as a chance seedling in a garden on Innoshima Island in the 19th century and since their commercial release, the pomelos have been a source of pride for the island community. A stone monument was constructed in honor of Anseikan in 2005 by the Takuma Yasumasa Citrus Honor Society and an inscription on the monument recounts the story of the citrus. An annual festival is also held at the Kameko Yamada Kuma Hachiman Shrine on Innoshima Island to honor the fruit and preserve its story for future generations. During the festival, Anseikan pomelos are dedicated in a ceremony and live performances and rituals are shared with the community. The first few attendees also receive Anseikan jelly as a welcome present, and fresh fruits, candies, and other Anseikan-centric goods are sold as souvenirs.
Geography/History
Anseikan pomelos are native to Japan and were discovered growing as a chance seedling in the 19th century on Innoshima Island in the Hiroshima Prefecture. The seedling was found by Mr. Suekichi Okano in his garden and was initially called Aonbo, as “ao” roughly translates to mean “green,” while “bo” means “little child” or something “young.” Mr. Okano continued to grow the seedling and eventually submitted the new fruits to Dr. Tetsuya Onda, the head of the Horticultural Experiment Station of the Ministry of Agriculture and Commerce in 1910. Dr. Onda was visiting Takuma Village at the time for a citrus workshop and named the new variety Anseikan after the era it was discovered in. The Anseikan Era spanned from 1854 to 1860 CE and marked a period of societal change, and it is said that the new pomelo variety embodied a similar multi-faceted spirit. The name Anseikan became the primary moniker for the fruit, and by 1930, the variety was increasing in demand among consumers and growers. Today, Anseikan pomelos are a specialty variety primarily grown in the Hiroshima and Ehime Prefectures in Japan. Within Hiroshima, the fruits are cultivated in Mihara, Innoshima, and Onomichi, while in Ehime, they are produced in Imabari, Kamijima, and Ueshima. When in season, Anseikan pomelos are shipped across Japana and are sold through select fresh markets and high-end retailers.
