Scientific name - Citrus sphaerocarpa
Kabosu is a citrus fruit from the family of Rutaceae. The fruit of this evergreen broad-leaf tree holds a special place in the hearts of Japanese people; they use it to enhance the flavor of the dishes made especially cooked fish, sashimi, and hot pot dishes. Sharing the same characteristics of a lemon, they are also used as vinegar. Very much related to Yuzu, this juicy fruit grows on a flowering shrub or tree which has very sharp thorns.
|Protein||0.18g (0.72 Cal)|
|Fat||0.04g (0.36 Cal)|
|Vitamin A Retinol Equivalent||0.44µg|
|Vitamin E Alpha Tocopherol||0.04mg|
|Total Dietary Fiber||0.04g|
There are countless uses of the 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. In addition, for decorative purposes as well! Dried peel of Kabosu are burnt and used as mosquito repellant. Bark and trees make a functional dooryard ornament. With a unique fragrance, the juice of Kabosu has a very sour flavor which is best used in products including condiments, juices, non-alcoholic beverages, frozen desserts, snack foods, wagashi, pastries, and alcoholic beverages.