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Kabosu Fruit


Introduction of Kabosu Fruit


            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.


Kabosu-fruit-2

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Nutritional Value of Kabosu Fruit


Energy 11 Cal
Protein 0.18g (0.72 Cal)
Fat 0.04g (0.36 Cal)
Vitamin A Retinol Equivalent 0.44g
Vitamin E Alpha Tocopherol 0.04mg
Vitamin B1 0.01mg
Vitamin B2 0.01mg
Niacin 0.04mg
Vitamin B6 0.01mg
Folate 5.72g
Pantothenic Acid 0.07mg
Vitamin C 18.48mg
?Mineral?
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

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Usage of Kabosu Fruit


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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.

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