Full List of Fruits Kabosu Fruit
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.
Nutritional Value of Kabosu Fruit
| Energy | 11 Cal |
| Protein | 0.18g (0.72 Cal) |
| Fat | 0.04g (0.36 Cal) |
| Vitamin A Retinol Equivalent | 0.44µg |
| Vitamin E Alpha Tocopherol | 0.04mg |
| Vitamin B1 | 0.01mg |
| Vitamin B2 | 0.01mg |
| Niacin | 0.04mg |
| Vitamin B6 | 0.01mg |
| Folate | 5.72µg |
| 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 |
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.
