

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.




