Most Interesting fruits Cultivated In Japan .

In This Post, we are going to Introduce the most interesting fruits cultivated in Japan, some of these fruits were imported, but it’s safe to say that all of them have been cultivated in some way to be purely Japanese.

Nansui | 南水梨

The Nanshui is a spicy of Pear native to Japan, released by Nanshin Agricultural Experiment Station in Nagano Prefecture.and imported to china where it has been cultivated for 20 years now .This Fruit is round or oblate, brown skin, the surface bright, sweet and crunchy. and it can be stored for one month at ambient temperature, three months at cold storage.

Kosui | 幸水

Kosui is the fruit of a species of pear tree native to East Asia. This fruit is known by many names, including: Japanese pear, apple pear, zodiac pear and sand pear. It has a high water content and a crisp, grainy texture, very different from the European varieties and it tends to be quite large and fragrant, and when carefully wrapped (it has a tendency to bruise because of its juiciness), it can last for several weeks or more in a cold, dry place. commonly served raw and peeled.

Kinkan | 金柑

Kinkan, Kumquats or Citrus japonica, closely resembles the orange in color and shape but is much smaller, being approximately the size of a large olive. They are often eaten whole ,with their sweet skin and sour flesh .

Yuzu Citrus | ゆず

The fruit looks somewhat like a small grapefruit with an uneven skin, and can be either yellow or green depending on the degree of ripeness. Yuzu fruits, which are very aromatic. closely resembles sudachi in many regards, though unlike the sudachi, yuzu eventually ripen to an orange colour and there are subtle differences between the flavors of the fruit.

Akebia | 木通

Akebia, commonly known as chocolate vine or five-leaf chocolate vine, is a shrub that is native to Japan, China and Korea .The fruit contains a sweet soft pulp resembling a white dragonfruit, eaten primarily in Japan as a seasonal delicacy. The rind, with a slight bitter taste, is used as vegetable, stuffed with ground meat and deep-fried. 

Sudachi | 酢橘

Sudachi is a small, round, green citrus fruit of Japanese origin that is a specialty of Tokushima Prefecture, which produces 98% of the fruit sudachi in Japan. It is a sour citrus, not eaten as fruit, but used as food flavoring in place of lemon or lime and it has been considered an "indispensable companion" to eating matsutake mushroom. 

Fuyu | 富有

Fuyu are a non-astringent variety of persimmon that have a squat and rounded shape and are capped with an indented leaf. they are far less astringent before ripening and lose more of their tannic quality sooner. may be consumed when still very firm and remain edible when very soft. The texture of this fruit varies from crisp and succulent when young, to a tender and gelatinous texture as they mature.

Square watermelon | 四角いスイカ

Square or cube watermelons are watermelons grown into the shape of a cube.  They were invented by graphic designer Tomoyuki Ono in 1978 and presented in a gallery in Ginza, Tokyo . they were intended to fit more compactly in fridges and be able to be cut more easily (without rolling).
but they are purely ornamental and are often very expensive, with prices as high as $100.

Leave us a comment downbellow If you already tried one of these or if you know of more interesting fruits cultivated in Japan .