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15 Japanese Fruits
posted by John Spacey, December 28, 2014
 Japan has very little arable land. In fact, only 12% of its land mass is used for farming as compared to 45% in the United States.Japanese fruit orchards are small and the cost of living in Japan is reasonably high. In order to make a living, Japanese orchards must grow premium products that fetch a high price on the market. As a result, most of the fruit grown in Japan is high quality. It's common for each prefecture to grow its own unique varieties of fruit.Japan has plenty of fruits that are worth a try:
Japanese strawberries are surprisingly unique with dozens of regional varieties. High quality strawberries are considered a romantic gift that can cost up to 1000 yen per berry. Strawberry varieties are branded with names like "scent of first love."
Kyoho are large, dark purple Japanese grapes that have a thick skin and are usually eaten pealed. Kyoho are juicy with a pleasingly light grape taste. They can grow as large as a plum.
Kaki are an orange Japanese fruit that have a woody texture and unique citrus-like taste. They come into season in late autumn. Kaki trees completely loose their leaves before they bear fruit. The sight of bright orange Kaki on barren trees is a common sight in the Japanese countryside in autumn.
Small delicate Japanese citrus fruits that are easy to peel. Mikan trees are popular for residential gardens. They are so easy to peal that it's possible to eat dozens of them without thinking about it. They're available in 10 kilogram ( pound) boxes.
Fuji apples are large, crisp, sweet Japanese apples that have a long shelf life. They are so popular in Japan that it's difficult to find other apples at Japanese supermarkets. Apple imports are very low in Japan.
Nashi are large, round, crisp Japanese pears. They have a similar texture to apples with a light pear taste. Nashi are served peeled and cut. They are also used in baking and cooking. The Japanese are particularly fond of pear tarts.
Japan has countless cherry trees. However, most of them are cultivated for cherry blossoms and don't bear fruit.Japan does grow a unique type of cherry known as the Satonishiki. It's a small, bright red cherry in season in early summer. As with most Japanese fruit, the highest quality Satonishiki are considered a luxury food. Regular quality Satonishiki are available at supermarkets in Japan at a reasonable price.
Ume are Japanese apricots known for their unique and sour taste. They are seldom eaten directly but are primarily used to make umeboshi pickles. They are also used as an ingredient in a variety of Japanese foods and beverages.There are many ume trees in Japan. They are popular because ume blossoms are the first flowers to bloom in late winter. They are considered a harbinger of Spring.
Yuzu are a Japanese citrus fruit with a pungently bitter taste. They have bumpy skin that's initially green. The fruit turns yellow as it ripens. Yuzu aren't very aesthetically pleasing as compared with other Japanese fruit.They are seldom eaten directly. Instead, their peel and juice is used in cooking and beverages.
A sour green citrus fruit related to the Yuzu. Plentiful in Oita prefecture but rare in the rest of Japan. Its juice is used as a beverage and fish topping.
Shikwasa are a familiar part of life in the Okinawan Islands. They are ubiquitous and inexpensive from late summer to mid winter. Many old homes in the islands have Shikwasa in the yard.They have a sour orange-like flavor. Shikwasa are used to make juice, jams and to flavor local cuisine.
A bite-sized citrus fruit with a sweet peel and sour inside. Usually eaten whole or candied as a dessert.
Japanese peaches such as Hakuto and Shimizu White Peach are extremely large and juicy. They have thin skin and sweet white flesh. Japanese peaches are juicy to the point that it's dangerous to bite them. They're usually served peeled and sliced.
Sudachi are a small green Japanese citrus fruit that have a sour taste that's somewhat orange-like. Despite their appearance, they taste nothing like limes.Sudachi aren't eaten as a fruit but are widely used in Japanese cooking. Fruit SeasonsJapanese fruit seasons are roughly as follows.
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A hearty fruit that will stay on a tree for many years if no one picks it.
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Fuji apples are large, dense, sweet and crisp Japanese apple with a long shelf life.
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Japan grows plenty of unique strawberries.
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A Japanese citrus fruit that most people in Japan have never tried.
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The brilliant orange Japanese fruits that brave the winter.
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An unusual fruit with a sweet peel and sour inside.
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Dark purple, sweet Japanese grapes that grow as large as a plum.
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Mikan are easy-peeling, small, seedless Japanese citrus fruit.
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Juicy to the point that they are difficult to eat.
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Japanese pears that have several things in common with apples. They are often confused as a apple-pear hybrid.
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Why Japan has less cherries than you might expect.
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Shikwasa fruit are a familiar part of life in the Okinawan islands.
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A small green Japanese fruit that looks like a lime but tastes more like a cross between a lemon and a grapefruit.
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Japanese fruits tend to be aesthetically pleasing. Yuzu fruits are Japan's ugly ducklings. They have uneven bumpy skin and are often covered in imperfections.
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