Fruit

Amanatsu orange

甘夏　あまなつ　amanatsu

Also known asamanatsu, mikan

At its best in Apr, May

Amanatsu orange (amanatsu), Japanese fruit — Amanatsu orange (amanatsu) is at its best in Apr, May. It is in the market from Mar to Jun.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Amanatsu orange: Eaten fresh — Eaten fresh

The thick rind peeled, then the membrane removed.

Amanatsu orange: Marmalade — Marmalade

The rind shredded and simmered; the scent carries well.

Amanatsu orange: Salad — Salad

Segments tossed with leaves.

Amanatsu orange: Jelly — Jelly

The juice set inside the hollowed rind.

How to choose

A taut rind and a fruit that feels heavy for its size, evenly and deeply coloured.

Storage

Keep somewhere cool, dark and airy. Bag it for the vegetable drawer if it starts to dry.

Main areas

Kumamoto
Kagoshima
Ehime
Wakayama

Good to know

Properly called Kawano natsudaidai. It was found in 1935 in Tsukumi, Oita, as a branch sport of the natsumikan. It is gentler in acid than its parent and easier to eat. Picked fruit is too sharp at first, so it is rested for a time to let the acid fall before it ships.

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