Fruit
Banpeiyu pomelo
晩白柚 ばんぺいゆ banpeiyu
Also known asbanpeiyu
At its best in Jan, Feb, Mar, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Eaten fresh
The very thick skin peeled away; the flesh is lightly sweet.
Zabon-zuke
The thick peel candied. A speciality of Yatsushiro in Kumamoto.
Salad
The flesh separated and folded in, for its texture.
Candied peel
The skin cut fine and simmered in sugar.
How to choose
Heavy in the hand with glossy skin and a strong scent.
Storage
It holds about a month at room temperature. It can be displayed for its scent before eating.
Main areas
Good to know
At twenty-five centimetres across and two kilograms, it is among the largest citrus in the world. Yatsushiro in Kumamoto is the main growing area, and the peel reaches two to three centimetres thick. That peel, candied as zabon-zuke, is a local speciality, so both flesh and skin are put to use.
