Fruit

Buntan pomelo

文旦　ぶんたん　buntan

Also known asbuntan, bontan, zabon

At its best in Feb, Mar, Apr

Buntan pomelo (buntan), Japanese fruit — Buntan pomelo (buntan) is at its best in Feb, Mar, Apr. It is in the market from Sep to May.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Buntan pomelo: Eaten fresh — Eaten fresh

Peel away the thick rind and membranes and eat the flesh; the juice sacs pop.

Buntan pomelo: Salad — Salad

Flesh broken up and tossed with leaves and shrimp.

Buntan pomelo: Candied peel — Candied peel

The thick rind is blanched, then simmered down in sugar.

Buntan pomelo: Shiraae — Shiraae

Flesh and greens dressed with mashed tofu.

How to choose

A taut, glossy rind and a fruit that feels heavy, not shrivelled around the stem.

Storage

Kept somewhere cool and airy, it lasts one to two weeks at room temperature. Refrigerate peeled flesh and eat it soon.

Main areas

Kochi
Kagoshima

Good to know

Kochi grows almost all of Japan's crop. The fruit is harvested in winter and stored for a while so the acidity mellows and the sweetness and fragrance develop before it is shipped. Legend says the name comes from the captain of a Chinese ship that drifted ashore in Kagoshima in the Edo period. Greenhouse fruit also appears in autumn.

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