Fruit
Dekopon
デコポン でこぽん dekopon
Also known asdekopon, shiranui
At its best in Mar, Apr
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 skin peels by hand, and the segment membranes can be eaten too.
Jelly
The juice set into jelly, with a fresh aroma.
Salad
Paired with prosciutto or leaf vegetables.
How to choose
Deep colour and heavy in the hand. The size of the bump has no bearing on the taste.
Storage
Store somewhere cool and airy at room temperature. A bag helps prevent drying.
Main areas
Good to know
The variety is shiranui. Only fruit meeting a standard of 13 degrees sugar or more and 1.0 or less citric acid may be sold as Dekopon, a registered trademark; the rest circulate as shiranui. The bump at the top is its signature.
