Fruit

Hassaku orange

八朔　はっさく　hassaku

Also known ashassaku

At its best in Feb, Mar, Apr

Hassaku orange (hassaku), Japanese fruit — Hassaku orange (hassaku) is at its best in Feb, Mar, Apr. It is in the market from Dec 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

Hassaku orange: Eaten fresh — Eaten fresh

The thick segment membrane peeled away; gently bitter and fresh in acidity.

Hassaku orange: Salad — Salad

With leaf vegetables or prosciutto, where the bitterness makes a good contrast.

Hassaku orange: Jelly — Jelly

The juice set into jelly, with the flesh folded in if you like.

Hassaku orange: Candied peel — Candied peel

The skin candied, keeping a trace of bitterness.

How to choose

Heavy in the hand with taut skin, and a stem that has not dried.

Storage

Store somewhere cool, dark and airy. It dries out, so a bag helps.

Main areas

Wakayama
Hiroshima
Ehime
Tokushima

Good to know

It is said to have been found at a temple on Innoshima in Hiroshima. The segment membrane is thick, so each is peeled before eating. The gentle bitterness comes from naringin, which gives hassaku its particular character. It is stored for a period after harvest to let the acidity settle before shipping.

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