Fruit

Hyuganatsu

日向夏　ひゅうがなつ　hyuganatsu

Also known ashyuganatsu, hyuuganatsu, nyusamaaorenji, nyuusamaaorenji

At its best in Apr, May

Hyuganatsu (hyuganatsu), Japanese fruit
Hyuganatsu (hyuganatsu) is at its best in Apr, May. 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

Hyuganatsu: Sliced with the pith

Sliced with the pith

Only the yellow skin is pared away, leaving the white pith; served with a little sugar or soy sauce.

Hyuganatsu: Sunomono

Sunomono

Dressed with daikon and cucumber in sweet vinegar.

Hyuganatsu: Sorbet

Sorbet

The juice frozen; the fresh scent stays.

Hyuganatsu: Jam

Jam

The pith is chopped and cooked in too.

How to choose

A bright, glossy yellow rind and a fruit that feels heavy.

Storage

Bag it against drying and keep it in the vegetable drawer.

Main areas

Good to know

Found by chance around 1820, in the Edo period, in a garden in Miyazaki. In Kochi it is called Konatsu and in Ehime New Summer Orange. Its white pith is soft and mildly sweet rather than bitter, and is eaten together with the flesh.

Back to the calendar

At their best around the same time