Fruit
Kiyomi tangor
清見 きよみ kiyomi
Also known askiyomi, mikan
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 membrane is thin enough to eat; very juicy.
Juice
Simply pressed, giving a deep orange.
Jelly
Juice and segments set together.
Salad
Served with slices of white fish.
How to choose
A thin, smooth rind and a fruit that feels heavy for its size, with a slender stem.
Storage
Bag it against drying and keep it in the vegetable drawer.
Main areas
Good to know
Japan's first tangor, registered in 1979 from a cross between the satsuma mandarin and the Trovita orange. It is named after Seiken temple in Shizuoka. It is the parent of Shiranui and Setoka, and much of Japan's fine citrus descends from it.
