Fruit

Kyoho grape

巨峰　きょほう　kyoho

Also known askyoho, kyohou, budo, budou

At its best in Aug, Sep

Kyoho grape (kyoho), Japanese fruit
Kyoho grape (kyoho) is at its best in Aug, Sep. It is in the market from Jul to Oct.

When it is at its best

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

In seasonAvailable

How to cook

Kyoho grape: Eaten fresh

Eaten fresh

Peeled and eaten; the berries are large and satisfying.

Kyoho grape: Frozen

Frozen

Peeled, frozen and eaten half-thawed.

Kyoho grape: Juice

Juice

Pressed with the skins for a deep purple.

Kyoho grape: Jelly

Jelly

Peeled berries set in agar or gelatine.

How to choose

Large berries coloured deep purple-black with a white bloom, on a thick green stem.

Storage

Bag unwashed and refrigerate. Keep the bunch intact and eat it soon.

Main areas

Good to know

Raised in Shizuoka by Yasushi Oiue and announced in 1942. The name is said to come from the great peak of Mount Fuji. The size of the berries earned it the title king of grapes. The white dust on the skin is bloom, a sign of freshness, not spray.

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At their best around the same time