Fruit

Setoka

せとか　せとか　setoka

Also known assetoka, mikan

At its best in Feb, Mar

Setoka (setoka), Japanese fruit — Setoka (setoka) is at its best in Feb, Mar. It is in the market from Jan to Apr.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Setoka: Eaten fresh — Eaten fresh

The membrane is thin enough to eat; the flesh is soft and juicy.

Setoka: Fruit sandwich — Fruit sandwich

Whole segments set in whipped cream between bread; the cut face looks striking.

Setoka: Jelly — Jelly

Juice and segments set together.

Setoka: Carpaccio — Carpaccio

Segments with slices of raw white fish and a drizzle of olive oil.

How to choose

A thin, glossy, deep orange rind and a fruit that feels heavy for its size.

Storage

Bag it against drying and keep it in the vegetable drawer. The thin rind bruises easily, so eat it soon.

Main areas

Ehime
Saga
Nagasaki
Kumamoto

Good to know

Bred by crossing Kiyomi with Encore and then crossing the result with Murcott; registered in 2001. It is named after the Hayasaki Strait (seto) near Kuchinotsu in Nagasaki, where it was bred. Its melting flesh has earned it the nickname "the otoro of citrus".

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