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Sudachi

 

 

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CVC FRUIT QUALITY FOR SUDACHI

 

History: Sudachi is believed possibly to be a hybrid of C. ichangensis X C. reticulata. It is a small acidic citrus fruit that is similar in use to Yuzu. 

Characteristics: Sudachi trees are medium-sized and spreading. It has a pungent aroma that is quite distinctive.  It is used in Japanese cuisine, both in cooked dishes

and as a food preservative, and as a garnish.  In Tokushima, Japan, where Sudachi is grown and especially prized, the fruits are available primarily in summer and are still dark green at harvest. 

See the USDA GRIN Database information on Sudachi


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