What is hyuganatsu?
Hyuganatsu is one of the many citrus fruits found in Japan. This fruit is characterised by the fact that everything is edible: the peel, the flesh, and the albedo.
The hyuganatsu citrus takes its name from "hyuga", the former name of Miyazaki Prefecture, and "natsu", meaning "summer" in Japanese. This fruit heralds the summer in Miyazaki Prefecture. The citrus was discovered by chance in the late 19th century in Miyazaki and is thought to be a hybrid of yuzu and pomelo. The hyuganatsu citrus is also known as new summer orange, sun summer, Konatsu, Kosa and Tosakonatsu.
Miyazaki Prefecture is located in the south-west of the large island of Kyushu in Japan. Miyazaki is one of the mildest and sunniest regions in the country, which is favourable for agriculture.
The hyuganatsu is special in the way it is enjoyed: it has a bright white layer (albedo) between the peel and the fruit, which has a mild and sweet flavour. The white layer is eaten together with the fruit to enhance its flavour. The flesh is juicy with a pleasant sweetness, almost honey-like.
The hyuganatsu is also a fruit that is given as a gift — it is a tradition for some Japanese people to bring it as a present when visiting someone.
A fruit that heralds spring
Although "natsu" means "summer" in Japanese, the hyuganatsu citrus is only available for a few weeks, from the beginning to the end of spring, when grown in outdoor orchards. The harvest begins from March through to April/May. It is quite an early harvest in the year compared to many citrus fruits.
What does hyuganatsu taste like?
The hyuganatsu citrus is a medium-sized variety, with an average diameter of 8 to 10 centimetres and a weight of 150 to 250g, round, oval or slightly ovoid in shape. The fruits sometimes display a small bump at one of their ends, making them easy to peel, but they also often have flattened ends, depending on how they are grown.
Beneath the surface, there is a thick layer of white, spongy pith that is edible and provides a mild, sweet flavour. The yellow flesh is watery, tender and succulent, and contains a few cream-coloured seeds, sometimes several. The hyuganatsu fruit is aromatic, releasing fragrances reminiscent of lemon blended with grapefruit. The flesh has a distinct fruity, floral, bittersweet flavour, with moderate acidity and honeyed undertones.
Hyuganatsu, classified botanically as citrus tamurana, is a rare variety of Japanese citrus belonging to the Rutaceae family. This fruit has balanced flavours with just as many culinary possibilities as yuzu. Production yields are not the same as yuzu because there are fewer harvests. Several hundreds of times less cultivated than yuzu.
Is hyuganatsu good for your health?
The hyuganatsu citrus is a source of vitamin A, which contributes to the proper functioning of the organs, and vitamin C, which strengthens the immune system. The citrus also contains antioxidants that reduce inflammation and protect cells against damage caused by free radicals, beta-carotene — the yellow-orange pigment of the flesh that is converted into vitamin A in the body — vitamin B1, and essential oils.
How do you eat the hyuganatsu?
The hyuganatsu citrus has a bittersweet flavour that lends itself well to fresh consumption. It is greatly appreciated in both sweet and savoury preparations. The fruits can be eaten with part of the albedo, as it is edible and has a sweet flavour. They are served fresh on aperitif platters and fruit plates.
Hyuganatsu citrus fruits can also be incorporated into salads, grain bowls and fruit salads, sprinkled with sugar for a sweeter flavour or lightly coated in soy sauce. The tender flesh pairs well with roasted meats and seafood, and can be infused into marinades, dressings, sauces and soup broths to flavour them. Beyond main dishes and starters, hyuganatsu citrus is sometimes used as a flavouring for custards, cakes, pastries, biscuits and sorbets, or its juice is blended into beer, sake and smoothies. Hyuganatsu citrus pairs well with other fruits such as mango, pomelo, yuzu and cherries, white chocolate, dark chocolate, meats including poultry and turkey, seafood such as fish, scallops and crab, sesame seeds, cinnamon, cloves, pistachios and rose.
Where to buy hyuganatsu?
Today, this fruit is not available on the market, either in France or in Europe, for one major reason: it falls into the novel food category.
More balanced flavours with just as many possibilities as yuzu. But not the same yields as yuzu because there are fewer harvests. Several hundreds of times less cultivated than yuzu.
