How big do they get?

Awesome Jinny! I have read the same as you about picking when green although mine is still small. I believe all the Japanese varieties are meant to pick greenish.

Laura, I got mine from Four Winds ln mid summer..they arrived with the fruit already on them..

Beautiful fruit Jinny!!!! I have no doubt you will put them to good use. I would love the seafood chowder recipe also...;-). Pretty please...

Gorgeous jinny! Those look great. I remember John saying not to leave citrus in the fridge too long as they will dessicate but I am sure a couple days will be fine. I started storing my store bought citrus in my cold room and I noticed they last longer.

Keep us posted on the outcome of your dish!

Thank you hobby and Laura! ! That is a good tip about storing them in a cold room. I might have to try that when I start getting more of my own home grown citrus! :) I put my clean, dry citrus, in organic storage bags that I made, and store them in the crisper in the fridge. (With no other fruit) They last at least a week and are very fresh. I use them up pretty quickly, so, I am not sure how much longer past that, that they would stay fresh..

Laura, I don't have a real recipe for the mackerel fish chowder. . I kinda just add the ingredients to the pot as I go along, but, when I make it tomorrow I will try to be conscious of what and how much I add...

That looks beautiful! I'm jealous... and hungry.

Sudachi and Kabosu are generally picked green but I have no idea what it tastes like when it's yellow.... Sudachi (su tachibana) means 'Vinegar citrus' and it's great on fish/sashimi/soy sauce/marinade/cocktails! I've used it in place of a lemon but the aroma is so much better. If you like sashimi, add a few drops of sudachi in the dipping soy sauce... it's exquisite!

If you like sudachi, you'll probably like kabosu too. It's like a less tart / more rounded sudachi flavor...

n u can do Ponzu sauce. makes a tangy dipping sauce.

Hiro, lol.. thank you. I left two (I found a hidden fruit) fruit on the tree that I will pick when it turns yellow. I am curious as to how the yellow fruit will compare in flavor next to the green fruit. I will keep everyone updated after I try it. Now if only Four Winds would carry the Kabosu tree.. I also have a Yuzu from them.. That would be quite the collection.. One day I will have to give the Sashimi a try. I have not eaten raw fish since I was a tween.. lol. I plan on using the Sudachi juice and zest in a fish sauce, marinade, miso soup, vinegars, on grilled fish, fish chowder, sauces.. etc.. When the tree grows and produces more fruit I will have more of the fruit to try in more recipes, and, the zest to dry and add to salt. Sudachi flavored salt..mmmm. :) And yes, Dev, Ponzu sauce!! :) I just need some Yuzu fruit now.. :D

Please do keep us updated about the yellow sudachi - I'm pretty curious.

That's a bummer that four winds doesn't carry it. I tried a simple google search, but I wasn't able to find any US retailers that did. Maybe it isn't released in the US yet. But if you have both yuzu and sudachi, I think you're more than covered!

You should give sashimi a try! I think many of my American friends with a less than positive image of it went to a less than reputable place. With sushi places popping up everywhere these days, it is hard to discern... I had them over at a sushi place I like (maybe a bit begrudgingly at first...) and now most go back there again and again. But of course, it's just preference and I'm very biased. :)

If you find a good recipe to make with sudachi, please let us know! I haven't been adventurous with them. I usually get a hold of one when I visit my relatives in Japan during the New Year's celebration, but it just gets used in very traditional fare that I can't replicate in the states. I rarely see them in Asian stores in the US, so I hadn't tried. And yes, sudachi salt sounds amazing.

Hiro, what is the most popular variety of fish used in the Sashimi that you eat? I know that salmon or kingfish is commonly used, and if we want any fresh Sashimi around these parts, my husband and I would have to go to the lake shore up at the pier and catch it, (salmon) and slice it "hira-zukuri style"..ourselves. Lol.. I believe that " raw" salmon is supposedly high in parasites which worries me.. Of course freezing is used to kill the parasites, but still :D

I will be sure to post a few recipes when I find some worthy ones.. I did not make the mackerel fish chowder today like I had planned,.. Hopefully I will make it tomorrow. .

I have both sudachi and yuzu...nowhere near fruiting. I'll be asking for these recipes in the future.

Jinnylea,

I think the tartness makes fatty fish (kingfish, mackerel, amberjack) refreshing but it's good for adding zing to light tasting fish (snapper, flounder). I generally use it with the fatty fish like mackerel. I've used it with tuna but not salmon - I'm curious how that would be!

I've only had 'fresh' frozen sashimi - which as you mentioned, should be fine of parasites. But, I don't know much about that topic.

I'm realizing I didn't know many English names of the fish I eat. thank you wikipedia haha.

I need to resurrect this thread because I have two sudachi ready to pick and have no idea what to do with them. Jinny or other cooks: what did you do with them?

Laura, hey how are you? Finally over the funeral stuff with my friend and we just lost a 7 year old boy in the neighborhood to pit bulls lats night..Horrible. Another wake to go too.

Question if I may...? How many trees do you have? It's amazing to see how many you have compared to when I first met you and great to see how well they are cared for. Good job))

I am surprised nobody asked for the seeds. lol. I am sending some seeds from my Meyer to someone in WA. He was warned that they are from a hybrid tree and they are not going to be true.

Hey Mike and Denise! Mike, I am so sorry to hear about your friend and the child in your neighborhood...how incredibly horrific.

I don’t know how many trees I have and am afraid to count! I do have multiples of some species...do those count ;-). I think I found a recipe for using the sudachi juice....a grilled/fried salmon with sudachi mayonnaise. Sounds good.

Mike so sorry about your loss.

All the discussions of different limes or lemons make me wonder if there are indeed enough taste differences to have them all? (trying to talk some sense into me while in my mind longing to rangpur)

Watching my Trovita but so far no change other then growing.

Sudachi is almost certainly believed to have descended from yuzu. It's used when still green and not all the way ripe, that's when it has more flavor, so it's kind of like a lime in that respect. Yuzu is believed to either be descended from, or closely related to Ichang papeda, although it probably had sour mandarin parentage as well. Yuzu has a stronger aroma than Sudachi, though the flavors are just a little bit different.

Ichang papeda is a little bit like a lemon, but there's something about the smell that is deeper and more pungent, almost a hint spicy.

Someone asked about taste differences. Sudachi and Yuzu are definitely in a different category from lemon and limes, though similar in their sourness and level of aromatic intensity. Sudachi goes really well with fish. Use Sudachi if you want more of a fragrant sour orange/mandarin flavor. In Japan it's usually made into ponzu sauce as a condiment to other dishes, like soba noodles or grilled makarel.

Parker is right on. Sudachi is closer to yuzu in taste, but has a slightly different aroma. Compared to yuzu, it has more of a refreshing, sour note. Hence, it complements oily foods (like a lemon) or used in place of vinegar (for its sour notes). The standard use in Japan would be for sashimi, and grilled fish. I'm not sure it goes well with soba, but likely with udon or somen noodles.

In the US, I use it on fried food, use it as salad dressing (mixed with soy sauce, sugar, oil, and rice vinegar), or dipping sauce for dumplings.

I am going to get fish maybe tomorrow and try that recipe. I have four that are green with hints of yellow so I want to use them before they get too ripe. I’ve never tasted this variety before and am anxious to try it. I also make soba noodles sometimes and my try it in place of lime. Thanks for the explanations Parker and Hiro :-)

I found some sudachi today and they where already yellow with hint of orange and green. Very pretty little fruit. Cut one open that had seven seeds in there. Squeezed it in a bowl with a little bit of yogurt and stevia and it was just wonderful. I can see me using this citrus a lot for many things.

Susanne, sounds delish..lucky you! Are you going to purchase a tree now or do you have a young tree with no fruit yet?

Laura, I used/squeezed the fruit for juice in a mackerel fish chowder as I posted above, and also squeezed the juice in a homemade tarter sauce for dipping battered smelt into.. :)

Jinnylea I will add this tree next spring as soon as weather permits. Hopefully FW will have them in stock then.

That sounds delicious you guys! Jinny, my family loved the fish with sudachi mayonnaise. My tree is back in Thomas’s room for winter and seems happy. It has maybe 8 medium fruits on it. Perhaps in a few months they’ll be ready. Susanne and Jinny, I just noticed my rangpur limes are turning color! Very excited!

PLease report back on the rangpur. What is your plan with it?

Susanne, for now, my plan for the rangpur is to post here asking what to do with it ;-)

What I learned recently that there are different rangpur varieties out there. Kinda confusing. I'm on the waitlist for the borneo rangpur from OGW and wondering if the one from FW is a different one?

Mine is from Harris.

Is it getting a red hue? Obviously the borneo rangpur will get some reddish hue when fully ripe.

Yes. Let me see if I can fight my way through the jungle with my phone to take a pic. Keep in mind they are not totally ripe yet though.

Awesome. Is it getting reddish or yellow? And then I think depending on available sunlight they will color up more or less?

Thank you for posting picture Laura. In the meantime watched some video about candied oranges dipped in chocolate. Looked so beautiful. It is in german but pictures explain a lot about what he is doing. If anyone here is interested I would help with translation and explanation as good as I can :)

https://www.youtube.com/watch?v=ikaM8c1hEPs

Laura, do you think that we should start a new forum: Members unique dishes.

Every time i read your varieties in new dishes i get hungry, come on go easy on me!!.

Bob, take a road trip to MD with your wife and try them out ;-). I live to cook, so I’m always on the lookout for citrus recipes. Susanne, my neighbor made those oranges when she lived in Italy. She gave me the recipe, but I can’t find it. It’s basically candied orange peels dipped in chocolate...yum! Maybe I’ll try those for Christmas.

Luara, my family all live in the Syracuse area, So if i go on vacation sometimes in the summer i might swing-by. I could not not pass this up. Bob

We’ll have a great time and my kids will play a few songs for you guys!

Likewise, if you and family happens to be in the neighborhood stop buy, always welcome, lots to do.

Maybe we can do a big come together in summer for a citrus cook out????

I am looking for Ichang Papeda. Does anyone have this type?

Where do you live, Huyen Linh Ho? Maybe we can give you a better idea whether Ichang papeda would survive where you are.

Ichang papeda is typically valued for cold hardiness, it's not really very good for culinary uses, not as good as Yuzu or Sudachi. Although I read in ancient China it was used by locals in the upper Yangtze River Valley as a lemon, since that was all they had available.

Socalnolympia, I have in Atlanta, GA (zone 8a). I need Ichang Papeda for my own breeding program.

As far as I know, sudachi is a hybrid of yuzu, so how sudachi be as cold hardy as yuzu? I have seen some nurdery listed sudachi as zone 7b tolerant citrus.

tree of interest

I have tried that website long ago. They did not seem to ever have Ichang Papeda available.

" As far as I know, sudachi is a hybrid of yuzu, so how sudachi be as cold hardy as yuzu? "

Most likely because its other original parent was also cold-hardy as well.

In the case of Sudachi, the other parent had some Tachibana ancestry. (or at least that's what I recall from one genetic study that was done in Japan; Tachibana is the only species of citrus that was originally indigenous to Japan, before humans brought other cultivated varieties there later)

https://www.houzz.com/discussions/5564442/origins-of-asian-hardy-citrus-types-diagrams

I don't think its origins are known but I thought it was considered a chance seedling of a yuzu? Sudachi is most notably associated with the Tokushima region, a relatively warm region of Japan. Though, I think Sudachi is somewhat cold hardy. I think Kabosu is the one that is not.

My grandmother was from the Tokushima region so I've been repeatedly told that Sudachi is the best citrus, haha...

Hiro, where do you live now?

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