Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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The average diameter of Sudachi is about 1.6 inches(4cm) and the average weight of Sudachi is about 1.3 ounces (38 g. A Sudachi has a clean sour-ness in the taste with a beautiful citrus aroma. At harvest time it has deep green, hard skin with few, but large sized seeds. Few Sudachi limes are seedless. They are very small, about the size of a golf ball. It is often mistaken for Kabosu, a citrus fruit relative which is larger in size. Sudachi limes grown in a greenhouse have softer skin, more juice and a much mellower flavor compared to their outdoor grown counterparts.
Greenhouse grown Sudachi are available year-round.
Sudachi are in the Rutaceae family. Sudachi, like Yuzu is a cross of Mandarin and Ichang Papeda, a relative of Kaffir Lime. Freshly harvested Sudachi have the strongest flavor and should be stored in a refrigerator for some time before they can be sold and eaten raw. Outdoor grown Sudachi sold in stores from mid-September to March have to be harvested the late summer months.
Sudachi contain lots of Vitamin C, Vitamin E, Magnesium, Potassium and Calcium. Vitamin C can help prevent symptoms of the common cold. It can also delay the appearance of skin spots and freckles and can help lower cholesterol levels. The Vitamin C found in Sudachi is sensitive to heat, so it is better to eat raw. Sudachi also aids in metabolism and can help overcome fatigue. Sudachi pomace has been used to make Sudachi powder that is used as a supplement to control blood glucose levels.
Try weighing Sudachi in your hands. The heaviest ones contain the most juice. Sudachi keeps longer when stored in a plastic bag in the refrigerator. The sour taste of Sudachi is good for vinegar and mixes well in drinks. The outer skin of the Sudachi is also great for zesting.
In recent years Sudachi are primarily grown in Japan.
Sudachi used to be called Riman when it first appeared in Japan. Sudachi were discovered from a Yuzu tree by accident. Farmers have been cultivating them since 1955. Sudachi are the most famous citrus fruits in the Tokushima prefecture and almost 100% of commercial Sudachi are grown there. Sudachi flowers are considered the flowers of Tokushima. Until recently Sudachi limes were rare in the United States. A small crop of trees in Camarillo, California now bear Sudachi in the early fall months similar as Japan.
Recipes that include Sudachi. One is easiest, three is harder.
People have spotted Sudachi using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.