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Tosa cultivate in perfect condition Konatsu
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JA Tosa-Shi
1008-1 Hasuike, Tosa City, Kochi, Japan

Open cultivation: April-May.
Greenhouse cultivation: March to

Konatsu


The winter of the tangerine season is already over, the apples from the north are almost gone from stores in spring (*1), and the Buntans from the south are quietly starting to appear. And when the Buntan season comes to a new green season, the "Konatsu (Citrus fruits of Tosa)" starts to appear. Hmmm, Japan's four seasons are wonderful. In addition, the fruit provides blessings to us animals throughout the four seasons (a strategy, apparently).

By the way, the name "Konatsu" makes you think that it is a small version of a summer orange, but apparently it is not. It's the same kind of sucrose(*2) fruit that has a light aftertaste as Buntan, etc.

*1) Though now they have special large warehouses where the apples sleep and fresh apples can be shipped all year round.

*2) Sucrose is the main component of sugar. Fruits contain fructose, glucose, and sucrose in a balance that has its own characteristics. By the way, pears and apples are high in fructose, and grapes and kiwis are high in glucose.


When I opened the cardboard box, the Konatsu was yellow like a lemon, the size and shape like a small tangerine, and it smelled sweet.

To eat it, peel the apple as if you were peeling an apple, then cut it into four pieces with the white skin still attached. If you throw it into your mouth, it will be juicy and delicious. The white rind is on it, so the sourness is lessened, isn't it? Yes, to put it simply, it's like eating a grapefruit mixed with a light, soft white zest. Hmm, this one has no seeds.

p.s.
Later, I tried to eat Konatsu of another flight. Then I found a pretty big seed in it... Hmm, the taste is probably the same.
©Japanese Famous Foods , Update:2020/07/12