Kabosu – Gros yuzu x mandarine tout terrain en cuisine

This fruit is larger than a yuzu, with a strong orange scent and herbaceous notes. It is used in cooking, on fish, in pot-au-feu, desserts, and drinks. The pulp can be used for jam. It becomes less acidic by November and December. It may be a hybrid of mandarin and yuzu, and is slow-growing with thorny branches.

• The fruit becomes less acidic by November and December.