Hyuganatsu is a citrus fruit that was discovered growing naturally by chance in 1820 in the garden of Yasutaro Magata in Miyazaki City. It is believed to have originated as a natural mutation of the yuzu citrus.
The fruit ripens around April and is slightly larger than a typical Satsuma mandarin. Its smooth, thick peel turns a bright yellow when ripe. The flesh has a refreshing acidity and a relatively mild sweetness, with a flavor reminiscent of grapefruit and lemon.
One of Hyuganatsu’s distinctive features is that its white pith, the layer between the yellow peel and the flesh, is edible. To enjoy the fruit in the traditional way, peel off only the thin yellow outer layer, leaving the white pith attached to the flesh.
Hyuganatsu can be eaten as it is, with a little sugar sprinkled over it. It is also used to make refreshing juice, jam, and fruit wine. For a more unusual way to enjoy this citrus fruit, try eating it like sashimi, dipped in soy sauce or ponzu, a tangy citrus-based sauce. Its refreshing acidity makes this an unexpectedly delicious combination.
Hyuganatsu is in season from February through May. Spring is an especially good time to enjoy this distinctive Miyazaki citrus fruit.