The must-try fruits when traveling to Japan

19/04/2019   260  4.67/5 trong 3 rates 
The must-try fruits when traveling to Japan
Japanese fruits are highly cherished by the locals, and while a lot of fruits are available these days, that was not always the case.

Nowadays, you buy lots of different fruits in supermarkets and local markets, both international and local fruits. The Japanese fruits, however, are quite unique and there are many varieties that cannot be found elsewhere in the world. Here is a list of 8 fruits in Japan that you should definitely try while visiting.
  • Momo


    Japanese peaches are often carefully cultivated to be much larger than an ordinary peach. The flesh is pale and white in color and extremely juicy. There are supermarket quality peaches for everyone to enjoy, but this fruit can also be cultivated to luxury quality. Early peaches were imported to Japan in ancient times.

  • Biwa


    Originally from China, biwa is now grown in southern Europe and the Middle East as well. It is believed that biwa has a high medicinal effect and the leaves of a biwa tree has been used for medicinal purpose since the Nara Period. The best time to eat biwa is in May and June.

  • Kyohou


    Kyohou is a kind of grape which were bred in 1937 in Japan as a cross between Ishiharawase and Centennial. The skin of Kyohou is easy to peel and it is usually peeled before eating. When you visit Japan, you will realize that most Japanese do not eat the skin of fruits. This includes apples, peaches, grapes, and some people will even peel the pith of mandarins.

  • Mikan


    In many western countries, these oranges are given the exotic-sounding name of satsuma, so-called for the Japanese prefecture they were exported from. In Japan, they are known as mikan. These easy-to-peel oranges are native to China, but re-introduced Japanese varieties are now the dominant type in orchards around the world. They are extremely popular, particularly during winter when they are in season.

  • Akebia


    One of the strangest Japanese fruits. The Akebia has a sweet and soft pulp, which looks similar to a white dragonfruit. They are in season from early fall and are a good source of vitamin C, potassium, protein, and folic acid.

  • Satonishiki Cherries

    Satonishiki CherriesSatonishiki Cherries

    Japan has countless cherry trees. However, most of them are cultivated for cherry blossoms and don't bear fruit.
    Japan does grow a unique type of cherry known as the Satonishiki. It is a small, bright red cherry in season in early summer. As with most Japanese fruit, the highest quality Satonishiki are considered a luxury food. Regular quality Satonishiki are available at supermarkets in Japan at a reasonable price.

  • Hatsukoi no Kaori Ichigo

    Hatsukoi no Kaori Ichigo Hatsukoi no Kaori Ichigo

    This is the newest of Japan’s strawberry fruit varieties. The name means ‘scent of first love’, and it is arguably the most expensive strawberry in the world. It looks and tastes like an ordinary strawberry, except the flesh is pure white. They are similar to, but distinct from, pineberries, a white strawberry hybrid which tastes like a pineapple.

  • Nashi


    Also known as Asian pear, these popular fruits are larger and rounder than their European cousins. They contain too much water to really be good in jams or desserts, so they are usually enjoyed as gifts or eaten with guests for special occasions. Nashi pears have been cultivated by the Japanese since the late Edo Period, and are an import from China.

Source Internet

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