Fresh Kabosu

Kabosu is a small citrus fruit, originally grown in Japan, known for its crisp, refreshing flavour that sits somewhere between a lemon, lime, and yuzu. It’s widely used in Japanese cooking to add a clean, tangy taste without being too sharp or sour.

Once the fruit ripens and turns yellow, it becomes sweeter, less acidic and more aromatic. The zest develops a floral, almost orange-like fragrance and the juice is gentler and more rounded in flavour, working well in both sweet and savoury dishes. It’s an easy way to add depth and balance to your food and drinks.

See How to use below for ideas.

Kabosu is high in vitamin C and naturally rich in antioxidants. It’s a great alternative to lemon or lime when you want a softer, more balanced citrus flavour.