Natsumi oranges are said to be fully ripened on the tree for about one year from the time the flower blooms in May to the time the fruit ripens and is harvested. Therefore, it seems to be able to absorb more nutrients than other citrus fruits, resulting in a rich taste. It is famous as a citrus with a strong taste that is both sweet and sour at the same time. The richness of the flavor can be seen from the deepness of the color when sliced into round slices.
This excellent agricultural product is a spring citrus that is a cross between kala mandarin and ponkan mikan. Like the Wenzhou mandarin oranges that are sold in the fall, the skin is soft and the inner bag is firm. It is useful as a variety that can be easily peeled and eaten. The taste is characterized by a deep sweetness, followed by moderate acidity, and a refreshing flavor with seasonal scents.
Natsumi mikan has a soft outer skin like unshu mikan, and has the advantage that it can be easily peeled and eaten by hand. The bag inside is sturdy, so you can split it in two or eat one bunch at a time. The difference from Wenzhou mandarin oranges is the presence or absence of seeds. The development breeder’s farm is located in Suo-Oshima Town, Oshima District, Yamaguchi Prefecture. Yamamoto Citrus Farm grows about 50 kinds of citrus fruits, and in early spring, in addition to natsumi oranges, Yuge Hyokan Citrus (a type of pomelo citrus fruit that has existed for a long time) is also available. It is said to have come from Taiwan, and according to farmers in the Akehama and Tanohama districts, a similar variety had been grown long ago, and was called Karakan at the time). Varieties are in season. Natsumi oranges are harvested until the end of July, depending on the weather.