鹿児島県·特産品
Akune Bontan (Citrus)
When you peel back the thick skin, a soft, refreshing citrus aroma rises. As you take a bite of the pale pink flesh, a subtle sweetness and slight bitterness spread through your mouth after an initial plump texture. Bontan is a large citrus fruit, sometimes as big as a child's head. Its standard Japanese name is 'Zabon,' and Akune is its specialty production area. The peel is a vibrant yellow, and the thick white pith is also used to make pickled Zabon or the famous confection Bontan Ame. Harvesting takes place from late November to around March. If left to ripen for a little while, the acidity fades and it becomes much sweeter. The best time to eat it is when the peel has softened. You can enjoy the plump flesh as is, or the thick peel candied in sugar. It is a luxurious fruit that offers two different delights in one.
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