Dense Cluster of Sudachi Citrus Hybrid.

The pics are blurry, as they are from iPhone taken early in the morning. Was tempted to just snip-off the entire branch to show the mulberry-like cluster of 2.5" diameter fruits packed closely together. But then I would lose my cultivar if I did that. Sudachi are used to make sudachi sauces and other Japanese condiments.

I was really surprised at the thick and dense cluster. I harvested about 40 lbs of fruits from two clusters, branches that are just 20 inches long each. I'm sorry to those who requested Sudachi fruits, because the requests were posted after I processed all of them into citrus wine and they are still brewing at the moment. I finally have enough Sudachi to make a batch of Sudachi wine. The wine will be ready in June 2010.


By joereal, shot with iPhone 3GS at 2009-12-28


By joereal, shot with iPhone 3GS at 2009-12-28


By joereal, shot with iPhone 3GS at 2009-12-28

Great job Joe. I had a great crop as well, but harvest mine when they are still green in late Aug - Sept. Excellent quality fruit.

Laaz, thanks.

Yes, they are supposedly harvested green to lime green for most of the Japanese style uses. Just like how I use calamondins, they are the best when harvested just as they turn color, not when they turn yellow to dark orange.

But it will be for wine making and my initial trial will involve with ripe fruits. That and with our extremely hot days and cold nights, hastens the color development. Next year it would surely be a different approach as I will keep track of the fruit's brix from the moment they show slight change of color from dark green to light green.