Sudachi

Sudachi is commonly harvested while green. UCR describes its fragrance as distinct from Yuzu and its use in vinegars and dishes, especially with fish; UBC forum contributor Millet also suggests use with fish and salads. Reports on seediness vary: one grower described very seedy, not very juicy fruit, while another reported two seeds in a single first fruit.^{⁠[1]⁠[12]}

In UCR’s Riverside collection evaluation from 2003–2007, fruit averaged 27.2 g, 9.1 seeds, 34.4% juice, and 5% citric acid; those collection results describe that sample set. In a separate video tasting, three fruits weighed 71.5, 48.9, and 58.4 g; the narrator estimated about 60 g per fruit and reported 10 °Brix and pH 3.2 after juicing, with Brix tested before additional fruit was juiced for pH; the exact fruit composition of each sample is unknown. He described the fruit as very tart but not extremely sour, not very sweet, and almost without bitterness.^{⁠[1]⁠[13]}

UCR describes Sudachi as a moderately vigorous, spreading small-to-medium tree; its 26-year-old trees on Carrizo and C-35 citrange rootstocks were about 8 feet tall. Grower reports add distinct local contexts: one orchard grower describes reliable cropping, oversetting, and thinning, while another recalls a prior container plant carrying close to 50 fruits in an estimated 3–5-gallon pot. These accounts do not establish a general cold-hardiness threshold.^{⁠[1]⁠[14]⁠[15]}

UCR attributes the traditional origin to a chance seedling in Tokushima, Japan, with no known exact seedling or origin date; it separately records that CRC 3471 was received as seed from Okitsu in 1963. A genetic study inferred Koji-type × Yuzu parentage for tested accession A144; that result does not establish the pedigree of every Sudachi clone. The catalog’s existing generic parentage and ancestry proportions remain unverified.^⁠[1]⁠[5]