Kabosu
A yuzu relative used green like sudachi in Japanese cuisine, fairly cold-hardy; an aromatic culinary acid citrus, not eaten fresh.
Across the consideration criteria
How it grows
- Cold hardiness
- 14°F
- Ripening
- Mid-season
- Vigor
- Variable (Papeda-Derived = Vigorous + Thorny)
- Disease tolerance
- Moderate
- Drainage need
- Well
- Soil pH
- 6–7.5
- Graft requirement
- Graft Required
- US availability
- Available
Considerations
Canopy killed at about 14°F.
Needs low heat to colour and sweeten.
Mid-season fruit (autumn (used green)).
variable (papeda-derived = vigorous + thorny)
Prefers a pH band of 6–7.5.
These are intrinsic to the citrus. On a real property, Folia scores each against your site; here they're shown on their own.
Grows alike
similar to growKeraji mandarin (hardy)
ripens in the same window · wants the same heat to ripen
Rusk citrange
ripens in the same window · wants the same heat to ripen
Calamondin (calamansi)
ripens in the same window · wants the same heat to ripen
Eustis Limequat (specialty)
ripens in the same window · wants the same heat to ripen
Tavares Limequat
ripens in the same window · wants the same heat to ripen
Citradia
ripens in the same window · wants the same heat to ripen
Climate-adapted alternatives
more resilient picksNippon Orangequat
similar cold hardiness · ripens in a similar season
Keraji mandarin (hardy)
similar cold hardiness · ripens in a similar season
Dunstan citrumelo
similar cold hardiness · ripens in a similar season
Rusk citrange
similar cold hardiness · ripens in a similar season
Calamondin (calamansi)
similar cold hardiness · ripens in a similar season
Eustis Limequat (specialty)
similar cold hardiness · ripens in a similar season
Could Kabosu grow on your land?
See how Kabosu scores against your specific property, with local precedent, climate, and the tradeoffs for your ground.
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