Fruits are an important part of the Japanese diet and are typically enjoyed at the end of a meal. Many fruits are native to Japan, as well as some that have been introduced from other countries. Here is a guide to some of the most popular Japanese fruits:
Table of Contents
1. Nashi (梨) (pears)
These Japanese pear are round or oblong-shaped with crisp, juicy white or yellow flesh. They are not as sweet as European pears and have a milder flavor. Nashi pears are a popular summertime fruit and are often served chilled.
Some important things about Nashi Japanese pear.
- Size/Shape: Round or oblong, larger than Western pears.
- Taste/Flavor: Japanese pear is Crisp and juicy, with a milder and sweeter flavor compared to Western pears.
- Color: Brown, yellow, often with small speckles on the skin
- Purpose: Eat fresh, sometimes used in salads or desserts.
- Season: Late summer and autumn, typically from August to October.
- Origin: East Asia, cultivated in Japan for centuries.
- Usefulness: High in dietary fiber, vitamin C, and potassium. Nashi Japanese pear are good for hydration, digestion, and overall health due to their high water content and essential nutrients.
2. Ringo (林檎) (apples)
Japanese Apple is another popular Japanese fruit and are available in a variety of colors and flavors. They are typically enjoyed fresh, but can also be used in baking and cooking. It is called Fuji Apple in Japan.
Some important things about Japanese Apple
- Size/Shape: Japanese Apple Similar to Western Apple. Some are round, while others are more oblong.
- Taste/Flavor: Generally sweet and crisp
- Color: Colors range from red to yellow to green.
- Purpose: Primarily eaten fresh, but also used in baking, desserts, also cooking.
- Season: available year-round, peak in fall/winter.
- Come from: Japanese Apple is not native to Japan, but their cultivation began in the 19th century. Today, Japan is a major producer of apples, with many popular varieties originating there.
3. Kaki (柿) (persimmons)
Also known as Japanese persimmon, these bright orange fruits come in a variety of shapes and sizes. They can be enjoyed crisp and crunchy when not quite ripe, or become softer and sweeter as they ripen. Japanese Persimmon can be eaten fresh, dried, or used in baking.
Here is the information filled in for Kaki (柿) (Japanese persimmon):
- Name: Kaki (柿) (persimmons)
- Size/Shape: Typically round or oval, about the size of an apple, with a smooth skin.
- Taste/Flavor: Sweet and honey-like when fully ripe. Some varieties are astringent if not fully ripe, while others are non-astringent and sweet even when firm.
- Color: Bright orange to reddish-orange.
- Purpose: Consumed fresh, dried, or cooked. Used in desserts, salads, and as a snack.
- Season: Autumn, particularly from October to December.
- Come from: Native to China and Japan; cultivated in other parts of East Asia, the Mediterranean, and the United States.
- Usefulness: Japanese persimmon is rich in vitamins A and C, fiber, and antioxidants. They support digestive health, boost immunity, and provide energy.
4. Mikan (蜜柑) (mandarin oranges)
Japanese Mikan is a type of citrus fruit that is smaller and sweeter than a regular orange. They are a popular winter fruit and are often given as gifts. Mikan, also known as mandarin oranges, is a superstar fruit in Japan! They’re one of the few Japanese fruits that people in other countries get to enjoy too, because Japan grows and exports a ton of them. Wakayama and Ehime are the two places in Japan that grow the most mikan – they’re real mikan champions!
Here is the information filled in for Mikan (蜜柑) Japanese Mikan:
- Name: Mikan (蜜柑) (Japanese Mikan)
- Size/Shape: Small to medium-sized, round to slightly flattened with a thin, easy-to-peel skin.
- Taste/Flavor: Sweet, juicy, and mildly tangy with a refreshing citrus flavor.
- Color: Bright orange.
- Purpose: Consumed fresh, used in desserts, salads, juices, and as a flavoring in various dishes.
- Season: Winter, primarily from November to January.
- Come from: Native to China, widely cultivated in Japan, especially in the Ehime and Wakayama prefectures.
- Usefulness: Rich in vitamin C, vitamin A, fiber, and antioxidants. Japanese Mikan oranges support immune function, skin health, and digestive health. They are also low in calories and hydrating.
5. Yuzu (柚子) (a citrus fruit)
A fragrant citrus fruit that is smaller and more uneven than a regular yellow lemon. Japanese Yuzu rind is yellow and bumpy, and its flesh is very tart and acidic. Japanese Yuzu is rarely eaten on its own, but its juice and zest are used in many Japanese dishes, including ponzu sauce, vinegars, and even bathwater for its refreshing scent.
Here is the information filled in for Japanese Yuzu (柚子) (a citrus fruit):
- Name: Japanese Yuzu (柚子) (a citrus fruit)
- Size/Shape: Small to medium-sized, round to slightly flattened with a bumpy, thick skin. Typically about the size of a golf ball to a tennis ball.
- Taste/Flavor: Tart and fragrant with a unique citrus flavor that is a blend of lemon, lime, and grapefruit.
- Color: Bright yellow when ripe, but can also be green if harvested earlier.
- Purpose: Used for its juice and zest in cooking, flavoring dishes, making sauces, marinades, desserts, and beverages. Also used in making ponzu sauce and yuzu tea, as well as in cosmetics and aromatherapy.
- Season: Late autumn to early winter, typically from November to January.
- Come from: Native to China and Tibet, widely cultivated in Japan, especially in the Kochi and Tokushima prefectures.
- Usefulness: Rich in vitamin C, antioxidants, and beneficial compounds. Japanese Yuzu is valued for its health benefits, including boosting the immune system, improving skin health, and providing anti-inflammatory properties. It is also used for its aromatic qualities and in traditional Japanese hot baths (yuzu-yu) for relaxation and skincare.
6. Melons
Japanese melons boast a delightful variety. From classic green-fleshed muskmelons to vibrant orange cantaloupes, there are even white and yellow-fleshed melons to discover. Traditionally enjoyed raw at the end of a meal, melons can be purchased whole or pre-cut in slices. These refreshing summer treats are typically in season during late spring and summer. Melon lovers especially revere Hokkaido, particularly the town of Yubari. This region is famous for its namesake Yubari melons, some of the most prized and expensive in all of Japan.
Here is the information filled in for Japanese melons:
- Name: Japanese melons
- Size/Shape: Medium to large, typically round or slightly oval with a smooth or netted rind.
- Taste/Flavor: Exceptionally sweet, juicy, and fragrant with a delicate, melt-in-the-mouth texture.
- Color: The flesh is usually a vibrant orange or green, depending on the variety, with a light green to yellowish rind.
- Purpose: Consumed fresh, often served as a dessert or snack. Also used in salads, fruit platters, and high-end culinary dishes. Sometimes given as luxury gifts due to their premium quality.
- Season: Primarily summer, typically from June to August.
- Come from: Various regions in Japan, with notable varieties from Hokkaido (Yubari), Shizuoka, and Kumamoto.
- Usefulness: Rich in vitamins A and C, as well as antioxidants. Japanese melons are hydrating and nutritious, providing health benefits such as boosting the immune system, promoting healthy skin, and supporting overall wellness. Their high water content makes them refreshing and suitable for hot weather.
7. Sudachi (酢橘)
The vibrant green sudachi, a small citrus fruit native to Tokushima, Japan, packs a punch of flavor. Unlike its lemon and lime cousins, sudachi isn’t enjoyed whole. Instead, its intense sourness and refreshing aroma come alive when squeezed or sliced to brighten up an array of dishes. From grilled fish and piping hot noodles to steaming bowls of nabe (hot pot), a touch of sudachi adds a delightful zing. Prized for its zestier character and higher vitamin C content than lemons, sudachi is more than just a garnish; it’s a flavor explosion in every bite.
Here is the information filled in for Sudachi (酢橘):
- Name: Sudachi (酢橘)
- Size/Shape: Small, round citrus fruit, about the size of a golf ball (2-4 cm in diameter).
- Taste/Flavor: Tart and tangy with a refreshing acidity, similar to lime but with a distinct, slightly bitter citrus flavor.
- Color: Green when unripe (most commonly used at this stage), turning yellow as it ripens.
- Purpose: Used as a flavoring agent in Japanese cuisine, particularly in sauces, marinades, and garnishes for fish, soba noodles, hot pot dishes, and beverages. Often used in place of vinegar or lemon for a unique citrus twist.
- Season: Late summer to early autumn, typically from August to October.
- Come from: Native to Japan, primarily cultivated in Tokushima Prefecture on Shikoku Island.
- Usefulness: High in vitamin C and antioxidants. Sudachi is valued for its ability to enhance the flavor of dishes, provide a refreshing acidity, and offer health benefits such as boosting the immune system, aiding digestion, and providing anti-inflammatory properties. Its juice is also used in traditional medicine and wellness practices.
8. Sakuranboんぼ (桜んぼ) (cherries)
Sakuranbo (sakuranbo), or Japanese cherries, are more than just a fruit; they’re a herald of spring. These tiny pink pearls, unlike their bolder Western counterparts, are celebrated for their delicate sweetness and fleeting season. From late March to early May, cherry blossoms explode across Japan, and with them comes the harvest of these precious fruits. Enjoyed fresh for their subtle sweetness and soft, almost translucent flesh, Sakuranboんぼ is often eaten with the stem on for an extra touch of elegance. They’re also featured in desserts like Sakuranbo mochi (rice cakes) and Sakuranbo ice cream, capturing the essence of spring in every bite. The fleeting nature of Sakuranboんぼ adds to their allure, making them a cherished taste of spring’s ephemeral beauty.
Here is the information filled in for Sakuranbo (桜んぼ) (cherries):
- Name: Sakuranbo (桜んぼ) (cherries)
- Size/Shape: Small, round, typically about 1-2 cm in diameter.
- Taste/Flavor: Sweet and juicy with a slight tartness, depending on the variety. The flavor is rich and aromatic.
- Color: Bright red to deep red, sometimes with a yellowish hue for certain varieties.
- Purpose: Eat fresh, used in desserts, jams, and preserves. Also used in baking, salads, and as garnishes for cocktails and other beverages.
- Season: Early summer, typically from June to July.
- Come from: Native to Japan, with famous varieties grown in Yamagata Prefecture, known for producing high-quality cherries.
- Usefulness: Rich in vitamins A, C, and antioxidants. Cherries provide health benefits such as anti-inflammatory properties, improved sleep due to natural melatonin, and support for heart health. They are also enjoyed for their delicious taste and versatility in culinary uses.
9. Budo (葡萄) (Japanese Grapes)
Budo (葡萄), Japanese grapes, are a visual and gustatory feast. Unlike their supermarket counterparts, these jewel-toned beauties are prized for their size, sweetness, and lack of seeds. Popular varieties like Kyoho boast giant, deep purple grapes with a burst of concentrated flavor. Budo’s price reflects their premium status. While prices can vary by region and season, expect to pay anywhere from ¥1,000 yen (US$8) to ¥5,000 yen (US$40) per bunch, with the most luxurious varieties reaching even higher. But for a taste of perfection, these budo are worth the splurge.
Here is the information filled in for Budo (葡萄) (Japanese Grapes):
- Name: Budo (葡萄) (Japanese Grapes)
- Size/Shape: Small to medium-sized, round or oval-shaped, typically 1-3 cm in diameter.
- Taste/Flavor: Sweet, juicy, and flavorful, with some varieties having a slight tartness or musky undertone. The texture is crisp and firm, with a pleasant burst of juice.
- Color: Varies by variety, including green, red, purple, and black.
- Purpose: Eat fresh, used in making wine, juices, and jams. Also used in desserts, salads, and as garnishes. Some premium varieties are given as luxury gifts.
- Season: Late summer to early autumn, typically from August to October.
- Come from: Native to Japan, with famous growing regions including Yamanashi Prefecture, known for producing high-quality grapes.
- Usefulness: Rich in vitamins C and K, antioxidants, and dietary fiber. Grapes provide numerous health benefits, including improved heart health, reduced inflammation, and support for digestive health. Japanese Grapes are also hydrating and make for a delicious, nutritious snack.
10. Ichigo (苺) (japanese strawberries)
Ichigo (苺), Japanese strawberries, are as much a feast for the eyes as they are for the taste buds. Unlike supermarket strawberries, these perfect spheres boast a vibrant red color, flawless form, and incredible sweetness. Grown with meticulous care, they’re often sold individually or in small, elegant boxes, making them a popular gift.
Here is the information filled in for Ichigo (苺) (Japanese strawberries):
- Name: Ichigo (苺) (Japanese strawberries)
- Size/Shape: Small to medium-sized, typically heart-shaped or conical, about 1-3 cm in diameter.
- Taste/Flavor: Sweet, juicy, and fragrant with a slight tartness. The flavor is rich and aromatic, varying slightly with different varieties.
- Color: Bright red with tiny yellow seeds on the surface.
- Purpose: Consumed fresh, used in desserts, jams, smoothies, and salads. Also used in baking, as garnishes, and in beverages such as strawberry milk and cocktails.
- Season: Winter to early spring, typically from December to May.
- Come from: Native to Japan, with famous growing regions including Fukuoka Prefecture (known for Amaou strawberries), Tochigi Prefecture (known for Tochiotome strawberries), and Saga Prefecture.
- Usefulness: Rich in vitamins C and K, folate, and antioxidants. Strawberries support immune function, skin health, and cardiovascular health. They are also low in calories and high in fiber, making them a nutritious and delicious snack.
11. Suika (スイカ) (japanese watermelon)
Suika (スイカ), a Japanese watermelon, are a summertime staple. Unlike some parts of the world, these melons prioritize juicy refreshment over deep red flesh. Varieties like the iconic Densuke watermelon boast a deep green rind and a pale, almost white interior, offering pure, hydrating sweetness.
Here is the information filled in for Suika (スイカ) (Japanese watermelon:
- Name: Suika (スイカ) (watermelons)
- Size/Shape: Large, round, or oval-shaped, typically 15-30 cm in diameter, and can weigh from 2 to over 10 kilograms. Square-shaped watermelons are also cultivated for novelty purposes.
- Taste/Flavor: Sweet, juicy, and refreshing with a high water content. The texture is crisp and slightly grainy.
- Color: The rind is typically green with dark green stripes or spots, and the flesh is bright red or pink. Some varieties have yellow or orange flesh.
- Purpose: Consumed fresh, often eaten as a summer snack. Also used in salads, desserts, juices, and as a garnish. The rind can be pickled, and the seeds can be roasted and eaten.
- Season: Summer, primarily from June to August.
- Come from: Native to Africa, watermelons are widely cultivated in Japan, with notable growing regions including Kumamoto Prefecture, Tottori Prefecture, and Hokkaido.
- Usefulness: Rich in vitamins A, B6, and C, as well as antioxidants like lycopene. Watermelons are hydrating and provide numerous health benefits, including improved heart health, reduced inflammation, and support for skin health. They are low in calories and a popular choice for hydration and refreshment during hot weather.
12. Kinkan (金柑) (kumquats)
Kinkan (金柑), also known as kumquats, are adorable citrus fruits that pack a punch of flavor. Unlike their larger citrus cousins, kinkan’s bright orange rind is edible, offering a delightful balance of sweet flesh and tart skin. Popular in winter, they’re enjoyed fresh, pickled, or even candied for a sweet and tangy treat.
Here is the information filled in for Kinkan (金柑) (kumquats):
- Name: Kinkan (金柑) (kumquats)
- Size/Shape: Small, oval-shaped fruits, typically 2-4 cm in length.
- Taste/Flavor: Sweet and tangy. Unlike other citrus fruits, the peel is sweet and edible, while the flesh is tart.
- Color: Bright orange.
- Purpose: Eat fresh, used in salads, marmalades, jellies, and desserts. Also used in savory dishes, as a garnish, and in beverages like kumquat tea.
- Season: Winter to early spring, typically from January to March.
- Come from: Native to China, widely cultivated in Japan, particularly in the Kyushu region and Kagoshima Prefecture.
- Usefulness: Rich in vitamin C, fiber, and antioxidants. Kumquats support immune health, aid in digestion, and provide anti-inflammatory properties. The edible peel adds dietary fiber and essential oils beneficial for health. They are low in calories and a nutritious addition to the diet.
13. Momo (桃) (Japanese peach)
Momo (桃), a Japanese peach, is more than just fruit; they’re a symbol of luxury and meticulous care. Unlike commercially produced peaches, these beauties are prized for their flawless appearance, delicate sweetness, and incredibly juicy flesh. Varieties like the white-fleshed Hakuto boast a delicate flavor and melt-in-your-mouth texture. Cultivated with dedication, Japanese peach are often sold individually or in beautiful gift boxes. This pampering comes at a cost, with some peaches reaching prices of ¥3,000 yen (US$25) each. But for a taste of perfection and a touch of extravagance, momo offers a unique and unforgettable Japanese fruit experience.
Here is the information filled in for Momo (桃) (Japanese peach):
- Name: Momo (桃) (peaches)
- Size/Shape: Medium to large, round or slightly oval-shaped with a characteristic fuzzy skin. Typically 7-10 cm in diameter.
- Taste/Flavor: Sweet, juicy, and fragrant with a soft, melting texture. The flavor is rich and aromatic.
- Color: The skin is usually a gradient of pale pink to reddish-orange, and the flesh can be white, yellow, or sometimes tinged with red near the pit.
- Purpose: Consumed fresh, used in desserts, jams, smoothies, and salads. Also used in baking, as garnishes, and in beverages such as peach tea and cocktails.
- Season: Summer, typically from July to September.
- Come from: Native to China, widely cultivated in Japan, with famous growing regions including Yamanashi Prefecture and Fukushima Prefecture.
- Usefulness: Rich in vitamins A, C, and E, as well as antioxidants and dietary fiber. Peaches support immune function, skin health, and digestion. japanese peach also hydrating and low in calories, making them a nutritious and delicious snack.
14. Ume (梅) (Japanese plums)
Ume plums are more than just fruit; they’re a flavor powerhouse in Japan. Unlike sweet Western plums, these tart treats are rarely eaten fresh. Instead, they’re pickled into tangy umeboshi or transformed into refreshing umeshu liqueur. Ume paste adds a savory kick to dishes, while their blossoms symbolize new beginnings. From sour to sweet, ume’s versatility makes it a unique taste of Japan.
Here is the information filled in for Ume (梅) (Japanese plums):
- Name: Ume (梅) (plums)
- Size/Shape: Small to medium-sized, round or slightly oval-shaped with a pointed tip. Typically 2-5 cm in diameter.
- Taste/Flavor: Sour and tangy with a hint of sweetness when ripe. The flavor can range from mildly tart to intensely sour, depending on the variety and ripeness.
- Color: The skin is usually green when unripe, turning yellow, red, or purple as it ripens. The flesh can range from yellow to red or purple.
- Purpose: Used in making umeboshi (pickled plums), umeshu (plum wine), plum vinegar, sauces, and jams. Also eaten fresh, dried, or as a flavoring in various dishes.
- Season: Late spring to early summer, typically from May to July.
- Come from: Native to China, widely cultivated in Japan. Notable growing regions include Wakayama Prefecture and Nagano Prefecture.
- Usefulness: Rich in antioxidants, vitamins, and minerals. Ume plums are believed to have various health benefits, including aiding digestion, boosting immunity, and promoting overall wellness. Ume products like umeboshi are also valued for their preserving properties and unique flavor profiles in Japanese cuisine.
I hope this guide has given you a better idea of the many delicious Japanese fruits has to offer. Be sure to try some on your next visit!
You can read our other blog.
Important FAQs for Japanese fruits
Q: What is Japan’s most expensive fruit?
A: Japan’s most expensive fruit is the Yubari King Melon (夕張メロン, Yubari King Meron). These melons are grown in greenhouses in the Yubari region of Hokkaido and are known for their perfect sweetness, shape, and rarity. Prices can vary depending on the size and quality, but they can reach up to ¥45,000 (US$400+) for a single melon!
Q: What is the native fruit of Japan?
A: There isn’t a single definitive “native fruit” of Japan. Here’s why:
- Many fruits were introduced: Many of the fruits we consider typically Japanese, like peaches and oranges, were actually introduced from other countries over the centuries.
- Indigenous fruits: There are some fruits native to Japan, like the yuzu citrus and the sudachi, but these may not be as widely known or commercially available.
Q: What fruit is popular in Japan?
A: Mandarin oranges (Mikan) are Japan’s most popular fruit, enjoyed for sweetness and convenience. Other popular choices include apples, peaches, melons, and strawberries.
Q: What country has the most expensive fruits?
A: Japan is known for having some of the most expensive fruits in the world, particularly the Yubari King Melon. However, other countries like China and the United Arab Emirates can also have costly fruits.
Q: What is Japan’s national fruit?
A: Persimmon is the national fruit of Japan.
Q: What is the red fruit in Japan?
A: Several red fruits are popular in Japan. Some examples include:
- Momo (Peaches): Known for their sweetness and juicy flesh.
- Sakuraんぼ (Cherries): Tiny pink pearls celebrated for their delicate flavor and fleeting season.
- Ichigo (Strawberries): Prized for their vibrant color, perfect form, and incredible sweetness.
Q: Does Japan import fruit?
A: Yes, Japan does import some fruit, particularly tropical varieties not grown domestically.
Q: Why do Japanese gift fruits?
A: Fruits in Japan are often seen as luxurious and are popular gift choices. The perfect appearance and premium quality make them a symbol of appreciation and good taste.
Q: Do you have some popular places to stay in Tokyo Japan?
A: yes, You can Read The 7 Popular Areas to Stay in Tokyo 2024
