Reddish Bud Jaune Sudachi

(Citrus sudachi 'Reddish Bud')

Documented by Léo — grown in the ground, USDA zone 8b

Reddish Bud Jaune sudachi (Citrus sudachi 'Reddish Bud') is a Japanese selection of sudachi notable for its reddish buds at spring budbreak, an ornamental trait that adds visual interest to a tree already appreciated for its fruit. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zones 7b and 8a. The tree reaches 7 to 13 ft (2 to 4 m) with a rounded habit, aromatic evergreen foliage, and fragrant white flowers. Its round-flattened fruits, bright green (harvested green) or golden yellow (at full maturity), small (1.6 to 2 in, or 4 to 5 cm), with thin skin, are mainly harvested in October to November according to the Vessières catalog, green or at the start of yellowing, and hold a very tart, fragrant juice with notes of lime and yuzu. Indispensable in Japanese cooking (fish, soba, ponzu sauces). A few seeds. Graft onto Poncirus trifoliata, south wall.

Identity

OriginJapan

Genetic originProbable old hybrid (Yuzu × ?)

USDA zone8a

Cold hardiness10°F (−12°C)

Fruit cold hardiness25°F (−4°C)

GrowthModerate

Height10 ft (3 m)

HarvestOctober, November

SeedsMany

UsesJuice, Savory cooking

FlavorsSour, Peppery, Highly aromatic

History & Description

Origin

This is a particular selection of sudachi, the emblematic sour citrus of Tokushima Prefecture in Japan. The variety is distinguished by the anthocyanin (reddish) pigmentation of its young shoots and flower buds, hence its name.

Tree description

The tree is of medium vigor, compact, and thorny. It is very decorative in spring thanks to its purple-tinged flowers, unlike the classic white ones. It has excellent hardiness.

Fruit quality

The fruit is small and round, resembling a lime but with a more textured skin. This selection is often harvested fully ripe (yellow) for a milder juice, but it can be used green.

Flavor and ornamental interest

Its juice is renowned: tart, peppery, and very aromatic, essential for Japanese cooking (fish, mushrooms). When yellow and ripe, it develops more complex notes of tart mandarin.