How to Eat Sudachi
Sudachi are a special little citrus fruit with exceptional flavor and versatility. Sudachi have a uniquely aromatic, sharp flavor with herbal undertones. The zest and juice from sudachi has acidic oomph with hints of warm spices like cumin and pepper. This one of a kind combination of flavors make sudachi a fruit experience that we at FruitStand think everyone needs to try!
Like a conventional lemon or lime, they’re not usually eaten on their own. Insteread, sudachi are loved for the flavor of their juice and zest. Fresh sudachi can be used in both savory dishes and desserts, sauces and marinades, sprinkled over popcorn or tossed with hot french fries. Sudachi juice gives a peppery citrus flavor to drinks like cocktails, juices and teas.
It’s easy to tell when sudachi are ripe by their color, fragrance and feel. Sudachi are sometimes thought of as a kind of bitter orange, but they’re never orange in color. These small limes are often used while green, but will turn a deep yellow color if left long enough to ripen. Their fragrance is sharp, citrusy and tart at every stage. When you hold the fruit, it should feel a little heavy for its golf ball size, and the skin should be even and leathery.
How to prepare your Sudachi will depend on the recipe you’re using. Here are the most common ways to prepare Sudachi for just about any recipe.
If you’ve ever sliced a lemon or an orange, you’ll have an easy time slicing a sudachi! Like other citrus fruits, sudachi have thick, leathery rinds with a thin layer of zest on the outside. Inside, the fruit is arranged in individual sections of pulpy juice with many seeds scattered throughout.
If using the whole fruit, simply slice in half through the circumference into two pieces. From there, continue slicing into rounds or wedges. For zest, use a paring knife or microplane to remove the thin layer away from the fruit and leave behind any white pith.
Prized for its herbal, sharp citrus flavor, sudachi are used in similar ways as other lime and lemon varieties. This special fruit is excellent in countless sweet applications like jellies, jams, candies and desserts. Used in salads, frozen treats, sauces and full dishes, sudachi are versatile fruits that bring complex acidity to every dish it touches!
- Baking: Sharp and acidic, sudachi adds sour and sophisticated citrus flavor to cakes, breads, creams and pastries.
- Confection: Herbally citric, sudachi are perfect in jams, jellies and candy making because of its bright, sour flavor.
- Sauces: Use sudachi to add sharp and sour notes to rich soups, stews, flavorful sauces, dressings, marinades and dips.
Sudachi makes impressive and delicious drinks for fruit fans of all ages! From fresh juice to tea, punch, cocktails and frozen beverages, sudachi adds exquisite flavor and a dose of nutrition to all kinds of drinks. Here are some easy ways use Sudachi in your drinks:
- Juicing: Strong, herbal and zesty, Sudachi juice adds unexpected citrus flavor to fresh juice drinks.
- Smoothies: Freeze cubes of Sudachi juice and zest in an airtight container in the freezer. You can easily pop the cubes or zest into your favorite citrus-inspired smoothies!
- Cocktails: Sudachi’s sharp, herbaceous citrus flavor pairs well with liquors like tequila, vodka and gin. Try using Sudachi to make a basic syrup, for stirring into drinks!
As they ripen, sudachi can be left on the countertop for up to a week. Keeping sudachi in an airtight container in your crisper drawer can keep them fresh for up to two weeks.
The best way to freeze sudachi is to break them down first. Start by juicing the fruit and pouring it into an airtight container or ice cube tray. Carefully separate the zest from the pith and freeze them separately in airtight containers.