Sudachi FAQs

The Sudachi (Citrus sudachi) is a citrus delicacy that is relatively new to the United States. Originally from Japan, the sudachi has 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 think everyone should try!

It’s easy to tell when sudachi are ripe by their color, fragrance and feel. Sudachi are relatively small in size compared to other citrus fruits, usually just under two inches across. These special little 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 small size and the skin should be even and leathery.

Sudachi are native to Japan. Today, they are cultivated in the United States and Peru as well. These green citrus fruits grow on trees that are similar to other citrus trees like lemons, limes and grapefruits. Sudachi are cultivated year round, but come into peak season in the fall from October through November.

On the outside, Sudachi have a deep, lime green rind that houses tiny pores of essential oil. Inside, the fruit is a pale, glittery green with shiny pulp. Between the skin and the fruit is an offwhite pith. The seeds are off-white and hard.

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. First, 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 small size and the skin should be even and leathery.

Sudachi is typically used as a flavorful ingredient rather than a raw fruit for snacking, so there are many ways to prepare it in snacks, dishes and drinks. This versatile ingredient takes easily to many preparation types, being used in the same ways as conventional lemons and limes. First, it is edible in its raw state. From there, sudachi can be dried, frozen, cooked, candied and preserved in countless ways. The fruit and seeds can be used in fermentations and infusions to impart their complex flavor.

Sudachi seeds are not edible. However, similar to yuzu, sudachi seeds can be used in applications like ponzu sauce, vinegars or other infusions to impart citrusy flavor into liquids, proteins and creams. Before serving, the seeds are strained away.

Sudachi are native to Japan. Today, they are cultivated in the United States and Peru as well. These green citrus fruits grow on trees that are similar to other citrus trees like lemons, limes and grapefruits.

It can be difficult to find the exact nutritional information for some specialty produce like Sudachi. Citrus fruits like sudachi are often known for being high in vitamin C and antioxidants like the flavonoid limonene. They may also be a good source of fiber, calcium and magnesium.

Sudachi are cultivated year round, but come into peak season in the fall from October through November.

Sudachi are a complex citrus fruit with exceptional flavor and versatility. Like a conventional lemon or lime, they’re not usually eaten on their own. Instead, they’re loved for the flavor of their juice and zest. Fresh sudachi can be used in desserts, sauces and marinades, sprinkled over popcorn or tossed with hot french fries. Add the juice to flavorful cocktails, juices, dressings and sweets.

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 think everyone should try!

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!

Sudachi juice and zest makes delicious drinks for people of all ages. Its sour, almost peppery citrus flavor was made for juices, enhanced water, cocktails and batch drinks of all kinds. sudachi can be made into a basic syrup, then added to drinks as well.

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.

Over at FruitStand, we love sharing fruit with our wet-nosed friends. That’s why we encourage you to clear the safety of any new fruits or veggies with your veterinarian before offering them your pooch. This is especially true with fruits like sudachi, which are not as common in the US as they are in other parts of the world. In general, citrus fruits may be ok to share in small amounts with your dog (if it’s ok with the vet!). Just remember that sudachi is pretty sour, and your pooch is unlikely to enjoy it much.

If a bit of sudachi drops on your clothing, table cloth or napkins, first treat the spot with a stain remover that’s safe for that particular fabric. Follow the directions on the product to prevent the spot from setting, and pop the item into the washer as soon as you can.

Sudachi and yuzu are two citrus fruits that are hard to come by in the United States, but are beloved throughout Japan and other parts of Asia. Neither of these fruits are typically eaten on their own, and are both prized for the flavors of their juice and peel. In fact, these fruits are used very in much the same way of lemons and limes! It doesn’t stop there. There’s evidence that the Sudachi may have been derived from a cross between yuzu and another species of orange citrus that grows natively in Japan.

These similarities can be confusing to new fans of these fruits. Here are the important distinctions that’ll help you spot the sudachi. First, sudachi peels are a lush, avocado-meets-lime green. Yuzu is a cheery yellow color, similar to a Meyer lemon. When ripe, sudachi fruits have a bright, tangy, sour flavor that’s reminiscent of a lime. On the other hand, yuzu’s flavor is often compared to a combination of grapefruit and mandarin to illustrate it’s bitter and sweet citrus flavor. 

Has your once sweet-smelling sudachi gone from pleasant to pungent? It’s easy to get smells from spoiled sudachi out of your house with a few simple steps. 

First, discard any spoiled sudachi into the garbage or compost and remove it from your home. Then, clean the area where sudachi was stored with hot, soapy water or home cleaning spray. Let it dry thoroughly.

To prevent bad smells from fruit in your kitchen and home, keep an old-fashioned box of baking soda in your fridge and anywhere you store food every two to three months to prevent unpleasant aromas before they start. Immediately refrigerate cut sudachi in an airtight container in the refrigerator. When not refrigerated, store whole, fresh fruit in a cool, clean and well ventilated area. See our section on how to store sudachi for help on keeping them fresher for longer!

If you’ve ever wondered where to buy Sudachi, we’ve got great news for you! FruitStand is proud to partner with small, specialty farmers to bring you exceptional quality sudachi when they’re in season. To be the first to know when FruitStand is shipping sudachi harvests, join our email newsletter!