Hachijo Fruit Lemons
Estimated Inventory, lb : 0
This item was last sold on : 03/07/26
Description/Taste
Hachijo lemons are large in size, averaging 200 to 400 grams in weight, and are notably grown to bigger sizes than common commercial lemons, which range from 80 to 200 grams. The fruits have a round, oblate, or oval shape with one blunt, curved end, while the other may feature a tapered neck. The skin, also known as the peel, is thin, smooth, taut, and glossy. The skin ripens from green to golden yellow or yellow-orange hues and is covered in prominent, sunken oil glands that give the surface a lightly pitted, pebbled feel. One distinguishing characteristic of Hachijo lemons is their edible skin and albedo. The albedo is the white portion beneath the surface, and this part is traditionally bitter in other lemons. Since Hachijo lemons ripen on the tree, their albedo sugar content increases, creating a slightly sweet, pleasant taste. The albedo is also light and spongy, allowing the entire fruit to be eaten. Underneath the surface, the yellow flesh is divided into 9 to 11 segments by thin membranes. The flesh encases a few cream-colored to ivory seeds and has an aqueous, tender, and succulent consistency. Hachijo lemons emit a refreshing aroma and are mild in flavor, with a sweet, tangy, subtly acidic, and floral taste.
Seasons/Availability
Hachijo lemons are available in Japan from winter through early spring, typically from mid-December through February, sometimes extending into March.
Current Facts
Hachijo lemons, botanically a part of the Citrus genus, are a specialty-branded fruit belonging to the Rutaceae family. The lemons are thought to be related to Meyer lemons and are famous throughout Japan for their mild flavor, strong fragrance, and edible peel. Hachijo lemon production is localized to an island in southern Japan, and each year, only lemons that meet specific size, color, and flavor requirements are sold under the Hachijo name. The branded lemons are promoted as a premium type, as less than five percent of the island’s total lemon crop is sold under this name. Hachijo lemons are left on the tree to ripen fully, which contributes to their sweeter taste. The fruits are also thinned on the trees to grow to larger sizes and are hand-harvested, cleaned, and polished before they are sold in markets. Hachijo lemons are sought by chefs and consumers as fresh-eating fruit and can be used in a wide array of sweet and savory culinary preparations. In commercial markets, the lemons are known as Hachijo lemons or Hachijo Fruit lemons, highlighting their sweeter taste and ability to be eaten whole like other fruits.
Nutritional Value
Hachijo lemons have not been studied for their nutritional properties. Lemons, in general, are a source of fiber to regulate the digestive tract and contain vitamins A, B, C, and E. These vitamins protect cells against free radical damage, support energy production, strengthen the immune system, and maintain healthy organs. Lemons also provide varying amounts of minerals, including potassium, phosphorus, calcium, magnesium, iron, copper, and manganese. These minerals help the body balance fluid levels, produce red blood cells, control nerve functions, and build the protein hemoglobin for oxygen transport through the bloodstream.
Applications
Hachijo lemons have a refreshing, mild, and sweet-tart flavor suited for fresh and cooked culinary preparations. The variety can be eaten out of hand, including the skin, and is known for its milder taste than other standard lemons. While Hachijo lemons can be consumed whole, they are often sliced and added to salads or used as a garnish for sweet and savory dishes. They are also used in any preparation calling for Meyer lemons. The lemons are popularly added to pasta, served with meat or fish, or simmered into soups. Try incorporating Hachijo lemons into seasoning mixes or drying for lemon salt. They can also be preserved or pickled for extended use. In addition to fresh preparations, Hachijo lemons are cooked into jellies, jams, and marmalades or simmered into syrups. These jams can be spread on toast, added to various desserts, or used as toppings for yogurt and ice cream. Other sweet preparations use lemon juice as a flavoring in rolled cakes, cream sandwiches, puddings, frosting, and baked goods. Beyond culinary dishes, Hachijo lemons are sometimes sliced and infused into locally made shochu in Japan or added to tea. Hachijo lemons pair well with herbs like mint, basil, cilantro, and parsley, and other fruits such as strawberries, oranges, blueberries, and peaches. Whole, unopened Hachijo lemons should be immediately used as they are sold ripe and ready to eat. The lemons can be wrapped in plastic or placed in a container in the vegetable drawer of the refrigerator for a few days to weeks, but their aroma and sweetness will fade over time. Sliced lemons must be refrigerated.
Ethnic/Cultural Info
Hachijo lemons are known by several names throughout Japan and are promoted as being “delicious, even down to the skin.” Hachijo is a marketing name for limited quantities of lemons that are fully ripened on the tree and meet select quality standards. This name, coined in 2014 through a public naming contest held by JA Tokyo Islands, is among the newest for the fruit. The lemon’s original variety name is Kikuchi, and lemons grown on Hachijō-jima island that do not meet the Hachijo marketing qualifications are sold under the Kikuchi name. Kikuchi lemons are also grown on Ogasawara Island, where they were introduced in 1973, and are sold in their green and yellow states, the green fruits being more acidic, sour, and tart. In some markets throughout Japan, Kikuchi lemons are marketed under the names Island lemon, Shima lemons, and Ogasawara Island lemon. It is common for varieties in Japan to be sold under marketing and regional names rather than their actual variety names, as it is important to consumers to know where their food has been grown.
Geography/History
Hachijo lemons are native to Japan and are a branded version of the Kikuchi lemon, grown on the island of Hachijō-jima, approximately 287 kilometers south of Tokyo. Kikuchi lemons were planted by Yuji Kikuchi on the island in the 1940s. It is said that Mr. Kikuchi brought back seeds or seedlings from Tinian Island in the Commonwealth of the Northern Mariana Islands. The variety was named Kikuchi lemon and was planted outdoors on the island, where it suffered from the salty air and strong island winds. Kikuchi lemons struggled to become popular after planting due to these adverse conditions and remained relatively unknown for several years, even after commercial production began in 2008. Later in 2010, the Tokyo Islands Agriculture, Forestry, and Fisheries Center established an agricultural experiment station on Hachijō-jima and began cultivating lemons in greenhouses. Cultivation quickly increased, and in 2014, the Hachijo Fruit lemon brand was established to differentiate the island’s product in Japanese markets. Today, Hachijo lemons are cultivated by around twenty-eight producers on the island and are evaluated and sold through the Hachijō-jima Lemon Producers and Shippers Association to markets throughout Japan.
Hachijo Fruit Lemons for sale around the world shared on the Specialty Produce App
