Hyuganatsu finally gains its rightful place in the star line-up of Japanese fruits. A native from the sunny southern prefecture of Miyazaki (old name: hyuga), the fruit comes into season during warmer weather (summer: natsu).
This plump lemon-lookalike with rough bumpy skin offers more than meets the eye. Aside from its distinctively bright citrus flavour, the most unique part is the faintly sweet white pith (the area between skin and flesh) that can be eaten together and fills the mouth with a refreshing juicy texture.
Our golden-brown pâté sucree tart shell holds fresh pieces of Hyuganatsu and its cream, layering over a slow cooked compote of Hyuganatsu and its unique peel for added textural satisfaction.
