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JAPANOccasion
Season
Berry
Citrus
Tropical
Cherry
It is known for containing Polyphenols such as Anthocyanin and Flavonoid.
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Bing cherry
Bing cherries are grown in America and therefore known as “American cherry” in Japan. Their purple-red colored peels/flesh are resilient and characterized by rich sweetness. It has been the most recognized and popular cherry all year round.
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Rainier cherry
Rainier cherries are very juicy and one of the hard-to-find fruits in Japan. Their classy sweetness, and juicy, hearty flesh give you unforgettable flavors at your first bite.
[Notable Auvil Fruit Company]
Using a special pruning technique during the cultivation stage, each cherry is exposed to sunlight to enhance their sweetness. Moreover, only the biggest cherries are harvested to assure the finest quality.
Honeydew Melon
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The name is taken after their smooth taste like fine honey droplets. They are commonly consumed in America. Their skin has a whitish pale green color, while its fresh emerald green-colored flesh gives off a sweet aroma. They contain the protease cucumisin, which helps your digestion.
【Orange Flesh】
It is the orange-fleshed honeydew melon. They are characterized by their classy sweetness and brightly-colored flesh.
Grape
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Red grapes
(Red Globe)
They are characterized by its big size fruit size among all grapes, and their rich sweetness. You can eat them with the skin on.
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Red grapes
(Crimson seedless and Scarlet Royal)
These seedless grapes can be eaten with their reddish-black skin on. They are characterized by the sweetness of their firm and resilient flesh.
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Green grapes
(Thompson seedless and Autumn King)
It is the oval-shaped seedless grape with yellowish green skin. They are characterized by their thin skin and a good balance of sweetness and sourness, which makes them very easy to eat.
Strawberry
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Very big strawberries, each of which is about as large as a child’s palm. With plenty of flesh, their juicy sweetness bursts in your mouth. It comes with the long branch to maintain its freshness and also to make them easier to carry and eat.
Blueberry
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They contain anthocyanins which have an antioxidative effect. You can even eat them as they are, or use them for making sweets.
CITRUS FRUITS
They contain plenty of antioxidants and vitamin C. The heavier you feel the fruit on your hand,
the juicier it is.
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How to store
To maintain quality comparatively longer, place fruit in a plastic bag and store in the refrigerator.
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Note
The wax on the surface prevents the fruit's moisture from evaporating and helps preserve freshness. This wax is made from natural plant-based ingredients and is completely safe to use.
We use anti-mold agents on our citrus fruits within the allowable values considered safe under Japanese legal standards. 
Orange
Orange, the most popular fruits all year round. We source them from the best farms/brands available for the season depending on when you placed your order.
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Navel orange
They are characterized by their rich sweetness and brilliant aroma. The name is taken after the caved-in/out part underneath the fruit that resembles a navel.
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Valencia orange
They are characterized by their thin skin and fewer seeds. They have a strong aroma and a good balance of sweetness and sourness which is ideal for squeezing juices.
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Cara cara orange
They resemble Navel orange by their outside appearance. Because of their pink flesh, they are also called “pink navel”. Cara cara oranges are sweeter and juicier than regular Navel oranges. They are characterized by their easy-to-peel skin.
Grapefruit(White and Pink)
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Grapefruit growing in the grape-like clusters from which their name derives.They are known for their slight bitterness and rich scent. Grapefruits are divided into two types- white and pink.
Oroblanco
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Oroblancos have a less sour and refreshing flavor throughout the season. They are identical to sweetie grown in Israel, but their skin color is lighter green compared to sweeties because of the differences in climate and soil. It is a rare fruit that its flesh inside fully ripes with the green skin. The skin begins to develop a yellow hue as seasons progress.
Sweetie
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They are the hybrid of grapefruit and pomelo. Their flavor is sweeter and less sour compared to grapefruits, just like the name. They are identical to the oroblancos grown in America, but only those grown in Israel are called “sweetie”. The skin has fresh green hues, while the flesh itself is golden yellow. It is a rare fruit that its flesh inside fully ripes with the green skin. The skin begins to develop a yellow hue as seasons progress.
Cocktailfruit
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The best of both worlds! Cocktailfruits were born by combining the freshness of pomelos and sweetness of mandarins, and are still relatively unknown in Japan. It is a rare fruit that its flesh inside fully ripes with the green skin. The skin begins to develop a yellow hue as seasons progress.
Melogold
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They are the hybrid of grapefruit and oroblanco. The size is bigger than grapefruits and the skin slightly thicker skin. Their initially bright green-colored appearance develops a golden yellow hue as seasons pass, which where their name comes from. They are characterized by their sweet flavors, and even some would say that they are as sweet as "grapefruits added with sugar".
Mango
Their unique texture and sweet fragrance seemingly melt in your mouth. They contain vitamin C and vitamin A which increases more as they ripen. They are perfect for sherbets and other types of dessert.
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Apple Mango
[Kent]Apple mangos are so called because of their red skin and their resemblance to apples. They are characterized by their intense sweetness and sourness.
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Apple Mango
[Irwin]Irwins are popularly grown in Miyazaki and Okinawa. They are said to originate from Taiwan. They are characterized by their smoothness with low fiber.
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Green Mango
[Keitt]A rare bright green mango that can only be grown and harvested in California. They have a surprisingly rich flavor with strong sweet and sour accents.
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Crown Mango
[Nam Dok Mai]The appearance looks very much like the pelican (carabao) mangoes grown in the Philippines, but they are characterized by their softer texture and stronger sweetness and sourness.
Papaya
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Half a papaya (around 200g) has the equivalent of the recommended daily intake of vitamin C. Its beta carotene content also increases as it ripens. The texture, sweetness and aroma of papayas are indeed reminiscent of the tropics. They are even more delicious served with lemon or lime, if you like. Rubbing papaya juice on meats is also a great way of enhancing the taste of the dishes.
Pineapple
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The name is taken after its skin which resembles pine cones and its strong sweetness like apples. They contain the protease bromelain, which is said to soften meat and help digestion. The fruit contains plenty of an acid component, citric acid. The flesh is beautiful bright yellow-colored. This premium pineapples give you a rich taste with strong sweetness and flavor.
Kiwifruit
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It is a densely packed storeroom of nutrients. One kiwi (around 100g) has the equivalent of 70% of the recommended daily intake of vitamin C. It also contains plenty of potassium. They are the perfect add-ons for salads and even cakes.
Avocado
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Avocados are cholesterol-free fruits used extensively in many forms of cooking. They are known for containing a balanced mix of various vitamins and minerals. The most notable characteristic is that avocados have 20% fat content which is rare among fruits. However, most of the fats are plant-based unsaturated fatty acids such as oleic acid and linoleic acid, which facilitate decomposition of fat. Also their smooth yellow-green flesh and rich taste are referred to as the “butter of the forest”, they are great with mayonnaise and wasabi soy sauce. You can cut them for salad, or puree them to go with bread, or deep-fry them for tempura.
Dragonfruit
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The name is taken after its skin which resembles the scales of a dragon's skin. They are characterized by its refreshing and juicy sweetness and kiwi-like texture. The fruit is soft, and even its seeds are edible.
Matsutake
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They resemble the taste and aroma of Japan's matsutake mushrooms, but they are characterized by their large cone and the whitish substance covering its exterior. When cutting, instead of using a kitchen knife, tear Matsutake with your hands and it gives off the rich aroma to come to the fore. Matsutake goes well with soup, matsutake rice, steaming in a teapot, charcoal grilling or tempura.
[Superb Matsutake]
It refers to the mushroom “buds” with an impenetrable membrane under its cone. They have an excellent balance of aroma and flavor.
