種無しカボスを収穫しないでいるうちに黄色く色づいてきました。カボスは通常、青いうちに料理に利用されますが、私はジュースにして飲むのが好きなので色づくのは無問題です。
Seedless and thornless Kabosu fruits have started to turn yellow on the outside. Kabosu fruits are normally used in cooking while they are green and less juicy. However, I grow Kabosu for extracting the juice for drinking purposes and it tastes much nicer when ripe.
I had this plant in a pot, until the blood orange tree (Tarocco) died during winter earlier this year. As a potted plant, this tree used to produce only around 5 fruits but now it is turning quite prolific even though it is less than 1 meter tall.
こちらは種無しスダチ。カボスよりも更に色づいています。ビタミンＣ摂取のために毎日絞って飲んでいます。ビタミンＣの一日の必要量はほんの微量で、取り過ぎても余分な分は排泄されてしまうそうなので、スダチのような小粒の香酸類がぴったりだと思います。
The thornless and Seedless Sudachi fruits have gone completely yellow. As with Kabosu, these are normally used in cooking while they are green (people think the green taste and flavour are superior). When the fruits are this ripe, the juice tastes much nicer in my view.
This is a thorn-free Lisbon Lemon. As with Kabosu, this was in a pot until earlier this year. The Bergamot that used to be here went dry and dead during the winter and I planted the Lemon in its spot. I am leaving the fruits untouched until they become ripe and yellow.
今日の味見はカボス（左）とスダチ（右）。
Kabosu (left) and Sudachi (right)
どちらも果肉がすっかり黄色くなっています。いずれも「種無し」品種とはいっても、種が1-2個入ることはありますが、通常のカボスやスダチは種ゴロゴロなのと比べると全然違います。種がない分、果汁がたっぷりだしゴミも少ない。
The flesh of both fruit is ripe and yellow. Although called "seedless", it is acceptable to have 1-2 seeds in a fruit. Normally, both Kabosu and Sudachi are full of seeds and very cumbersome to extract the juice due to the seeds. With these seedless types, you get more juice for the absence of seeds, and less garbage to deal with.
