| Haruka | |
|---|---|
 Haruka citrus fruits | |
| Genus | Citrus |
| Species | Citrus tamurana |
| Hybrid parentage | Hyuganatsu × natsudaidai |
| Cultivar | Haruka |
| Origin | Ehime Prefecture, Japan |
Haruka (Citrus tamurana × natsudaidai) is a Citrus cultivar grown in Japan and the Korean Peninsula.
Haruka was first discovered in Ehime Prefecture, Japan.[1] Once thought to be a natural mutation of the hyuganatsu (Citrus tamurana), it is now inferred that it is a hybrid between the hyuganatsu and natsudaidai (Citrus natsudaidai), with the hyuganatsu being the seed parent and the natsudaidai being the pollen parent.[2]
The fruit is small to medium in size (around the size of an orange) and can be round, oblate, or pyriform in shape. The rind is moderately thick (around the thickness of an orange) and is yellow in color; it is smooth but porous and is fragrant. The flesh is bright yellow in color and is separated into 10–11 segments by thin membranes. It is moderately seedy. There is a circular protrusion on the non-stem end and there is sometimes a nipple at the stem end. The flavor is said to be very sweet but rather mild. Like the hyuganatsu, the spongy, white pith is sweet and edible. It is most commonly eaten raw and is usually eaten with the pith intact. It ripens from late winter to spring and keeps for 1–3 weeks in a refrigerator.[1]
Haruka is rich in vitamin A and C, and contains smaller amounts of vitamin B1 and beta-carotene.[1]
It is cultivated in southern Japan, mainly in Ehime and Hiroshima prefectures. It is sold in markets in Japan and is exported to Singapore, Taiwan, and Hong Kong.[1]
A flavor of the Japanese candy Puccho is based on the haruka citrus fruit.[3]
