Sudachi

Sudachi is an essential part of Japanese cuisine. Its juice is a revelator of the Umami taste, and very appreciated by chefs in Asia. The fruit is used still green, before full ripening, for the exceptional aromas of its zest and juice.

The fruit is a small round lime (40gr), acidic and very juicy, to be eaten green from September, then turning orange in late autumn with a more subtle fragrance.

The tree is vigorous, very thorny and bushy. It produces a large number of fruits every year (no alternation).

References:
https://idtools.org/tools/1076/index.cfm?packageID=1179&entityID=8832