Amanatsu is a yellowish orange citrus fruit, a group of cultivars of natsumikan (Citrus natsudaidai), which were discovered in 1740 in the Yamaguchi prefecture of Japan. Natsumikan is about the size of grapefruit and oblate in shape. The fruit contains 12 segments and about 30 seeds. The natsumikan tree is believed to be derived from pomelo, Citrus grandis or Citrus maxima.
Natsumikan is grown commercially in Japan, notably in Kumamoto and Ehime prefecture.
- Amanatsu oranges are used for fresh eating as well as for their juice and rind. The juice makes a refreshing beverage and can be used for cocktails or blended with other citrus juices.
- Amanatsu oranges are used for making marmalade and the rind is often candied.
- In Japan, individual segments are removed from their pith and served in a clear jelly.
Amanatsu oranges can be stored in the refrigerator for several weeks.
Amanatsu oranges, like other sour oranges, are high in vitamin C and potassium, and are a good source of folate, niacin, magnesium, and vitamin B1.