Japanese fruits are exotic in their own ways and Kyoho, which literally means “giant mountain grapes” was named after Mount Fuji owing to its generous size and are a must-eat in Japan. These blackish-purple grapes are juicy and succulent with a sweet flesh.
They are primarily grown in Yamanashi and Nagano prefectures and are harvested twice a year during September and December. They are carefully graded for color, size and imperfections. The best quality Kyoho can be quite expensive even in season while the mid quality Kyoho are quite affordable.
Kyoho are traditionally served as a dessert and the juice is extracted to make cocktails. The size may vary and they have a thick skin that is easily separated from the flesh of the grape. The skin and seeds are edible but bitter and are usually removed before eating.
Kyoho are quite popular in China, Taiwan, and Korea as well for their size and very sweet flesh. They are also produced in California’s Central Valley, Changhua County in Taiwan, and Chile.
Talking about the nutritional value- kyoho grapes are rich in vitamin C, potassium and dietary fiber. They are cholesterol-free, low in fat and sodium making it a great addition to your salads and breakfast.
It is also known to have great health benefits which boost the immune system alongside preventing fatigue, cure asthma and migraine, while reducing cholesterol levels and lowers the risk of kidney diseases.
It is also found to have been a great remedy for preventing constipation and improve bowel movement. Kyoho is known to improve brain function and prevent breast cancer as well.
The grapes can be used as a garnish to dress up most anything; you can also make jams, preserves and compotes which serve as a great topping for desserts. Of course the wines are not to be missed, Kyoho has a dedicated winery in Kurume City. During summer you can use the kyoho to make a refreshing beverage combining it with other fruits and also make iced tea using the kyoho flavour.
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