They are a small to medium-sized fruit, with bright orange-red skin.
Inside, they have dark cinnamon-coloured, juicy flesh with a rich, sweet flavour.
There are several different cultivars. Some such as Dai Dai Maru need to be cured first before they are ready to eat.
Some cultivars sub-groups such as the group called Sibugaki have yellow-flesh, and have an astringent taste, regardless of whether the seeds have developed. Cultivars in this group include “Taubaté”, “Hachiya”, “Trakoukaki” and “Hatemya.” Taubaté is very perishable and must be eaten within 3 to 4 days of ripening.
Generally stores and ships well, depending on cultivar.