This was sold to us as as a sudachi, but in the photos I see online the fruits are larger (these are about 1") and dark green so I think this is something else. Also, sudachi are not a Clementine-tangelo hybrid.
The flavor is unpleasant, I can’t really see any culinary use unless maybe the fruit isn’t ripe yet.
https://citrusvariety.ucr.edu/citrus/sudachi1.html
It shouldn’t be sweet, in Japan it’s used as a souring agent for broth or for ponzu. I’ve been told by a farmer that because of climate differences between here and Japan they turn color sooner. Haven’t verified this myself.
Yeah, sudachi should be sour, but if this is not a sudachi, maybe they’ll eventually ripen and turn sweet.
A citrus grower friend suggested I wait until the fruit starts falling off and then pick one from the tree.
Yuzu / lime / lemon / orange tree owner here. Lawd I wish I could grow sudachi here in SoCal (but as many Japanese have told me, it’s just too damn hot here). That does not look like a sudachi tree. My reasons for saying so is the fruit size looks off. As for color: Most all citrus will turn yellow (yuzu, limes) if one lets it sit on the tree long enough without harvesting it. Some non-orange citruses might even turn the color orange if it stays on the tree long enough.
Interesting tidbit: Limes, IMHO, taste so, so much better (perhaps more sublime? 
) after tree-ripening the fruit and harvesting it only after the lime turns yellow. The problem is that yellow-colored limes look pretty much exactly like lemons, and so they’d confuse the hell out of inventory control at the greengrocer level. The resulting fallacy is that the public believes green limes are best.
Thus, like many citrus fruits we use for primarily for fragrance and zest (yuzu, sudachi, etc.), limes too are harvested early, when they are still green. Some local Japanese Chefs I know ask me to supply them young yuzu (green), as there is a special flavor to their zest to be found during that time, and also because most commercial yuzu outfits refuse to harvest fruits early.
I noticed a few baskets of sad, little, mostly yellow, sudachi limes at a small stand that sells delicious avocados (Westfield Farms at BHFM). Owner said they only manage to produce a small amount and people overlook them because they’re not pretty. Okay, I’ll buy a basket. CRUSH! 
Checked in to see if food talkers come across sudachi limes anywhere but…
Now I wish I bought all the baskets. 
Personally I think sudachi are better than there more famous sibling yuzu (for the juice anyway). Nice find!
Agreed. I’m spoiled now.
Bring one (or two) to squeeze into the bowl when you are down to that last half-bowl of tsukemen - The splash of sudachi will give the dish a different new life of its own.
Will have to look around at Torrance fm for these!
We ended up getting rid of that tree and planting a rangpur.
Nice! This is at the BH FM?
Yes, it was the first week in November. Lately I’ve been going to CCFM on Tuesdays so don’t know if they still have them at BHFM. I think they’re a fall fruit.
As someone who lived in Tokushima, home of the sudachi for 13 years, I’m here to tell you that sudachi season is August through October. Sudachi are usually sold while they’re still green like limes, but after being picked, they will eventually turn yellowish like the ones you pictured.
And yes, “Sudachi” is my handle here on FTC because of my long history in Tokushima.
