Table of content A-Z

 

Yuzu

 

Botanical name: Citrus ichangensis x C. reticulata (formerly Citrus junos)

 

 

The yuzu has been known in China for about 2500 years. It was brought to Japan about 1500 years ago and is chiefly grown there today. This hardy perennial is also used as an ornamental plant.

 

Availability

Yuzu are harvested from October to March. They are rarely if ever sold in Germany, and then only in special Asian shops.

 

Appearance, taste, characteristics

Yuzu are only about 5 cm in size. They have a round shape and when fully ripe are yellow to orange. The skin is fairly thick, and the light-yellow, segmented pulp is not very juicy. The juice is very sour but has a unique aroma.

 

Form of consumption, use, processing, practical tips for preparation

The yuzu is not suitable for eating raw. Its juice and small pieces of skin are used as a seasoning in cooking, above all in Californian-Asian cuisine.

Slices of fruit are used to decorate dishes and to lend their aroma to drinks.

Further, the fruits are used to make a vinegar substitute and citric acid.

 

 

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