AROMATIC YUZU FRUIT

Yuzu has a tart, sour taste and has been described as similar to a grapefruit with overtones of orange and lemon. In fact, the flavor and incredibly aromatic fragrance is unique and difficult to describe and must be experienced to understand its lure.  Yuzu is rarely eaten out of hand and is highly coveted for the aromatic zest and tart juice. It is commonly used in Japanese cuisine like the way lemons are used in cooking, however Yuzus have less juice and more seeds than lemons. 

Yuzu fruit originated in China but is also now heavily grown in Japan and Korea. In the United States, California is the only state growing it commercially.  Yuzu is frost hardy and can withstand temperatures as low as 16 degrees Fahrenheit. In comparison Satsumas can tolerate low temperatures down into the 20’s. Yuzu is not a type of lemon or citron and is thought to be a hybrid of mandarin oranges and a citrus called papeda, native to tropical Asia.

Whole yuzu is very difficult to find and can be expensive due to the relatively small production in the United States. Outside of the short California season, Yuzu juice can be found easily at Japanese grocery stores.