Collection: Yuzu

The Yuzu [pronounced: yoo-zoo] is a small Japanese citrus fruit that resembles the outward appearance of a tangerine in both size and shape; however that is where the similarities abruptly end. The yuzu is yellow in appearance, with many large seeds and a small quantity of bitter or sour juice. In fact, some yuzus lack juice entirely and are instead filled with a mass of just pith and seeds!

So what the “heck” do you do with yuzus if you can’t eat them?
Here is where traditional Japanese cuisine comes in!The Yuzu is a commonly used fruit in Japan. They are very aromatic with a deep “citrusy” floral scent. The juice flavor is like a tart, citrus, “fusion” of lemon and lime. The fragrant peel is often minced small and added as a garnish to both soup or broiled or simmered fish. Sauces are often made from yuzu, as well as candied peel from the rind. You might recognize a “hint” of its flavor here in America from your favorite Japanese restaurant, if you have ever used soy-sauce ponzu. Now you can find yuzu being used many different culinary ways, including yuzu “essence” being infused into “high end” vodka. So, “how will you yuzu?” With a little bit of cooking skill, a little imagination and some yuzus from Pearson Ranch…the culinary sky is the limit.

Did you know?…

The Yuzu comes to us from East Asia, and is believed to be a hybrid of sour mandarin and a slow-growing species of citrus called; Ichang papeda.

When are Yuzus available?

They are available Late July thru February! However, be aware that the Yuzu season can vary from year to year so please be sure to check for availability.