The best Asian aromatic & acidic citrus in its first phase of maturity.
Citrus ichangensis X C. reticulata var. austera
Before: Citrus junos Sieb. ex Tanaka
Premium: The best quality and biggest size available.
Not classified: It can include different qualities and sizes.
We have a wide range of citrus, you can consult our calendar of commercialization to know the harvesting time.SEE CALENDAR
Warning: Last items in stock!
Yuzu is an "Ichandarin": a natural hybrid between Ichang papeda and a Chinese mandarin, it produces acid fruits (4.5% acid) and very aromatic, reminiscent in taste and appearance of grapefruit, lime and tangerine. It is used since it has green colour dark, its size is small, 4-5 cm and weighing 50 to 100 grams until it reaches its full yellow colour to yellow-orange and reaches a size of 7-8 cm., And more than 250 grams weight. It is used as an alternative to lemon, improving their good properties, mainly the skin and juice for its intense and excellent aroma, with 3 times more vitamin C than a lemon. The fruit contains about 25 seeds, which have interesting medicinal properties. The colour of their skin evolves from dark green (September) to yellow-green and orange in full maturity (December), and has brown spots that are their hallmark, and do not affect its flavour.
Its culture is very complicated, the branches containing large, sharp spikes and vertical growth, reaching 5 meters high, and since the first seed does not produce fruit until after 15 years.
It is an essential ingredient in Asian cuisine found in Japanese and Korean. Part of the ponzu sauce or condiments like yuzukoshō (yuzu and pepper), yuzu vinegar, liquor, soup, fish, sweets, teas, jams, beers, tonic water, gin, and countless other uses in cosmetics and aromatherapy.
It provides both meat and fish an acid point citrus and honeyed aromas reminiscent of mango or common mandarin.
*Orientation pictures, the product may vary.
Its fruit is used in all stages of maturity, from small green fruit (difficult to peel) to fruits with yellow-orange skin and overripe, peel separated from the segments, and very easy peeling.
In Japan and East Asia, it is the most important acid citrus among the more than 15 varieties used and their consumption is popular in European haute cuisine since the famous French chef with three Michelin stars, Jerome Banctel started using it in his Paris restaurant Senderens (today Lucas Carton). Ferran Adria in 2002 began using the imported juice and freeze-dried bark in El Bulli restaurant, after his first visit to Japan.
The restaurant with three Michelin stars, El Celler de Can Roca, elected in 2013 the best in the world, developed in Spain the "fifth primary taste" discovered in Japan; "umami" with Yuzu.
All the best chefs in Europe have been seduced by this fresh fruit, which since 2012 is imported to Europe from Japan and the current availability of fruit produced in "Costa del Azahar" in Spain, its Europe consumption is expected to be quickly popularized.
|pickup||09 September, 10 October|