The best Asian acidic citrus, very aromatic, in its full ripening phase.
Citrus ichangensis X C. reticulata var. austera
Before: Citrus junos Sieb. ex Tanaka
- SPECIAL OFFER -
For each Kg of Yuzu purchased from the following categories, we can include a gift of FREE citrus*!
Premium: The best quality and biggest size available.
Not classified: It can include different qualities and sizes.
* According to preference and availability. If you are interested in this offer, please let us know at the time of Yuzu's purchase. We will send it to you on MONDAY.
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, tangerine and mango. It is used since the end of summer - spring when it has dark green colour, 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 lime and lemons, improving their good properties, mainly the skin and juice for its intense and excellent aroma, with 3 times more vitamin C than lemons. The fruit contains about 25 seeds, which can also have several uses as cosmetics and gastronomy.
Its skin uses to have 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 considered an essential ingredient in Asian cuisine, in the Japanese and Korean it is a part of the ponzu sauce or condiments like yuzukoshō (yuzu and pepper) different kinds of vinegar, liquors, soups, sweets, teas, jams, beers, tonic waters, gins, and countless other uses, also cosmetics and aromatherapy.
It provides both meat and fish the citrus acid touch, and more mellow aromas reminiscent of mango or common mandarin and brings to the end a spicy touch of pepper.
Its fruit is used in all stages of maturity, from small green fruit, difficult to peel, to fruits with yellow-orange skin and overripe bark and separate from the segments, which it's really easy to peel.
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 began using the juice and freeze-dried peel imported into the Bulli restaurant, in 2002, after his visit to Japan.
The restaurant with three Michelin stars, "El Celler de Can Roca", elected in 2013 the best in the world, developed with Yuzu the "fifth taste" primary discovered in Japan: "umami".
Almost all of the best foodies in Europe have been seduced by this exotic citrus, which since 2012 is imported to Europe from Japan and with the current availability of fresh fruit produced in "Costa del Azahar", Spain, its consumption is expected to be quickly popularized.SEE OUR SHIPPING
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