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Yuzu FAQs

nick musica
Published Dec 21, 2020. Read time: 1 minute

Yuzu is typically used as a flavorful ingredient rather than a raw fruit for snacking, so there are many ways to prepare it in snacks, dishes and drinks. This versatile ingredient takes easily to many preparation types. They’re edible raw, and from there, yuzu can be dried, frozen, cooked, candied and preserved in countless ways. The fruit and seeds are commonly used in fermentations and infusions to impart their complex flavor. Yuzu seeds are not edible, but they’re often used in applications like ponzu sauce, vinegars or other infusions to impart citrusy flavor into liquids, proteins and creams. They are, however, strained away before serving.

The yuzu fruit (Citrus junos), known as yuja in Korea, is a citrus fruit that is very hard to find in the United States. Here at FruitStand, we think fresh yuzu is something everyone needs to experience! Even though most yuzu lovers will tell you there’s nothing in the world like it (they’re not wrong!) yuzu’s flavor is often compared to a cross between grapefruit and mandarin to illustrate it’s complex bitter and sweet citrus flavor. It’s known to be exceptionally fragrant with zesty and sour citrusy aromas.

On the outside, yuzu has golden yellow skin that’s naturally bumpy. Inside, the fruit is a light yellow and glitters with shiny pulp. Between the skin and the fruit is an offwhite pith. The seeds are tanish white with a layer of fresh green skin.

It’s easy to tell when yuzu is ripe by its color, fragrance and feel. A fully ripened yuzu is round and somewhat squat and ranges in size from that of a lemon to a grapefruit. They are a golden yellow color, and may still have hints of green on its skin. Their potent fragrance is sweet, citrusy and zesty. Finally, when you hold the fruit, it should feel a little heavy for its size and the skin should be naturally bumpy yet taut.

Yuzu is believed to have originated in China. Today, yuzu grows natively throughout China, Japan and Korea. Some varieties of yuzu are only available in Japan. Today, they’re cultivated in the United States as well. Yuzu fruit grows on a relatively small tree with shiny leaves that resemble those of the makrut lime.

On the outside, yuzu has golden yellow skin that’s naturally bumpy. Inside, the fruit is a light yellow and glitters with shiny pulp. Between the skin and the fruit is an offwhite pith. The seeds are tanish white with a layer of fresh green skin.

It’s easy to tell when yuzu is ripe by its color, fragrance and feel. A fully ripened yuzu is round and somewhat squat and ranges in size from that of a lemon to a grapefruit. They are a golden yellow color, and may still have hints of green on its skin. Their potent fragrance is sweet, citrusy and zesty. Finally, when you hold the fruit, it should feel a little heavy for its size and the skin should be naturally bumpy yet taut.

Yuzu is typically used as a flavorful ingredient rather than a raw fruit for snacking, so there are many ways to prepare it in snacks, dishes and drinks. This versatile ingredient takes easily to many preparation types. First, it is edible in its raw state. From there, yuzu can be dried, frozen, cooked, candied and preserved in countless ways. The fruit and seeds are commonly used in fermentations and infusions to impart their complex flavor.

Yuzu seeds are not edible, but that doesn’t mean they don’t have flavor! The yuzu seeds are often used in applications like ponzu sauce, vinegars or other infusions to impart citrusy flavor into liquids, proteins and creams. They are, however, strained away before serving.

Yuzu is believed to have originated in China. Today, yuzu grows natively throughout China, Japan and Korea. Some varieties of yuzu are only available in Japan. Today, they’re cultivated in the United States as well, and FruitStand ships them directly to you! Yuzus grow on a relatively small tree with shiny leaves that resemble those of the makrut lime.

Like many citrus fruits, yuzu is packed with vitamins and minerals like B vitamins, vitamins A, C, E and fiber. They contain magnesium, iron, zinc, calcium, riboflavin, niacin, and antioxidants like carotenoids, flavonoids, and limonoids that have been known to reduce inflammation, fight cancer and may contribute to a healthy heart.

Yuzu fruits grow year round, and begin to ripen on branches in the late fall, from November through December. Fruits harvested while still green are used for their spicier citrus flavor.

Yuzu is a citrus fruit with exceptional flavor and versatility. Like a lemon or a lime, this fruit isn’t typically eaten on its own and is adored for the flavor it imparts to countless recipes. Use fresh yuzu zest in desserts, salads, over popcorn or tossed with hot french fries. Add the juice to flavorful cocktails, juices, marinades and sauces. The seeds are inedible, but are used to add flavor to liquids like liquor, vinegar and syrups. Anywhere you want to add a kick of luxurious and zesty citrus flavor, yuzu will be welcome.

Even though most yuzu lovers will tell you there’s nothing in the world like it (they’re not wrong!) yuzu’s flavor is often compared to a cross between grapefruit and mandarin to illustrate it’s complex bitter and sweet citrus flavor. It’s known to be exceptionally fragrant with zesty, sweet and tangy citrusy aromas.

Prized for its fragrant and unique citrus flavor, yuzu is eaten in similar ways as limes and lemons. This special fruit is excellent in countless sweet applications like jellies, jams, candies and desserts. Used in salads, frozen treats, sauces and full dishes, yuzu is a versatile fruit that is a true flavor experience.

Yuzu juice and zest makes delicious drinks for people of all ages. It’s unique citrus flavor shines in juices, water, cocktails and batch drinks of all kinds. Yuzu can be made into a basic syrup, then added to drinks as well.

As they ripen, yuzu can be left on the countertop for up to a week. Keeping yuzu in an airtight container in your crisper drawer can keep them fresh for up to two weeks.

The best way to freeze yuzu, is to break it down first. Start by juicing the fruit and pouring it into an airtight container or ice cube tray. Carefully separate the zest from the pith and freeze them separately in airtight containers.

Over at FruitStand, we love sharing fruit with our wet-nosed friends, so we encourage you to clear the safety of any new fruits or veggies with your veterinarian before offering them your pooch. It’s not very clear whether yuzu is appropriate for dogs because of their high citric acid and bitter flavor, so we recommend saving this fruit for your human friends!

Even though yuzu is lightly colored, it’s oils or juice can leave a stain on some fabrics. To prevent a stain from setting in, treat the spot with a stain remover that’s safe for that particular fabric. Follow the directions on the product to prevent the spot from setting, and pop the item into the washer as soon as you can. 

Fruit Geek 101: Keep a portable stain stick on hand for impromptu fruit feasts. Quickly treating a fruit juice spot greatly increases your chances of avoiding a stain.

In life, a little fruit must fall. If you drop a bit of yuzu on your clothing, table cloth or napkins, first treat the spot with a stain remover that’s safe for that particular fabric. Follow the directions on the product to prevent the spot from setting, and pop the item into the washer as soon as you can.

Yuzu and sudachi are two citrus fruits that are hard to come by in the United States, but are beloved throughout Japan and other parts of Asia. Neither of these fruits are typically eaten on their own, and are both prized for the flavors of their juice and peel. In fact, these fruits are used very in much the same way of lemons and limes. These similarities can be confusing to new fans of these fruits. Here are the important distinctions between yuzu and sudachi fruits.

First, yuzu is a cheery yellow color when ripe, and sudachi fruits are a lush dark green. Yuzu’s flavor is often compared to a cross between grapefruit and mandarin to illustrate it’s complex bitter and sweet citrus flavor. Sudachi, on the other hand, have a tangier flavor that’s more reminiscent of a lime.  

Have your yuzu fruits gone from pleasant to pungent? It’s easy to get smells from yuzu out of your house with a few simple steps.

First, discard any spoiled yuzu. Then, clean the area where yuzu was stored with hot, soapy water or home cleaning spray. Let it dry thoroughly.

To prev

Have your yuzu fruits gone from pleasant to pungent? It’s easy to get smells from yuzu out of your house with a few simple steps.

First, discard any spoiled yuzu. Then, clean the area where yuzu was stored with hot, soapy water or home cleaning spray. Let it dry thoroughly.

To prevent bad smells from fruit in your kitchen and home, keep an old-fashioned box of baking soda in your fridge and anywhere you store food every two to three months to prevent unpleasant aromas before they start.

Immediately refrigerate sliced yuzu in an airtight container in the refrigerator. When not refrigerated, only store whole, fresh fruit in a cool, clean and well-ventilated area.

ent bad smells from fruit in your kitchen and home, keep an old-fashioned box of baking soda in your fridge and anywhere you store food every two to three months to prevent unpleasant aromas before they start.

Immediately refrigerate sliced yuzu in an airtight container in the refrigerator. When not refrigerated, only store whole, fresh fruit in a cool, clean and well-ventilated area.

If you’ve ever wondered where to buy yuzu, we’ve got great news for you! FruitStand is proud to partner with small, specialty farmers to bring exceptional quality yuzu directly to your door. To be the first to know when FruitStand is shipping yuzu harvests, join our email newsletter!

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