Don’t judge this rustic citrus by its rind and (lots of) seeds, its delicate floral flavor is a rare culinary must-have. Due to the sour nature of Yuzu it is often likened to a Japanese lemon, but it is so much more. Despite having somewhat less juice inside, the aromatic notes of this citrus make it a delicious addition to anything in need of that extra pop of zest!
Make a ponzu sauce.
Try blending into butter.
Bake into a sweet treat.
How to Store
Yuzu can be kept at room temperature for up to 1 week. Please note that this method will speed up the ripening. For storage up to 2 weeks, store Yuzu in the fruit crisper drawer of your refrigerator.
It is not recommended to freeze whole Yuzu and Sudachi. For what doesn’t get used in your first recipe you can store the rest:
A culinary delicacy from Japan
At one point Mud Creek Ranch had 470 different types of citrus growing on the farm from all over the world! They love discovering new citrus and it is what they’re known for at the local farmers’ markets. Yuzu is a hard-to-find culinary experience and one of Mud Creek Ranch’s most recent additions to the farm. Steve, the owner, first discovered Yuzu on a business trip to Japan in the 1980’s and was hooked ever since. Yuzu is considered a delicacy as it actually can’t be imported from its native land Japan, and they are hardly grown here in the United States.
Meet the Farm
Tucked away in Santa Paula, CA is Mud Creek Ranch, owned by Steven and Robin Smith. The Smiths’ both came from farming families that can be traced back for generations. In 1985, they bought their own farm knowing they were signing up for a “fixer-upper.” Over the years, they realized they signed up for so much more with their beloved Mud Creek Ranch! They’ve been selling oranges, avocados and lemons at the local farmers’ markets in Ventura and Santa Barbara for nearly 30 years. They are known for having one of the largest selections of tangerines throughout all of Southern California.