Lots of seeds; thick, coarse skin; not big, not small; thorns; sour; but fragrant, cold tolerant and selling for good prices. A cross between one of the original citrus parents – papeda – and a mandarin. It's got some pretty ancestral properties with something of a lemony flavor and a grapefruit odor. Yuzu is a citrus fruit esteemed by Japanese and Korean chefs just for the qualities of the juice and peel. At this point it cannot be imported fresh, so must be grown in California if it is used as a fresh ingredient. And prices at a recent farmers market made me shake my head at what was being charged. I would hate to think what would happen to prices if suddenly we had 500 acres of the fruit.
For more on yuzu, check out the UC Citrus Variety Collection at:
http://www.citrusvariety.ucr.edu/citrus/yuzu1.html
Check out the seeds in this fruit
And the productivity
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