Native to China, the Yuzu has been used and cultivated in this region for thousands of years. The fruit is tart, resembling a grapefruit with mandarin overtones. It is rarely eaten as a fresh fruit but is used to makes sauces, preserves and a popular yuzu vinegar. In Korea thinly sliced fruits are combined with sugar and honey to make a think marmelaide like syrup. Yuzu kosho is a spicy Japanese sauce made from green or ripe yellow yuzu zest, chillis and salt.
The yuzu is more cold tolerant than most other citrus, being able to tolerate to -5 degrees
175mm | $24.95 AU | Seeking Propagation Material |
| Height | Frost tol. | Pollination req'd | Evergreen/Deciduous | Harvest period |
| 3-5 | Medium | No | Evergreen |
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Updated: 3rd of August, 2009 at 12:12pm © Disclaimer/Privacy/Copyright