YUZU - GRAFTED
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 thick marmalade 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
Plant Information or Specifications
Sub Categories (HashTags)
Asian Favourite (#AsianFavourite), Colour Fruit Skin Yellow (#ColourFruitSkinYellow), Leaves Evergreen (#LeavesEvergreen), Rare And Unusual (#RareAndUnusual), Size Height 2-5m (#SizeHeight2-5m), Size Plant Width 2-5m (#SizePlantWidth2-5m), Tangy (#Tangy), Taste Flesh Sour (#TasteFleshSour)
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Subtropical, Warm Temperate
Learn About Climate Zones
Max Height (when in the ground with good conditions)
Plants required to Pollinate
1 (Self Pollinating)
Learn about Pollination
Can it Handle Frosts?
Amount of leaves in Winter?
All Leaves (Evergreen)
Quarantine Restrictions to these Areas
Suitability in Pots
Is it a Dwarf Fruit Tree?
Can be pruned to 2m
Time to Fruit/Flower/Harvest
Sun or Shade
Preferred Soil Type
April, May, June, July, August, September
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Question & Answer
Are yuzu trees available for/in Victoria? From: BOX HILL NORTH VIC
Yes they can be sent to victoria when available. Unfortunately they are currently blocked from going to South Australia. #Yuzu2325
How often should I fertiliser? From: SOUTHPORT PARK QLD
Best to fertilize in early spring and then again in summer and autumn with a balanced fertiliser. Most important too is to mulch and keep weed free. #Yuzu2325
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