Yuzu (Japanese citron)
Scientific Name: Citrus Junos
Flavour: Yuzu has a unique flavour profile, characterized by its tartness and aromatic citrus notes. It offers a refreshing combination of sourness, sweetness, and a subtle hint of bitterness.
Growing Season: Yuzu is typically harvested during the winter months, from November to January, in the British climate. The fruit thrives in cool temperatures, making it suitable for cultivation during the colder seasons.
Native Region: Yuzu is native to East Asia, specifically Japan, where it has been cultivated for centuries. It is widely grown in regions such as Kochi, Tokushima, and Kōchi Prefecture in Japan.
Traditional Recipe: Yuzu kosho, a condiment that combines the zest and juice of yuzu with chili peppers and salt. It is often used as a flavoring agent in various dishes, such as soups, sauces, and marinades. Yuzu is also popularly used to make yuzu tea, which is made by combining the juice, zest, and honey or sugar.
Health Properties: Yuzu is known for its rich vitamin C content, which helps boost the immune system and promote collagen production. It also contains antioxidants that may help reduce inflammation and protect against cellular damage. The aroma of yuzu is believed to have a calming effect and can be used in aromatherapy to relieve stress.
Growing Technique: Yuzu trees prefer well-drained soil and full sun exposure. They can be grown in containers or directly in the ground. Yuzu trees require regular watering, especially during dry periods. Pruning is necessary to maintain the shape and size of the tree, as well as to promote air circulation and fruit production. It is important to protect yuzu trees from frost during colder months by covering them or moving them indoors.