Yuzu

It is a very old variety, probably the result of natural crossing between a Ichang papeda and a mandarin. It was brought from China to Japan and Korea, where there are local cultivars. Its fruits are an intrinsic part of traditional Japanese cuisine.

Moderately vigorous tree, with an erect growth habit and a compact crown. Leaves have an elliptical shape, with a winged petiole. Small, spherical fruit that is flattened at the poles. Green, granular bark, somewhat rough, thick, and easy to peel when ripe. Contains a large amount of essential oils. Its color changes from dark green to a yellow-green when ripe. The pulp is between light green and pale yellow, very acidic and somewhat bitter, but has a pleasant aroma. It has seeds.

It is consumed green in September and October, and ripe from November to January. Its juice is used to create sauces and flavor liqueurs or vinegars. It is also used to enhance soups, fish, sweets, teas, or chocolates. It is an ingredient in ponzu sauce. Grated green rind is a magnificent condiment, while dried, it is a highly valued spice.