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It has a sour taste, so it is generally not eaten as it is like many other citrus fruits. Its yellow-green peel is irregular. The fruit is difficult to squeeze because it contains little juice and large seeds. Its scent is intense, its taste sweet, delicate and pleasant. Those who have tasted it describe it as a complex mix of lime, lemon and sweet tones of mandarin.
It may be useful to know that Yuzu has a high degree of acidity, Ph 2.7, which makes it unsuitable for those suffering from reflux and gastritis.
Since it has an intense scent, its zest and juice (not abundant) are suitable for use in the kitchen for flavoring. It seems that this fruit was born from a cross between the Chinese wild mandarin and a variety of lemon.
In Europe and Italy Yuzu is not yet well known, but it is beginning to be talked about because the fragrant fruit has attracted the attention of some internationally renowned chefs who have chosen it as an ingredient in their sweet or fish recipes. The famous French chef Pierre Hermè, for example, uses it to perfume Macarons.
Rich in vitamin C and polyphenols, Yuzu, like many other citrus fruits, is a useful support for the immune system and therefore useful to prevent colds and flu, especially during the winter. It also has a good concentration of minerals including calcium, iron, phosphorus, magnesium, manganese, potassium, copper selenium, zinc.
The high presence of polyphenols, together with abundant vitamin C, has an anti-inflammatory, anti-aging, antibacterial and anti-tumor action. This citrus fruit helps to preserve the eyesight and the cardiovascular system. In addition, in cosmetic use it can protect the skin from free radicals. And we can continue with disinfectant, digestive and other properties.
Yuzu in juice can be used as an ingredient in sweet and savory recipes instead of lemon or lime. For this reason many chefs are beginning to appreciate it, in addition to the fact that it is an exotic fruit and an absolute novelty in the crowded panorama of exotic and non-exotic fruits. The juice also has preservative (like lemon juice) and thickening properties.
Using Yuzu in the kitchen, as some chefs have already guessed, gives a refined and original touch to our dishes with an alternative ingredient to lemon or lime.
Yuzu juice can, therefore, be used:
To flavor desserts (cakes and cookies)
To add to oil (emulsify) to season fish or salads
As an ingredient of Ponzu sauce, a sauce also used in Italy by Japanese restaurants to flavor fish or chicken dishes.
As ingredient of cocktails
Alternatively its rind can be grated on fish dishes.
In the oriental tradition the aromatic and healing properties of Yuzu have also been exploited in cosmetics and aromatherapy. In particular, Yuzu essential oil, which has relaxing and anti-stress properties, can be used:
to be spread in the environment with the use of a diffuser
to perform relaxing massages combined with a vector oil such as almond oil
added to the bath water for a relaxing and regenerating bath
*** Translated with www.DeepL.com/Translator (free version) ***