North American Fruit Explorers mailing list at ibiblio

[Michael Nave <jmichaelnave@yahoo.com>]

In California and Japan, cooks primarily use Yuzu
juice. You can even buy bottles of the juice.


--- Donna &/or Kieran <holycow@cookeville.com> wrote:

> Yuzu is mostly grown for the peel, for flavoring. 
> One favored use is 
> stuffing the peel before cooking it.  I have heard
> it is fragrant, and that 
> the pulp is tart but good flavored.  Seedling trees
> are hopeless, it really 
> needs to be grafted, preferably from an old budline.
>  I don't know of any 
> source, they didn't have it in the Fla budwood
> collection when I used to go 
> there.  The parentage is thought to be Ichangensis X
> Satsuma.  When this 
> cross is made, the results are very similar to Yuzu.
>  Another successful 
> ichangensis cross is Ichang Lemon.  This is a huge
> yellow fruit, tart and 
> juicy.  The Houston citrus bunch gave up on
> trifoliata, as has everyone 
> before them, and started doing ichangensis crosses. 
> Some of their best 
> results are still floating around in NAFEX and the
> Houston area.  I think 
> these include Clem Yuzu 3-3 and Yusvange.     Donna 
> 


       
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