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nafex - Re: [NAFEX] Yuzu?

Subject: North American Fruit Explorers mailing list at ibiblio

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  • From: Michael Nave <>
  • To: North American Fruit Explorers <>
  • Subject: Re: [NAFEX] Yuzu?
  • Date: Fri, 31 Aug 2007 20:45:52 -0700 (PDT)

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

--- Donna &/or Kieran <> 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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