Native to China, the Yuzu has been used and cultivated in this region for thousands of years. The fruit is tart, resembling a grapefruit with mandarin overtones. It is rarely eaten as a fresh fruit but is used to makes sauces, preserves and a popular yuzu vinegar. In Korea thinly sliced fruits are combined with sugar and honey to make a thick marmalade like syrup. Yuzu kosho is a spicy Japanese sauce made from green or ripe yellow yuzu zest, chillis and salt.
The yuzu is more cold tolerant than most other citrus, being able to tolerate to -5 degrees
If anyone has any unusual Citrus, I am very keen to grow them, as apart from them being one of my favourite fruits, I am putting together a collection of rare Citrus.
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