Yuzu

If you don't know it, make your acquaintance. A spectacular small Japanese citrus with an unearthly smell and taste. The Yuzu Kosho I made with last years crop and stored in the freezer is still beautiful. Using it sparingly until this year's crop available from RipeToYou Citrus from California's Central Valley [ moisture providing ]. RipeToYou has a very interesting variety of unusual citrus worth searching out.

Nver even heard of it.

What do you do with it?

[Jenise]

OH REALLY. You have my attention. I have an ungodly good marmalade made from Yuzu fruit. And I buy yuzu juice in a bottle from Japanese stores in order to make Ponzu sauces. But I've never had the fruit 'in the flesh', so to speak. Must check out that website.

Jenise Stone, name that marmalade!

Well, I'm not Bob Barker but I do like citrussy marmalade. What is the brand?

It is a small, rather knobby fruit with LOTS of seeds [ germinated a dozen and gave small plants as gifts ]. The juice is very scant and fruit fibrous. I can't imagine how many needed for any juice. The nose is ethereal. I can see why they are floated in the bath.
With my stash last year I made : seasoned salt; red and green yuzu kosho; marmelade; seasoned vodka. I didn't let anything go to waste. The kosho, marmelade, vodka and plants were most successful.

Check out the video on Buddha's Hand citron. The only citron I use for candying for breads/Pannetone etc. The commercial stuff always has a disagreeable, chemical taste to me.

http://www.ripetoyou.com/videos