What do Yuzu taste like

Yuzu has a tart, tangy, and citrusy flavor with a slightly bitter and floral taste, similar to a combination of grapefruit, lemon, and mandarin.

Yuzu fruit taste

Yuzu is a citrus fruit native to East Asia, specifically China, Japan, and Korea. It is believed to be a hybrid of sour mandarin and a type of wild citrus. Yuzu is small and round, about the size of a tangerine or mandarin, with rough and bumpy skin that is yellow to green. The flesh is yellow, juicy, and contains many seeds. If you are like us, you probably have asked yourself what is Yuzu and what does Yuzu tastes like? We explain all of this below.

Taste of Yuzu

The taste of yuzu can be tart, tangy, and citrusy, with a slightly bitter and floral flavor. Its taste is often compared to a combination of grapefruit, lemon, and mandarin. The aroma of yuzu is also distinctive, with floral and herbal notes that complement its citrusy flavor.

The taste and smell of yuzu can vary depending on the ripeness of the fruit and the way it is used in cooking. Yuzu is versatile in various sweet and savory dishes, including sauces, dressings, marinades, desserts, and beverages.

Where does Yuzu grow

Yuzu is native to East Asia, specifically China, Japan, and Korea, and is primarily grown in these countries. However, it is also cultivated in other parts of Asia, as well as in some other regions of the world.

In Japan, yuzu is primarily grown in the Shikoku and Kyushu regions, although it is also cultivated in other parts of the country. Yuzu trees can grow up to 10 feet tall and require well-draining soil and a warm and humid climate. Yuzu trees are also known for their thorny branches, making harvesting the fruit challenging.

In addition to its native countries, yuzu is also grown in other parts of the world, such as Australia, the United States, and Europe. In the United States, yuzu is grown primarily in California, where the mild climate suits its cultivation.

Yuzu has also been introduced to other countries, such as South Africa and Israel, although it is not widely cultivated in these regions. Due to its popularity, yuzu has become an important crop for some farmers and a sought-after ingredient for chefs and food enthusiasts worldwide.


The harvest season for yuzu varies depending on the location and climate in which it is grown. In Japan, the peak season for yuzu is from November to February, although the fruit can be harvested from September to March. Yuzu fruit typically ripens in the fall and winter, and the flavor and aroma of the fruit are at their peak during this time.

In California, where yuzu is grown commercially, the harvest season typically begins in December and can continue into January or February, depending on the weather conditions. Yuzu trees in California are often harvested by hand, and the fruit is picked when it is fully ripe and has reached its maximum flavor and aroma.


Yuzu is a citrus fruit that is low in calories and high in vitamin C and antioxidants. The nutritional value of yuzu can vary depending on the variety of the fruit, its ripeness, and how it is prepared or consumed. Here are some general nutritional facts for 100 grams of fresh yuzu fruit:

  • Calories: 54
  • Protein: 1 g
  • Carbohydrates: 13.3 g
  • Fiber: 6.5 g
  • Fat: 0.2 g
  • Vitamin C: 71 mg (118% of the daily value)
  • Potassium: 244 mg (7% of the daily value)
  • Calcium: 35 mg (4% of the daily value)
  • Iron: 0.9 mg (5% of the daily value)

Best ways to use Yuzu in the kitchen

Yuzu is a versatile ingredient used in various sweet and savory dishes. Here are some of the best ways to use yuzu for cooking:

  1. Sauces and dressings: Yuzu juice and zest can be used to make tangy and flavorful sauces and dressings for salads, seafood, and other dishes.
  2. Marinades: Yuzu can be used as a marinade for meat, poultry, or seafood, adding a unique citrusy flavor.
  3. Beverages: Yuzu can make refreshing beverages, such as yuzu soda, yuzu tea, or yuzu cocktails.
  4. Desserts: Yuzu can be used in desserts, such as cakes, tarts, and sorbets, adding a tart and floral flavor to the sweet dish.
  5. Seasonings: Yuzu zest can be used as a seasoning for soups, stews, and other savory dishes, adding a bright and citrusy flavor.
  • Overall, yuzu is a great ingredient for adding a unique and flavorful twist to any recipe, and its versatility makes it a popular ingredient in many different cuisines.


Yuzu can be stored at room temperature for up to a week or in the refrigerator for up to two weeks. To extend the shelf life of yuzu, it can be frozen or preserved in salt, vinegar, or sugar. Yuzu zest can also be dried and stored in an airtight container for later use. When storing yuzu, it’s important to keep it away from moisture and direct sunlight, which can cause the fruit to spoil more quickly.

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