November 3, 2011 § 2 Comments
Today I will tell you about one of my favourite fruits in the world; yuzu.
It is a type of East Asian citrus that looks similar to the child of a lemon and a grapefruit, but is supposedly a hybrid between the sour mandarin and Ichang papeda. The fruit itself is very sour and basically inedible, but the peel is amazingly fragrant.
Nothing else I have ever smelt or tasted has been like yuzu.
In Japan, yuzu comes into season in winter. It’s easy to tell because as soon as you enter the grocery store you are overwhelmed with the strong scent that emanates from the piles of fruit. There, during the winter solstice yuzu is added to hot baths to ward off sickness from the coming cold winter nights.
However my favorite thing to do is to make yuzu tea! It tastes amazing and it is often used to help cure colds and ease an upset stomach.
Yuzu cha (Yuzu tea)
- Gather several yuzu
- Peel and pith yuzu
- Discard Pith
- Section yuzu
- Create a simple syrup about equal to the amount of yuzu in wieght
- Layer yuzu flesh, peel, and simple syrup in a jar
- Wait one week
- Spoon out a bit of the yuzu cha into a cup, and cover with boiling water