In Australia, we would compare a Yuzu fruit to a mix between orange and a lemon. With eighteen per cent of the fruit being juice and 4.5% citric acid (three times more than lemon), Yuzus rind is more commonly used in cooking. With just a tiny amount of rind and juice, the refreshing bittersweetness and acidity are vital in Japanese dishes. The Yuzu fruit originated over 1,000 years ago and grew in places like Korea, China and Japan. The peel, juice and seeds serve as flavourings for various things like sauces, seasonings and vinegar. Interestingly enough, Yuzu fruit that is converted into oil is used in perfume, cosmetics and aromatherapy. … Continue reading Amazing Yuzu fruits in Australia