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Yuzu (Yuja, Youzi)

Yuzu is the fruit of a citrus plant originating in East Asia. It grows as a small shrub or tree. The fruit is small and round, its peel is green or yellow, depending on ripeness. It’s known for its aromatic tartness. Rarely eaten as a fruit, its juice and rind is what is most often used in cooking.

Prepping and Eating Tips

– Wash your yuzu well before prepping, using a veggie brush if possible.  This is helpful especially since you will be most likely grating its rind for zest. Pat dry with towel.

– Yuzu juice can be used to flavor sauces (the Japanese Ponzu sauces is a famous example), honey, teas, cocktails, fruit waters.

– Slivers of its rind and grated zest can be used to lend flavor to marmalades, teas, desserts.

– In Korea a lovely tea, Yuja Cha, is made with yuzu marmalade that can be made at home with fresh yuzu and honey. This is used as a cold and flu remedy.

Selecting and Storing Tips
Look for firm and heavy fruit.

Store in the fridge in airtight container or bag for up to a week.