Yuzu

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Yuzu
Yuzu fruit

Yuzu fruit

Systematics
Rosids
Eurosiden II
Order : Sapindales (Sapindales)
Family : Rhombus family (Rutaceae)
Genre : Citrus plants ( citrus )
Type : Yuzu
Scientific name
Citrus × junos
Siebold ex Tanaka
Branches with leaves

The yuzu ( Japanese pronunciation of Chinese  柚子 , Pinyin Youzi ; scientific name Citrus × juno ) is a hybridogene plant species from the family of the Rutaceae (Rutaceae).

origin

Yuzu has likely been grown in China's central Yangtze basin for thousands of years . It is a cross: Citrus × junos = Citrus ichangensis × Citrus reticulata var. Austera .

description

The yuzu plant forms a dense, upright shrub or narrow tree with fine foliage, the foliage is sometimes shed during winter. The branches are covered with thorns up to 3 cm on the leaf axils . The leaf stalks are winged up to 1 cm wide and 2 cm long, the leaf is pointed at the end and rounded at the front, size of the leaf without stalk about 3 × 6 cm.

The yellow to light orange fruit is the size of a tennis ball and weighs around 100 g. The shape is round to slightly flattened. The albedo is about 0.5 to 0.7 mm thick, the outer layer, the flavedo , is rough. There are up to 40 large, polyembryonic seeds in the fruits .

The flesh is sour and aromatic, slightly bitter and juicy.

Yuzu can be used to a limited extent in the viticulture climate with suitable protection for planting outdoors.

Yuzu is more frost-resistant than Satsuma , there are different types: large-leaved, narrow-leaved, broad and narrow-winged. A very similar variety, which differs by slightly reddish buds, is called Sudachi.

use

Yuzu is widely used in the perfume industry (oils from the peel) and recently also in fine cuisine, as the juice has a much more complex aroma than the lemon.

Yuzu was one of the most widely used grafting documents for the Satsuma in Japan , now mostly replaced by the three-leaved orange . The skin of fresh yuzu is mainly used in traditional Japanese cuisine. Yuzukoshō , a paste made from green or red chili pepper , salt and the skin of the yuzu , is widely used . In Japan, yuzu juice is not used undiluted, but as a component of sauce mixes such as B. the Yuzu- Ponzu , which is used for the meat wok Shabu-Shabu.

In Korea , the finely chopped fruit is placed in honey and drunk as yujacha (yuzu tea) when poured over water .

literature

  • Walter T. Swingle, Philip C. Reece: The Botany of Citrus and Its Wild Relatives . In: W. Reuther, HJ Webber, LD Batchelor (Eds.): The Citrus Industry , Vol. 1, 1967. University of California.
  • Bernhard Voß: Citrus plants from tropical to hardy , Humbach & Nemazal, 1997, ISBN 3-9805521-3-6
  • Bernhard Voß: Citrus Plants , Franckh-Kosmos Verlags-GmbH, 2005, ISBN 3-440-10174-6
  • James Saunt: Citrus Varieties of the World , Sinclair Int. Limited, 1990, ISBN 1-872960-00-6

Web links

Commons : Citrus × junos  - collection of images, videos and audio files