All organic grown Yuzu. We are the only certified organic Yuzu grower in NZ ...
GREEN YUZU - JUST STARTING TO HARVEST NOW:
Green Yuzu is unripe Yuzu fruit. They are picked in an unripe state and the peel has predominately greenish tones. Fruit size is smaller than ripening Yuzu. Flavour is pungent, peppery, deeply aromatic, sour. Traditionally, Japanese will make Yuzukosho paste condiment with green Yuzu. Yuzukosho is made from green Yuzu zest, splash of the Yuzu juice, salt and hot green chillis. These are all blitzed up into a paste, then put into jars and cold fermented in the fridge for up to 6 months before using.
Green Yuzu juice has a green tinge and is highly valued for making Japanese Ponzu sauce. The juice is intensely sour and deeply flavoured.
There is only a small window of opportunity to harvest green Yuzu, due to the fruit wanting to develop into a ripening state. And of course, if we pick all the green Yuzu off the trees, we don't have any ripening Yuzu coming on.
Green Yuzu is what we use to make our gold medal award winning (had to say that) Midori Yuzu Olive Oil. Midori is japanese for "green".
Green Yuzu is what we supply to Garage Project so they can brew their gold medal award winning (had to say that) cult favorite seasonal beer "Yuzukosho".
How to store fresh Yuzu fruit: Store in fridge, place fruit in a paper bag and put in the vegetable bin. But don't store too long, best to get into action and use on arrival.
RIPENING YUZU - WE START HARVESTING IN MAY:
These are Yuzu fuit coming into full ripeness and the peel is predominately yellow with washes of green. We prefer to harvest ripening Yuzu when the fruit still has some green washes as it is not so fragile to handle/ship and keeps better in the fridge.
Store in fridge. Place fruit in a paper bag and put in the vegetable bin. But don't store too long, best to get into action and use. To hasten/increase ripeness level, leave in a bowl at room temperature (RT).
Ripening Yuzu is brightly aromatic, the peel is loaded with highly aromatic yuzu essential oils, and has a higher juice yield, softer peel. Japanese make Yuzucha with ripening peel. Yuzucha is simply cut Yuzu peel and sugar 1:1 ratio, mixed together then packed into jars. Can be left at RT for 3-4 days to kickstart natural fermentation then placed in fridge to cold cure for 3-6 months before using. Ripening Yuzu makes the most fantastic Yuzu marmalade. I don't have enough space to say what else you can do with ripening Yuzu, but Kiwis are so innovative making Yuzu into something fantastic.
ORDERING GREEN YUZU: Minimum order is 1kg, so you are ordering in 1kg units. We ship nationwide. Aprox 10-12 fruit per kg. We always give you a bit extra.
We ship via NZPOST Overnight for all Wgtn Local $7, and North Island orders $12 covers up to 4kg to North Island METRO addresses. RD delivery is extra.
We ship to South Island via POST HASTE - 2 working day delivery schedule. $14 covers up to 4kg to South Island METRO addresses. RD delivery is extra.
All orders will be shipped with "non-signature" required unless you otherwise advise.
Please ensure you select the correct freight option for your delivery address (drop down menu).
Enjoy!
