Most commonly known as the Japanese Lemon, even though it originated in China, the Yuzu has a high pip to flesh ratio, but fortunately a little bit of juice or rind zest goes a long way. Maintaining its delicious tart flavour, even when cooked, the rounded fruit are yellow and can best be described as a mix of tart lemon with a grapefruit tang. A thorny citrus that’s highly productive once established, in Japan the fruit is also used to scent bath water during the winter solstice, when fruit is in abundance. Grafted on Carrizo Citrange rootstock.