Author Topic: Yuzu & Sudachi  (Read 5190 times)

brian

  • Hero Member
  • *****
  • Posts: 3357
    • Pennsylvania (zone 6) w/ heated greenhouse
    • View Profile
Yuzu & Sudachi
« on: February 23, 2017, 02:19:04 PM »
Anybody have experience with these varieties?  Their reported unique flavor always sounded interesting to me but I don't have much use for juice so I'm not sure what I would do with the seedy fruit.  I looked online for the fresh fruit for delivery but can't find any.  There is bottled 100% juice available but not sure if its good representation of fresh. 

I'm running out of space right now but I still have the itch to try new varieties. 

Laaz

  • Hero Member
  • *****
  • Posts: 1142
    • Charleston, SC 9a
    • View Profile
    • Citrusgrowers forum
Re: Yuzu & Sudachi
« Reply #1 on: February 23, 2017, 02:49:11 PM »
Yuzu is worthless if you ask me, I probably going to cut my tree down soon. Sudachi has a very cool flavor that goes well squeezed on fish & shellfish. You need to use them when they are green, once they turn yellow the get some off flavors.

brian

  • Hero Member
  • *****
  • Posts: 3357
    • Pennsylvania (zone 6) w/ heated greenhouse
    • View Profile
Re: Yuzu & Sudachi
« Reply #2 on: February 23, 2017, 03:35:32 PM »
Thanks for your experience.  I was under the impression that yuzu and sudachi are quite similar in taste, can you elaborate on why you prefer sudachi?

Millet

  • Moderator
  • Hero Member
  • *****
  • Posts: 4798
    • Colorado
    • View Profile
Re: Yuzu & Sudachi
« Reply #3 on: February 23, 2017, 03:48:31 PM »
I also had a Yuzu tree, the fruit is small composed mostly of seeds, and the juice is very sour.  I cut my tree out two or three years ago and tossed it on the compost pile.  It wasn't worth keeping.

brian

  • Hero Member
  • *****
  • Posts: 3357
    • Pennsylvania (zone 6) w/ heated greenhouse
    • View Profile
Re: Yuzu & Sudachi
« Reply #4 on: February 23, 2017, 04:33:39 PM »
Thanks for input.  I will skip yuzu, though I am still curious about sudachi

Sylvain

  • Sr. Member
  • ****
  • Posts: 263
    • Bergerac, France
    • View Profile
    • Looking for Wakonai.
Re: Yuzu & Sudachi
« Reply #5 on: February 23, 2017, 05:12:17 PM »
It seems you all mist something!  ;D
The main thing to use in yuzu is the zest. Incredible taste and smell. It is the king of citrus and the more expensive.
What to do with yuzu:
- Jam
- Yuzucello, Much better than limoncello
- Yuzu curd, Incredible
- Yuzettes, like orangettes: candied rind with or without chocolate coat.
And many other things...

http://pafranceparamoteur.free.fr/datas/perso/Agrumes/yuzu5.jpg

http://www.agrumes-passion.com/recettes-f91/topic5517.html

Garcinia

  • Horticultural addict
  • Sr. Member
  • ****
  • Posts: 285
  • The philosopher of fruit
    • Marin, California, zones 9b and 10a (though I keep most plants in a greenhouse)
    • View Profile
Re: Yuzu & Sudachi
« Reply #6 on: February 23, 2017, 07:15:56 PM »
It seems you all mist something!  ;D
The main think to use in yuzu is the zest. Incredible taste and smell. It is the king of citrus and the more expensive.
What to do with yuzu:
- Jam
- Yuzucello, Much better than limoncello
- Yuzu curd, Incredible
- Yuzettes, like orangettes: candied rind with or without chocolate coat.
And many other things...

http://pafranceparamoteur.free.fr/datas/perso/Agrumes/yuzu5.jpg

http://www.agrumes-passion.com/recettes-f91/topic5517.html

Yes, it also very good in pastries such as some incredible Yuzu tarts my friend made me.
The hardest plants to grow are often those most worth growing.

Tropheus76

  • Hero Member
  • *****
  • Posts: 923
    • East Orlando 9B
    • View Profile
Re: Yuzu & Sudachi
« Reply #7 on: February 24, 2017, 03:48:51 PM »
Yuzu sake is easily the best tasting sake I have had. Its also a good citrus tree for cooler climes. Leaf miners love it though :( . I had a few fruit on my tree and I keep it around as an oddity. I don't consume very many limes or lemons despite having multiple trees. To me they are more of a challenge oddity thing(Yuzu lemon, 9 pound lemon, and Key lime).

brian

  • Hero Member
  • *****
  • Posts: 3357
    • Pennsylvania (zone 6) w/ heated greenhouse
    • View Profile
Re: Yuzu & Sudachi
« Reply #8 on: February 24, 2017, 03:56:32 PM »
I appreciate all the ideas and look forward to trying yuzu flavored dishes & drinks though I'm not sure I'll be trying to make these myself as I generally just eat fruit off the tree.   I have had ponzu sauce which I think is soy sauce with yuzu and it was good but didn't have a strong citrus taste to me.

Citradia

  • Hero Member
  • *****
  • Posts: 958
    • USA/NC/Old Fort/6B
    • View Profile
Re: Yuzu & Sudachi
« Reply #9 on: February 24, 2017, 07:35:06 PM »
9-pound lemon sounds very interesting. Do the fruits really weigh 9 pounds?  Does it have yuzu parentage?

brian

  • Hero Member
  • *****
  • Posts: 3357
    • Pennsylvania (zone 6) w/ heated greenhouse
    • View Profile
Re: Yuzu & Sudachi
« Reply #10 on: February 24, 2017, 09:09:09 PM »
Is 9lb lemon "ponderosa"?  If so I've had one.  It tastes just like regular grocery store lemon, but is as large as a pummelo.  You could make a small pitcher of lemonade with one, but beyond the novelty I don't think it is worthwhile.

mrtexas

  • Sr. Member
  • ****
  • Posts: 366
    • USA, Sugarland,TX 9B
    • View Profile
    • MrTexasCitrus
Re: Yuzu & Sudachi
« Reply #11 on: February 24, 2017, 11:54:10 PM »
Yuzu is nothing but seeds and rind. Very little juice or pulp. Yuzu marmalade I didn't like.
Sudachi is a japanese lemon, small but juicy. Worth while to grow but
not among the best. I've grown both. I had a whole yuzu tree. I
grafted branches on it of sudachi.

9 lb lemon is a large lemon like ponderosa but not 9 lbs. Like
ponderosa it has a thick rind and flavor not as good as grocery
store lemons.

Tropheus76

  • Hero Member
  • *****
  • Posts: 923
    • East Orlando 9B
    • View Profile
Re: Yuzu & Sudachi
« Reply #12 on: February 25, 2017, 03:17:16 PM »
I grow it for the novelty. Like my other lemons, its a CLM magnet and always looks like crap. Pictures I saw of ones at Epcot looked to be about the size of a basketball. The biggest one I have had so far has been about the size of a large pummalo. Sudachi sounds interesting. I am not putting any more citrus in the ground so I might hunt one down for container fruit.

CTMIAMI

  • Hero Member
  • *****
  • Posts: 1972
    • View Profile
Re: Yuzu & Sudachi
« Reply #13 on: February 25, 2017, 06:10:43 PM »
I have a grafted Yuzu in my grove now for about 3 years. Does not seem to like it in Homestead Florida. It have not ever flowered. Looks like hell too.
Carlos
 Tweeter: @carlosdlt280
www.myavocadotrees.com
zone 10a Miami-Dade County

waxy

  • Member
  • ***
  • Posts: 174
    • San Jose, CA Zone 9B
    • View Profile
Re: Yuzu & Sudachi
« Reply #14 on: March 01, 2017, 01:37:23 AM »
I've had great experiences with both.

Yuzu has little juice but the juice is a combination of limes, lemons and very aromatic.
Little as in comparison to a meyer lemon, but the taste is completely different.

Try making an avocado dip or ceviche with yuzu lemons, along with some zest.
It's out of this world. I do use the rinds to make a citron marmalade and yuzu salt.
Nothing goes to waste here.

The leaves you can boil with seafood, such as crabs (along with other spices, lemon, limes)
As soon as you open that pot, the steam that hits you is fantastic!

For sudachi, I use it just like I would any other lime.
You can harvest it green for a very tart taste, let it ripen to a yellow/partial green for a less tart and more aromatic taste.
Made a garlic chili sauce with both Sudachi and Yuzu to drizzle on kumamoto oysters along with finger limes and they're phenomenal.

My yuzu tree is about 4-5 feet, have 2 and they're producing heavily this year.
Sudachi is about 3 feet with a very high bloom this year.

It really depends on what you plan on Yuzing them for :D
For me it's really worth having.
« Last Edit: March 01, 2017, 01:45:32 AM by waxy »

Cyan

  • Member
  • ***
  • Posts: 22
    • Valley Center 9b
    • View Profile
Re: Yuzu & Sudachi
« Reply #15 on: March 30, 2017, 01:09:46 PM »
I have several Yuzu trees. I am growing them for Farmers Markets.  They take time to establish, mine looked awful at first, dropped all of their leaves and then grew a new set and took off.  They are growing where other citrus doesn't do well, in a low lying area, that's a "cold sink".  They also can tolerate poor soil.  I like them squeezed in water they way you would a lemon. They are great in "mocktails" ( non alcoholic mixed drinks).  They add a nice zing to stir frys, and both the peel and juice is nice added to pastry dough and filling.  I am looking forward to having enough to distill for the essential oil this year. The oil can be an ingredient in fragrances and a flavoring. They are not for everyone, but I see a market for them, and fresh yuzu juice has to beat that tin I saw in the market the other day! ;)

waxy

  • Member
  • ***
  • Posts: 174
    • San Jose, CA Zone 9B
    • View Profile
Re: Yuzu & Sudachi
« Reply #16 on: April 03, 2017, 12:31:02 AM »
For my yuzu trees, they do much better in cold snaps.
Same with my finger limes, oh my... never seen so many blooms on a single branch.
Once they break from hibernation they bloom like white on rice.

The one inside my greenhouse barely bloomed, I was trying an experiment and I definitely found my answer.
I actually grafted a Sudachi on one side of the yuzu tree so keeping it in the greenhouse was needed.