One of my goals here was to try as many Japanese fruits as I possibly can.

I had honestly been looking forward to buying yuzu and they just recently showed up on grocery store shelves. 

A yuzu is basically a lemon on crack. That doesn’t mean that its insanely sour or tart (some of them are), but it moreso means that it tastes like a lemon with some ridiculous flavor notes. Its like a meyer lemon in that there’s something familiar, yet something deeper, something new. Yuzu is pretty much like that to the tenth power.

Just like you wouldn’t peel a lemon and eat it out of hand, you really don’t wanna do that with a yuzu. Sometimes I feel like all those years of getting sour punch and warheads from the corner store did nothing to help my tolerance to sour.

The first thing I notice after cutting into this thing is that there are far too many seeds. In fact, each segment houses about 3 large seeds. 

I cut along the latitude so you could get a better view.

What do you use a fruit you can’t eat for? Dranks. A Yuzu wedge in Gin and Tonic is always a nice move.

Food is also a great place to use the yuzu’s complex flavor. Its juice can replace normal citrus juice in any glaze (yuzu chicken is dope). Also, yuzu zest can add an interesting counterpoint to basil in herb crusted salmon.

Now I’m done being a food snob for the day. Back to you’re regularly scheduled blackness.