Yuzu: The Incredible Inedible

Yuzu: The Incredible Inedible

<Or: Zen and The Art Of Orchard Maintainance>

Question: Why grow and tend fruit trees whose fruits you can’t eat? Ponder, whilst you suck on that particularly tart lemon.

Answer: Because, like lemons, and limes, the sum of yuzu’s parts is greater than it’s whole. Whole, a yuzu is a worthless thing, avoided even by famished New Year crows. But dissasemble it, yuuz it (har har), and these incredible, inedible orbs transforms into a Can’t Live Without winter fruit.

Past posts have shown some of these. You’ve got;

• Bath water addendums
• Jams
• Liquers (both of the above can then concoct yuzu miso)
• Cocktails
• Yuzu kousho

And also…

Tea.

Ahhhhh, tea… Ask any Briton: Nothing beats a good cuppa. Ironic, as tea plants are  impossible to cultivate on the Isles. As too, are yuzu. Not enough spring/summer heat and way too much rain.

But, here, on the same latitude as the south of France, facing The “Cold” of January and February, ’tis the season to pick the yuzu, and wrap hands around a warm, welcoming mug. Here’s the recipe:

You will need:

Equal weight of yuzu and rock sugar.

That’s it. Simply de-pip the yuzu, chop or squeeze the flesh, slice the peel and throw it together with the sugar. Leave in the fridge for about a week, giving the jar an occasional shake, and when it’s time for a brew, ladle a couple of teaspoons syrup and peel into your favorite cup. Just add hot water.

Tea time

Incredible. Inedible. Highly drinkable. Perhaps our favourite (important caveat coming) non alcoholic drink. More tea, vicar?

Toot Toot!

Kitchengardenjapan

Advertisement