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Post by lebmung on Nov 24, 2020 17:09:58 GMT -5
Here is my Yuzu, the smell is everywhere. I can smell it form 2 m away. All fruits are the same size, just Ilya's from supermarket. I think very hot summers, mild autumn and cold at the end of the autumn makes them turn into a nice colour, stronger smell and flavour. That is the climate in Japan, here as well expect perhaps the winter.
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Post by lebmung on Nov 25, 2020 17:05:59 GMT -5
Today I was surprised to see Japanese Yuzu from Kochi island at local fruit supermarket. Excellent smell and taste, better than of my local fruits. Ilya do you know it's possible to grow callus from those fruits and then new plants with tissue culture? It would be an interesting project.
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Post by ilya11 on Nov 26, 2020 4:26:05 GMT -5
I guess it is quite possible, but do not understand why.
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Post by lebmung on Nov 28, 2020 8:32:50 GMT -5
I guess it is quite possible, but do not understand why. In case someone finds a delicious Yuzu. It could be cloned if there are no patents of course.
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Post by MarcV on Dec 4, 2020 13:56:21 GMT -5
In my search for seville oranges I found a web shop in the Netherlands that does not only sells sevillas but also yuzu among other unusual citrus fruits. The sevillas were not available yet but I took my chance to order some yuzu fruits. They did cost me a lot of money, about €9 / piece excluding shipping. I ordered 3 of them and received 4. They arrived 2 days later. They did look a bit overripe to me... The flesh was very juicy but there wasn't a lot of flesh present... I juiced them all. This is all the juice I got from the 4 fruits... I did get a lot of seeds out of them though... Taste was good but really nothing special. Very lemony but much less acidic. The zest didn't taste like lemon zest at all though but I cannot say what it did remind me of. Definitely not worth the high price tag if you ask me...
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Post by lebmung on Dec 4, 2020 18:07:24 GMT -5
Did it have a special smell? My zest smell all over when I use it, even on the tree I can feel the smell around the tree. To my eye the look a little bit old, just a little bit old.
Price is reflected in the time that takes to grow a Yuzu. Cold grown Yuzu is the best in flavour. Those from Spain that don't have a cold autumn are not so great. Rootstock, weather, fertilizer, watering they all influence the flavour and smell.
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Post by MarcV on Dec 5, 2020 2:40:23 GMT -5
They were indeed a bit old. Skin was drying out a bit already, which is probably why I got 4 instead of the 3 I ordered. There was almost no smell from the skin, not even when I scratched it. The only smell I could detect reminded me a little of a fresh poncirus fruit. But only just a little and I had to keep my nose very close to detect it.
You say they are best when grown in a colder climate. These were from Moroccan origin, which is even more south then Spain...
Anyway, I have plenty of seeds now to keep me busy! 😁
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Post by lebmung on Dec 5, 2020 5:38:47 GMT -5
They were indeed a bit old. Skin was drying out a bit already, which is probably why I got 4 instead of the 3 I ordered. There was almost no smell from the skin, not even when I scratched it. The only smell I could detect reminded me a little of a fresh poncirus fruit. But only just a little and I had to keep my nose very close to detect it. You say they are best when grown in a colder climate. These were from Moroccan origin, which is even more south then Spain... Anyway, I have plenty of seeds now to keep me busy! 😁 My tree doesn't have any poncirus smell. If scratched they just smell like a perfume. They are many varieties some are bad. Who know what they grow there. For a Moroccan imported yes you are right they were expensive. To have the best yuzu you need hot summers 35+ C and chill November 0-10C. Warm weather during October and September brings more flavour as well.
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jibro
Full Member
Czech Rep. | USDA 6b
Posts: 163
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Post by jibro on Dec 5, 2020 6:39:31 GMT -5
9 Euro for one fruit is a little bit expensive , I need to start grow more Yuzu If someone want Yuzu plant, Adavo still has small grafted plant on Poncirus rootstock basically for the same price. (220 CZK = 8,2 Euro) Yuzu No 3 is considered as best variety of Yuzu overall, atleast from Yuzu varieties available in EU. I purchased Yuzu from Adavo this September, this is wat you get...
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Post by Sylvain on Dec 5, 2020 9:49:33 GMT -5
lebmung: > Price is reflected in the time that takes to grow a Yuzu. Well, in fact it grows very fast and fruits very early. I mean from seed. MarcV, The pictures and description exactly fit for yuzu. For the smell you are not lucky. It smells a very fascinating perfume! The best way (for me) to appreciate it is in making yuzucello or yuzu curd. I tried jam but didn't find it remarkable. I make ice cubes with the juice. It is good but not exceptional. All the wonder is in the zest!
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jibro
Full Member
Czech Rep. | USDA 6b
Posts: 163
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Post by jibro on Dec 5, 2020 10:32:47 GMT -5
lebmung : > Price is reflected in the time that takes to grow a Yuzu. Well, in fact it grows very fast and fruits very early. I mean from seed. Sylvain are you sure about this?
I got some Yuzu seeds form USA 7-8 years ago, these seedlings grow rather slowly and it will took probably long time when they start fllowering, at least in containers in my cold climate...
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Post by lebmung on Dec 5, 2020 16:22:59 GMT -5
lebmung: > Price is reflected in the time that takes to grow a Yuzu. Well, in fact it grows very fast and fruits very early! I know the japanese plant a seed of tuzu when their kids are born, and when yuzu starts to make fruit their kids starts to mature as well. 10-14 years later. I am not aware of a precocious yuzu, except mutants.
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Post by MarcV on Dec 5, 2020 16:34:05 GMT -5
lebmung : > Price is reflected in the time that takes to grow a Yuzu. Well, in fact it grows very fast and fruits very early. I mean from seed. MarcV, The pictures and description exactly fit for yuzu. For the smell you are not lucky. It smells a very fascinating perfume! The best way (for me) to appreciate it is in making yuzucello or yuzu curd. I tried jam but didn't find it remarkable. I make ice cubes with the juice. It is good but not exceptional. All the wonder is in the zest! It's unfortunate that I haven't been able to experience it. If the zest is really what makes a yuzu a yuzu, the seller should not have sold me the fruits... Of course the large amount of seeds makes up for this 😁
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Post by Sylvain on Dec 6, 2020 6:27:12 GMT -5
> Sylvain are you sure about this? Jibro and Lebmung, yes I am sure but not from the internet, from the four trees growing in my garden. It is sad that I cannot use picture... 4m high and full of golden fruits.
> If the zest is really what makes a yuzu MarcV. It seems odd to value a fruit only on its zest but think of bergamot, it's a very bad fruit but gives it's parfum to half of the English tea...
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Post by MarcV on Dec 6, 2020 7:56:02 GMT -5
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