The Fruit

• A light orange color dominates the appearance of the small citrus fruit when it fully ripens, though it regularly sees use in kitchens while still in its green stages. The fruit has little juice and features a hard, seedy interior. During the green period, the rind of the yuzu features an especially tart quality that many cooks prize and use as part of cream combinations. Fully ripened, the skin takes on a much sweeter taste, though it retains much of its initial tartness. The fruit itself has flavor notes similar to those of a grapefruit with an orange-scented aroma. Fresh yuzu cannot be imported to the U.S., though domestic varieties exist.

Yuzu With Cream

• When added to sour cream, the tartness of the yuzu rind mellows greatly. This makes it ideal for sauces or as a garnish for light dishes. The cream can also stand on its own, becoming a dish that works well when eaten with light, fluffy pastries. The use of sour cream in the dish gives it a much richer body, and the many different varieties of this cream available allow you to select the perfect match with the fruit or rind.

Enhanced Citrus Flavor

• The use of the rind over the fruit gives an enhanced tartness and delivers an exceptional punch. Using the fruit when making yuzu cream allows a cook to infuse the final product with a greater citrus flavor and reduce the overall tartness. This reduction lets you pair yuzu cream with subtle flavors without it overpowering or clashing with other ingredients.

Use in Dishes

• Traditionally, the harvesters of the fruit would pair it with matsutake mushrooms and other seasonal flavors. When combined with cream, it creates a pairing that works equally well with seafood and desserts as traditional mushrooms. Modern cooks experiment with different varieties of the fruit and types of cream to create special dishes that make the most of the tart qualities of the fruit and how well it blends into creamy concoctions.