Pre-order now for our November harvest. Seed-grown trees only give so much fruit each winter, so orders are filled first come, first served. When this season's yuzu is gone, it's gone until next year.
Fresh Japanese Yuzu Fruit (柚子)
Cut into a fresh yuzu and the whole kitchen knows it: a bright, floral perfume somewhere between mandarin, lemon and grapefruit, with a hint of pine. That aroma lives in the peel, which is why chefs who use yuzu juice all year still wait for the fresh fruit every winter.
Ours is true Japanese yuzu (Citrus junos), the ripe yellow ki-yuzu, grown from seed the traditional way. Seed-grown trees take years to bear fruit, and the reward is that thick, bumpy, deeply fragrant rind you simply can't fake.
In the kitchen
A twist of peel in suimono or chawanmushi. Fresh juice for real ponzu. Zest over sashimi, crudo or cold soba. A batch of yuzu kosho to last the year. And on the winter solstice, a few whole fruits floating in a hot yuzu-yu bath.
What to expect
Each fruit arrives whole and fresh. Yuzu is naturally seedy with modest juice, which is the mark of the real thing, and small marks on the skin are normal. Keep it refrigerated for a few weeks, or freeze it whole and grate the peel straight from frozen. Grab a 3- or 6-pack and save on every fruit.
Pacific Wild Pick has been bringing fresh yuzu to home cooks and chefs since 2022. Questions? See our FAQ.