Organic Yuzu – Seasonal Harvest

Organic yuzu: an exceptional citrus fruit harvested at maturity

Yuzu is one of the most emblematic citrus fruits in Japanese cuisine.

As the fruit reaches maturity in autumn, its skin gradually changes from green to yellow and its aromatic profile evolves. Ripe yuzu develops a powerful and complex fragrance, combining bright citrus, floral notes and a characteristic delicate bitterness.

While green yuzu is prized for its particularly fresh and vegetal character, ripe yellow yuzu offers a rounder and more fully developed aromatic profile, while retaining its refreshing acidity.

Both its intensely fragrant peel and its juice are highly valued.

Yuzu in Japanese culinary tradition

In Japan, ripe yuzu is closely associated with autumn and winter. In several major producing regions, the mature yellow fruits are traditionally harvested from around November.

Both juice and zest play an important role in Japanese cuisine, flavouring sauces, broths, fish, vegetables and condiments. Yuzu is also used to make ponzu, the iconic citrus and soy-based seasoning, as well as regional preparations such as yuzu miso.

This seasonal use reveals one of the most fascinating characteristics of yuzu: the same citrus fruit is appreciated at different stages of maturity for different aromatic expressions. Green yuzu brings sharp freshness and vibrant vegetal notes in late summer, while ripe yellow yuzu offers a fuller, more generous profile for autumn and winter cooking.

Yuzu is also associated with a much-loved Japanese winter tradition. On the winter solstice, whole yuzu fruits are traditionally placed in a hot bath for yuzuyu, the Japanese yuzu bath.

How to use ripe yuzu

Almost every part of ripe yuzu can be used.

Its highly aromatic zest can be finely grated over fish, shellfish, seafood, vegetables, rice, broths and sauces.

In pastry, yuzu pairs beautifully with chocolate, vanilla, fruit, creams, ganache, biscuits, tarts, ice cream and sorbets.

Its fresh, acidic juice can replace or complement lemon in dressings, marinades, sauces and ceviche. It is also an excellent ingredient for drinks, syrups and cocktails.

Just a little zest or a few drops of juice are often enough to transform a dish: yuzu is above all a citrus fruit prized for its fragrance.

Organic yuzu grown in France

Our yuzus are organically grown on our estate in Eus, in the Pyrénées-Orientales region of Southern France.

We harvest them at maturity, once their skin has turned yellow and the fruit has developed its full aromatic expression.

The harvest is naturally seasonal and begins in autumn. The fruits are picked directly on our estate and shipped after harvest to preserve the freshness of their peel, juice and aromas.

From green yuzu in late summer to ripe yellow yuzu in autumn, we enjoy sharing the different expressions of this remarkable citrus fruit as it develops throughout the season.