Yuzu Citrus junos Sieb. ex Tan. Ičandarin
Beni Yuzu, Jutzu, Kansu, Kanzu, Kinnosu, Mukaku-yuzu, N°1-754, To Yuzu, Toko yuzu
Yuzu Citrus is a natural cross of tangerine and ichang papeda. It was discovered in China, where it has been wildly growing for over 3500 years. This citrus has also been cultivated in cold regions Kochi and Tokushima in Japan for 1000 years and it successfully grows in high elevations of 1400m.
It is a shrub or semi vigorous tree with lots of thorns. It's leaves are spear shaped, pointed on the tip and slightly serrated, growing from a petiole with small wings. The petiole can be as long as 1/3 of the leaf. Young shoots have typically a hint of red. Yuzu Citrus is said to survive cold spells with temperatures falling all the way to -12°C. Its fruit is smaller or medium (4,5-7cm) and quite light for its size (only about 100g) with a flattened profile. Rind is yellow-green, yellow and sometimes also yellow-orange, very thick, pebbled, yet easy to peel, sweet and edible. It is often used as a food. Yuzu Citrus has amber yellow soft pulp with acidic flavor and lots of rather bitter essential oils. The main harvest is from October to March. This fruit replaces in some regions of the world classical lemons and limes. Fruit is used to make vinegar and citric acid in Japan and also during harvesting celebrations as a food supplement.
Yuzu Citrus is widely used as rootstock thanks to its rapid growth. It is suitable for growing in flats, if you have an option to overwinter it in a cold room. This citrus is also cultivated in other forms as 'Kinnosu', 'N°1-754', 'Xiecheng', 'Zhenchen'. These forms contain less seeds; some clones have bitter pulp, some of them acidic.
Yuzu Citrus lost its stable position as rootstock because of Poncirus trifoliata, but is still used for variety 'Tankan'