Native to China, the Yuzu has been used and cultivated in this region for thousands of years. The fruit is tart, resembling a grapefruit with mandarin overtones. It is rarely eaten as a fresh fruit but is used to makes sauces, preserves and a popular yuzu vinegar. In Korea thinly sliced fruits are combined with sugar and honey to make a thick marmalade like syrup. Yuzu kosho is a spicy Japanese sauce made from green or ripe yellow yuzu zest, chillis and salt. The yuzu is more cold tolerant than most other citrus, being able to tolerate to -5 degrees

Currently approx 60cms tall and ready to fruit.

Specifications of Yuzu - Grafted

Preferred ClimateSubtropical, Warm Temperate

Grown FromGrafted

Max Height (when in the ground with good conditions)2-5m

Plants required to Pollinate1 (Self Pollinating)

Can it Handle Frosts?Yes

Amount of leaves in Winter?All Leaves (Evergreen)

Quarantine Restrictions to these AreasSA

Suitability in PotsYes

Water RequirementsModerate Watering

Is it a Dwarf Fruit Tree?Can be pruned to 2m

Time to Fruit/Flower/Harvest2-3 Years

Sun or ShadeFull (Sun:80%-100%)

Preferred Soil TypeGood Drainage

Soil pHNeutral (6.6-7.3pH)

Fruiting/Harvest MonthsApril, May, June, July, August, September