Yuzu is a citrus prized in Japanese and Korean cooking. It's a special citrus because it's tolerant of cool temperatures as it grows. I learned the experimental way that the insides are full of seeds with minimal pulp and juice, and so (on the good advice of someone more in the know), I decided to make candied peel (recipe). The fruit is highly valued for its aroma.
I'd never made candied peel before. While the process was a bit lengthy, it was not at all difficult and I'm very happy with the result. I'm taking these lovely and colorful candied rinds to a tea tasting and Chinese New Year party this afternoon. I think they'll go very well with tea. In addition, I've kept the simple syrup solution (now a light orange) and look forward to experimenting with that.
Do you know of yuzu? If so, how would you suggest using it? Or have you ever made candied fruit peel?
6 comments:
In Korea, yuzu is called yuja. Koreans take yuja and make it into a marmalade and then use that marmalade to make a tea, which is called yujacha. You can find it in large jars in most Korean grocery stores.
I posted a recipe for yuja peel a few years ago on my blog, too. My question to you is where did you find fresh yuja?! I live in the SF Bay area and it's really difficult to find the fresh stuff. I only found it one, and had just enough to make some yuja peel with it and I haven't found it since to repeat it.
Tamar - Thank you for your comment! Most interesting! I found this at our local "New Seasons" market, which sells a lot of organic, local and regional produce. I would check with your local markets (vs the national chains). I hope you find some!!!
And the candied peel turned out very nicely. I love all forms of candied citrus peels and often use them in my Christmas baking. I have some sitting in my refrigerator right now in the syrup. Quite handy for cooking with or even to tuck in with a little tea for a citrus flavor.
I really like candied fruit peel --- but have never made it myself. It looks fun and interesting. I am sure it was delicious and those you served it to really loved it!
If the candied peel tastes half as good as it looks, you'll be in business! The central figure looks like you wove it!!!
That was absolutely delicious, Stephanie — the perfect balance of sweet, tart and tingley!
And how cool that you've got yuzu simple syrup now... So many possibilities. :)
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