Fruit
Fruit
Yuzu fruit is the market form you buy whole—choose by firmness, aroma, and season. Inspect for bruises and mould; ripeness drives whether it is best raw or cooked. Wash just before use, trim stems or blossom ends, then slice, dice, or cook. Cook only until tender; overcooking collapses texture and dulls aroma.
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Cuts & parts
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.87 mg
- Salt 0.01 g
- Total Carbohydrate 12.6 g
- Dietary Fibre 1.95 g
- Total Sugars 10.4 g
- Complex / starch 0.98 g
- Protein 0.84 g
- Water 86.4 g
- Energy 53.3 kcal
- Water 86.4 g
- Carbohydrates 12.6 g
- Protein 0.84 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 41.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.47 mg
- Vitamin B5 — Pantothenic Acid 0.23 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 17.1 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 5.5 µg
- Minerals 258 mg
- Major Minerals 257 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.47 · vitamin-b5-pantothenic-acid: 0.23 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 17.1 · vitamin-e: 0.34 · vitamin-k: 5.5 ·
Minerals
Fruit of Yuzu: composition reflects this culinary part relative to the whole ingredient.
History
Markets sold yuzu as separate fruit forms so cooks could match prep to the dish.
Retail packing made fruit of yuzu a familiar labelled product.
Food service portioned fruit of yuzu for consistent yield.