Fruit
Whole 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. Eat peak fruit out of hand; use firmer pieces for tarts, sautés, and preserves.
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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 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.23 mg
- Salt 0.01 g
- Total Carbohydrate 13.6 g
- Dietary Fibre 2.08 g
- Total Sugars 9.87 g
- Complex / starch 0.96 g
- Protein 0.83 g
- Water 81.7 g
- Energy 53 kcal
- Water 81.7 g
- Carbohydrates 13.6 g
- Protein 0.83 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 39.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.43 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 15.6 µg
- Vitamin C 2 mg
- Vitamin E 0.31 mg
- Vitamin K 5.1 µg
- Minerals 365 mg
- Major Minerals 363 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: 0.04 · vitamin-b3-niacin: 0.43 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 15.6 · vitamin-e: 0.31 · vitamin-k: 5.1 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Markets sold yuzu as separate whole fruit forms so cooks could match prep to the dish.
Retail packing made whole fruit of yuzu a familiar labelled product.
Food service portioned whole fruit of yuzu for consistent yield.