Yuzu, the citrus fruit hailed as a superfood, is an important ingredient in East Asian cooking, particularly prevalent in Japanese cuisine. It has experienced a rise in popularity in the UK in recent years as people come to appreciate the potential of this aromatic fruit, and is now available from some high street supermarkets, particularly in the form of yuzu juice.
Our collection of yuzu recipes will help you make the most of your new favourite fruit. From Nuno Mendes' yuzu jelly, a deliciously easy petit four recipe, to Graham Hornigold's stunning chocolate dumplings - served with a yuzu and ginger infusion - yuzu can provide a refreshing kick to your sweet course.
It also comes into its own when served with fish, particularly as a foil to the rich flavour of salmon - Mark Dodson's yuzu-marinated Alaska salmon is full of exquisite flavours of East Asia, or for a twist on a classic brunch recipe try Anna Hansen's tea-smoked Alaska salmon, which pairs poached eggs and English muffins with an Asian inspired yuzu hollandaise. To learn more about this fabulous fruit, check out our how to cook with yuzu article.