Yuzu's humble origins trace back to China though it largely cultivated in Korea and Japan. While its appearance is generally green or yellow like a lime or lemon, its skin and taste likely make it most comparable to a grapefruit. Yuzu is either grown in large shrubs or small trees depending on the preference of the grower. Yuzu is usually not eaten raw given its the pungent and robust taste as well as its aroma. However, bartenders and chefs have recently embraced the yuzu fruit. Chefs usually use the rind and juice of the fruit for their creations, while bartenders often enjoy using the skin to garnish a drink with a twist. Yuzu can be made into an essential oil and has been used to promote skin health.
Yuzu is quite high in vitamin C as well as many other vitamins and minerals. In fact, a yuzu fruit contains twice the vitamin C as a lemon. Vitamin C is responsible for starting the production of collagen in the body. Collagen is essential to reducing the production of wrinkles in aging skin. Additionally, yuzu contains two flavanone compounds, hesperidin, and naringenin which fight the free radicals in the body which ultimately cause fine lines and wrinkles.
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