Persimmon Yuzu Curd Recipe on Food52 (2024)

FAQs

What is yuzu curd made of? ›

Melt the butter on a very low heat. Add the caster sugar, yuzu zest and juice and then add the whisked eggs. Stir carefully over a gentle heat with a straight ended wooden spatula until the mixture coats the back of it. Remove from the heat and pour into a bowl or sterilized jar (it will thicken further as it cools.)

The honeyed sweetness of persimmon pairs well with salty preserved meats such as prosciutto or serrano ham. Add slices of ripe yet firm fruit to a charcuterie platter. Persimmon also works beautifully with cheese – choose anything from creamy mozzarella or burrata to a briny feta, blue cheese or even tart goat's curd.

Fresh yuzu is banned from being imported into the U.S. in order to protect American agriculture. "However, yuzu is now grown within the U.S., but the supply is scarce and therefore expensive,” explains Hung.

So what the hell is Yuzu? Short answer is it's a fancy Asian citrus fruit. An expensive, fancy Asian citrus fruit. Long answer is Yuzu (Citrus ichangensis × C.

Potato and persimmon: if you eat them together very often they can form kidney stones.

Excess in persimmons, hawthorns, tea, alcohol or food increasing gastric acidity can cause such stones," said Dr Lu Ying, director of Shanghai Yida Hospital's digestive disease department. "Eating persimmons with an empty stomach or eating an excessive amount of raw persimmons is likely to result in a stone.

The common persimmon is rarely grown as a food or ornamental plant. One reason for is that it is extremely slow growing. It takes four to eight years for a tree to bloom for the first time. Then the tree often won't begin producing fruit for another three years.

Yuzu also has a high fiber and pectin (6900 mg in peel and 400mg in juice per edible 100 g) content, which normalizes stomach function and lowers cholesterol and blood sugar levels. It also contains citric acid and aroma constituents that are used in aromatherapy.

It has a tart, sour flavor and a strong scent, and it tastes like a combination of a lemon and a grapefruit. However, yuzu's flavor is more complex than traditional lemons, and has distinct herbal and floral notes in addition to acidity.

Yuzu Kosho, or yuzugosho, is a Japanese chilli paste with strong floral yuzu notes. Yuzu Kosho gets its citrus taste from the yellow-green yuzu fruit that hails from Japan, which creates a wonderful contrast to the chilli flavour.

Is yuzu as sour as lemon? ›

Lemon is sour but edible fresh, Yuzu is so sour it is inedible as is. Lemon is juicy, Yuzu is relatively dry. Other than that, they are similar in some ways: both are yellow, both are extensively used in cooking, both smell good although different.