Two Fragrant, Fruit Flavors: Yuzu & Huckleberry

What do a tart Japanese citrus and a California berry have in common? They’re both being used, infused and perused by foodies as two new fruit flavors for a variety of dishes.

For example, though the hard, bumpy yuzu fruit has many seeds and doesn’t yield much juice, it offers a “tubro Meyer lemon” flavor for chilled consomme´or ceviche, while crossover huckleberries are winding up in Gin Fizzes, sweet and savory dishes with rich meats, duck, venison and foie grass.

Read the SF Gate article: “Yuzu & Huckleberry: Flavors of the Moment.”.

Posted by Gil Zeimer on June 01, 2006 in Food

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