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.”.