IMPORTANT:
This item is sold in 1kg size only.
Sicoly’s frozen yuzu puree is made from Japanese or Korean yuzus. The fruits are selected on the farm for their subtle perfume. The pressed juice is sieved and packaged here in our production facilities. No sugar is added in the recipe (only the natural sugars of the fruits) to preserve the original taste of the fruit.
IMPORTANT NOTICE ON SHIPPING
While we make our best efforts to keep the puree cold when they reach you, we unfortunately cannot guarantee it being frozen, especially during the summer months or if you reside outside of Ontario.
If the puree arrives partially thawed, simply put it back in the freezer to keep its quality intact. In the event that they arrive completely thawed, so long as the inner seal is not broken, they are safe to use. Unused portions can be frozen again for longer-term storage.
Purees with more fibres naturally separate when thawed. Simply stir to use. A good trick is to portion the purees in your own containers before refreezing them.
We hope you enjoy the freshness of Sicoly purees and the vibrant colours and excellent flavours they bring to your recipes.
About Yuzu
Originally discovered as a wild fruit in China and Tibet, yuzu was introduced and cultivated in Japan and Korea around the 7th Century.
Unlike most other citrus fruits, which have spread around the world for centuries, this small fruit with bumpy curves, very little flesh and a lot of pips or seeds never left Asia until the 20th Century (with one notable exception: its export in the middle of the last century to Brazil, where it was consumed uniquely by the Asian community).
To get an idea of how recent the yuzu came to be known in Europe, it’s impossible to find it in most pre-2000 printed English dictionaries (Oxford, Merriam Webster, Collins) and it was only introduced into the French Larousse Dictionary in 2016. It’s a huge bonus for Scrabble players since the Y is worth 4 points and the Z a whopping 10 (in French, Y and Z both score 10 points).
Its delicate mixed fruity and sour taste, with flavour hints of grapefruit, mandarin and lime, is very refreshing and delights the most discerning palates as soon as they taste it. In fact, yuzu came to the West largely thanks to great chefs and pastry-makers who worked in Japan (in particular French culinary stars such as Alain Ducasse, Pierre Gagnaire, Joël Robuchon and Michel Troisgros).
Today, it is used in an increasing number of savoury and sweet preparations and has become a favourite of a new generation of culinary creators and its future is as promising as a rising sun.
