FRESH HARVEST ORGANIC CERTIFIED NZ YUZU FRUIT AVAILABLE NOW

Update: Sunday 12 May 2024

Just done another harvest at the orchard on Saturday, so this Yuzu will be shipping out this coming week. 

Fresh NZ grown Yuzu fruit now available in green or ripening state. All certified organic grown Yuzu. Organic Farm NZ certified #1534. We are the only certified Yuzu grower in NZ ...

GREEN YUZU - is basically Yuzu fruit in a smaller unripe state and the peel has predominately greenish tones. Flavour is pungent, peppery, deeply aromatic and very rich. Traditionally, Japanese will make Yuzukosho paste condiment with green Yuzu. Yuzukosho is made from green Yuzu zest, salt and hot green chillis. These are all blitzed up into a paste, then put into jars and cold fermented in the fridge for up to 6 months before using.

The juice has a green tinge and is highly valued for making Japanese Ponzu sauce. To store in fridge, place fruit in a paper bag and put in the vegetable bin. But don't store too long, best to get into action and use.

There is only a small window of opportunity to harvest green Yuzu, due to the fruit wanting to further develop into a ripening stage. Of course, if we pick all the green Yuzu off the trees, we don't have any ripening Yuzu coming on.

Green Yuzu is what we use to make our gold medal award winning (had to say that, hah) Midori Yuzu Olive Oil. Midori is japanese for "green". We are planning for another pressing with The Olive Press this season. 

Green Yuzu is what we supply to Garage Project so they can brew their gold medal award winning (had to say that) cult favorite seasonal beer "Yuzukosho".

RIPENING YUZU - is Yuzu fruit coming into full ripeness and the peel is predominately yellow with washes of green. We prefer to harvest ripening Yuzu when the fruit still has some green washes as it is not so fragile to handle/ship and keeps better in the fridge.

To store in fridge, place fruit in a paper bag and put in the vegetable bin. But don't store too long, best to get into action and use. To hasten/increase ripeness level, leave in a bowl at room temperature (RT).

Ripening Yuzu is brightly aromatic, the peel is loaded with yuzu essential oils, and has a higher juice yield, softer peel. Japanese make Yuzucha with ripening peel. Yuzucha is simply cut Yuzu peel and sugar 1:1 ratio, mixed together then packed into jars. Can be left at RT for 3-4 days to kickstart natural fermentation then placed in fridge to cold cure for 3-6 months before using. Ripening Yuzu makes the most fantastic Yuzu marmalade. I don't have enough space to say what else you can do with ripening Yuzu, but Kiwis are so innovative making Yuzu into something fantastic. 

Minimum order is 1kg, so you are ordering in 1kg units. We ship nationwide.

Our preference is to ship via NZPOST Overnight for all North Island orders and $14 covers up to 3kg to North Island metro addresses. 

Shipping to South Island via NZPOST Overnight (or Economy a few days slower) is more expensive but very reliable. Shipping via Aramex to South Island is slower (by at least 3-4 days) but cheaper. We've had many dramas shipping via Aramex for this fresh perishable produce. 

Cost is $20/kg + GST = $23/kg inc GST plus whatever the freight cost works out. 

For South Island orders please select "advise combined shipping cost" then I can let you know what your order will cost via NZPost or Aramex. You can decided then what courier service to use. 

For up to 3kg to South Island (metro address) these would be the options...

NZPost Economy $21

NZPost Overnight $25

Aramex (slow) $14

All orders will be shipped with "non-signature" required unless you otherwise advise. Please ensure to enter your email and mobile contact details for the address label (saves a lot of stress if delivery goes awry).

Kind regards

Neville NZYUZU