Growing Yuzu Lemon

Lemons thrive exceptionally well in the subtropics, and Lusaka is a prime example of this success. Our lemon varieties are not just surviving but flourishing year-round. Among our citrus collection, we include the yuzu lemon. While it’s true that many yuzu lemons are known for their abundance of large seeds, we have opted for a less seedy, juicier variety. This particular type was imported and successfully propagated from cuttings, ensuring a superior product for our customers. Although some fruits are seedless, it is not unusual for some fruits to have one to four seeds. 

Using Yuzu Lemons

Yuzu lemon has an intense aroma and flavour characterized by captivating notes of lemon, lime, mandarin, and grapefruit. The scent of yuzu is so potent that merely brushing against the tree or the fruit releases its fragrance in the garden. While yuzu rind, juice, and flesh are immensely useful, the yuzu fruit is seldom consumed raw due to its tartness. Instead, it is turned into vinegar, liquor, perfumes, essences, and pickles.

The rinds enhance sweet and savoury dishes, marmalade, flavour-infused water, and aromatherapy. However, the less seedy yuzu varieties are less tart and are eaten fresh or used in lemon tea. Thriving in cold regions, we were confident it would flourish in the drought-prone hot subtropics—and it has truly exceeded our expectations.

Propagating And Growing Yuzu Lemon Trees

The yuzu tree is fast growing, although it is a dwarf-semi or dwarf lemon variety. The tree is larger than the Meyer lemon and thornier. However, the thorns are less fierce as the plant grows older. The plant is easy to propagate and maintain vegetatively. The fruits are in season and easy to harvest from the dwarf trees. The yuzu lemon tree has proved ideal in our Subtropical Urban Eden. We hope to have the plants available to our customers in the next couple of years. 

#LoveHomeGrown.