Yuzu Frozen Crushed Fruit
It was in Provence that Ponthier sourced the French yuzu that inspired the development of an exceptional crushed fruit. The two producers, partners of Ponthier, were able to carry out this delicate production of yuzu in the Mediterranean region, one of the sunniest in France. This fragile fruit was closely monitored by producers, sourcers and agronomists at Ponthier to ensure it reached optimal maturity. After being received and analysed at Ponthier in Corrèze, the fresh citrus fruits were trimmed and seeded in the workshops, crushed and cold-preserved under vacuum. This process preserves the aromatic complexity and distinctive character of French yuzu. The result is a beautiful balance between fruity sweetness, floral notes, a hint of acidity and a slight bitterness. This profile distinguishes French yuzu from its Japanese cousin, which is characterised by a more pronounced acidity. The long finish and powerful fragrance of Provence yuzu add substance and intensity to gourmet creations. The crushed yuzu can be used as is or ground more finely for use in a wide range of sweet applications (macarons, cakes, desserts, marmalades, sorbets, etc.) and savoury applications (fish tartares or ceviches, marinades, chutneys, etc.).
Labels
The TRACE label guarantees traceability to the producer-collector and its locality.
Harvest period:
- JAN
- FEB
- MAR
- APR
- MAY
- JUNE
- JULY
- AUG
- SEP
- OCT
- NOV
- DEC
Brix : 28
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Acidity3/10
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Bitterness3/10
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Sugar4/10
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Length of flavour8/10
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Energy value461 kJ or/ 109 kcal
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Fat0g (of which saturates : 0)
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Carbohydrate25g (of which sugars : 22g)
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Protein0g
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Salt0g
Storage before defrosting : 30 months at -18°C (0°F)
Defrosting : +2 / 4°C (+35 / 42°F) for 24-48 hours.
Storage after defrosting : 5 days at +2 / 4°C (+35 / 42°F).
1kg available
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At our facilities in Corrèze, we have been working since 1946 to preserve the original flavor of carefully selected raw ingredients. Our frozen or refrigerated fruit purees, compotes, pureed fruits, fruit coulis, and IQF fruits, as well as vacuum-cooked chestnuts, are designed to meet the technical and creative needs of all culinary professionals (chefs, pastry chefs, ice cream makers, mixologists, and artisan producers).
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