Corsican yuzu

Corsican Yuzu is a selection from INRAE in Corsica.
After receiving seeds from their Japanese colleagues (NARO), French researchers invited them to Corsica 15 years later.
At the San Giuliano conservatory, they were able to select the adult trees closest to the ideal Yuzu. Yuzu is cooked in many different ways. Its peel, juice, and even the albedo (the white part of a citrus fruit) are used in cooked dishes, pastries, ice creams, condiments, etc. Yuzu jam is probably the best citrus jam, without bitterness and very aromatic. Corsican yuzu is harvested in October and November, or even earlier when green. The tree is vigorous, very thorny and very productive. References: https://idtools.org/tools/1076/index.cfm?packageID=1179&entityID=8922https://florilege.arcad-project.org/fr/crb/citrus