Corsican yuzu

The Corsican yuzu is a variety developed by INRAE in Corsica.
After receiving seeds from their Japanese colleagues (NARO), the French researchers invited them to Corsica 15 years later.
At the San Giuliano conservatory, they were able to select on-site the mature trees that most closely resembled the ideal yuzu.

Yuzu is used in a variety of ways in cooking. Its zest, juice, and even the albedo (the white part of a citrus fruit) are used in savory dishes, pastries, ice cream, condiments, and more.
Yuzu jam is undoubtedly the best citrus jam—it’s not bitter at all and is 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=8922