Yuzu is a citrus prized in Japanese and Korean cooking. It's a special citrus because it's tolerant of cool temperatures as it grows. I learned the experimental way that the insides are full of seeds with minimal pulp and juice, and so (on the good advice of someone more in the know), I decided to make candied peel (recipe). The fruit is highly valued for its aroma.
I'd never made candied peel before. While the process was a bit lengthy, it was not at all difficult and I'm very happy with the result. I'm taking these lovely and colorful candied rinds to a tea tasting and Chinese New Year party this afternoon. I think they'll go very well with tea. In addition, I've kept the simple syrup solution (now a light orange) and look forward to experimenting with that.
Do you know of yuzu? If so, how would you suggest using it? Or have you ever made candied fruit peel?