Ponthier sourced yuzu in France from Provence, and it was the inspiration for producing an extraordinary crushed yuzu. The two yuzu producers, Ponthier partners, succeeding in growing this delicate fruit on Mediterranean soil among the sunniest areas in France. The producers and Ponthier’s sourcing specialists and agronomists have kept a close eye on this fragile fruit to ensure it reaches optimal maturity. Once the citrus fruits arrive at Ponthier in Corrèze and are analysed, they are peeled, and the pith and seeds removed in the workshop before crushing and being turned into confit using a cold vacuum. This process preserves the complex aromas and character of French yuzu. There is a fine balance between the fruity sweetness, floral notes, the hint of acidity and slight bitterness. That is what sets the French yuzu apart from its Japanese cousin, which has more of a tang. The long-lasting taste and strong aroma of the yuzu from Provence brings body and intensity to sumptuous creations. You can use crushed yuzu as is or crush it even more finely in many sweet recipes (macaroons, cakes, desserts, marmalades, sorbets, etc.) and savoury ones (fish tartare or ceviche, marinades, chutneys, etc.).