About Us
wayuzu is a family-run orchard in Donnybrook, Western Australia.
We have supplied fresh yuzu, bergamot, chinotto and sudachi since 2021.
We sell direct to our customers, as we like to make sure our products can meet the promise of absolute freshness.
They come straight from us to you.
Our Process
We work to provide our customers with the best produce that we can grow. Each season we learn how we can be better for the next one.
01
Growing
Our citrus is grown by taking advantage of our rich clay loam soil, on a sloping north facing plot, at the bottom of a valley in between two springs. These conditions provide consistency of environment.
02
Harvesting
All citrus is picked by hand at the right time, when aroma, acidity and flavour are at their best. Our fruit is never waxed, or refrigerated. It is delivered on the same day immediately after picking.
03
Processing
Our fruit is processed immediately after picking. We minimise the time between harvest and juicing, infusing, pressing and fermenting to maximise our chances of delivering fresh yuzu’s true flavour.
04
Distribution
We sell direct. This way we can control the environment for our fruit and products until it is in your hands. For customers buying from our retailers you can be sure that the fruit arrives in store as fresh as possible.
Fruit Profiles
Yuzu
Yuzu is a distinctive, aromatic citrus that has been prized in East Asia for centuries. With a complex, balanced flavour profile of tart and floral notes, it has become more popular over the last few decades in the rest of the world.
Yuzu is loved by chefs, bartenders, bakers and distilleries for its unique and powerful flavour profile. Unlike other citrus, it is used for culinary purposes only, and is not eaten whole.
Its rind is full of aromatic oil and its juice is found in many dishes requiring a beautiful citrus finish.
Our yuzu is available from March (green) becoming ripe (yellow) during late April until early July.
Sudachi
Sudachi is a small, sour citrus, like a lime, which has been typically grown in Tokushima prefecture in Kochi, Japan.
Used when green, sudachi has an intense peppery sourness.
It is famously used in two traditional Japanese dishes, a cold udon dish where slices of sudachi are used to flavour and garnish and as a partner to matsutake mushrooms.
Sudachi is also excellent when squeezed over grilled fish, added to dipping sauces (ponzu), marinades, cocktails, and desserts, often used in place of lemon or lime.
Sudachi is available from early March until the end of April.
Chinotto
Chinotto is a a small, bitter citrus fruit that looks like a small orange but has an intensely bittersweet, herbal flavor, primarily used to flavor popular Italian sodas, liqueurs (like Campari), and candied sweets, rather than being eaten fresh due to its sourness.
Chinotto can be used to make jams, candied fruits, and syrups. These methods reduce the bitter taste.
Our customers have used chinotto in desserts, kombucha, amaro, alcoholic spritzers and negroni.
Chinotto is available during June and July.
Bergamot
Native to the sunny regions of Southern Italy, bergamot is valued for its delightful fragrance and diverse uses.
Bergamot is tart however it is less sour than a lemon and more akin to a grapefruit or a bitter orange. Bergamot is a key element in earl grey tea and is also used in desserts such as custards, cookies, panna cotta, and gelato.
Bergamot is not typically consumed for its flesh — its most prized element is the rind. While it is juiced, it’s typically combined with other fruits or added to food or beverages in small quantities due to its intense flavour.
Added to marinades for meat or fish, used as a condiment for salads or to give the right boost to a risotto: there are many recipes with bergamot, the most important thing is to find the right balance to ensure that its scent and intense flavour do not overpower other ingredients.
Bergamot is available during June and July.
