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When the coldest, darkest time of the year arrives, I tend to have citrus on my mind. Maybe it’s my body telling me that I need more vitamin C, or maybe I just associate citrus so deeply with winter that I go straight into “buy, buy, buy!” mode when January arrives. My grocery cart is always filled with Honeybell oranges and Sumo tangerines, but I desperately keep my eyes peeled for the extra elusive citrus fruit, yuzu.
Yuzu is primarily grown in eastern Asia and resembles a small grapefruit, but it’s hard to find in the United States. As much as I’d like to peel back its artfully wrinkled flesh and squeeze its juice straight into my mouth, I know when to compromise. So instead of waiting until I can find it whole, I look for products that incorporate yuzu flavors. I love yuzu kosho, a mildly spicy Japanese condiment that tastes great in marinades. I stock up on yuzu hard candies that have a perfumy, grapefruit-like flavor. I also always keep a bottle of ponzu in my fridge to brighten up meals. And this year, I’ve added a yuzu-based vinaigrette from small-batch vinegar brand Acid League to my pantry.
Acid League’s pink peppercorn honey yuzu vinaigrette is fruit-flavored dressing at its best. It has a mild peppery kick, but rather than overtaking a salad with sweet flavor like many fruity dressings, it allows individual ingredients to shine on their own, brightened by a mild citrusy, floral flavor. In a way, using this dressing is like increasing the saturation in a photograph—it intensifies the colors that were already there.
In the winter, I use Acid League’s yuzu vinaigrette to liven up the hardy produce, like root vegetables and cabbage, that makes its way into every salad. (Take it from me: If you live in a cold climate and join a farm share in the winter, expect a lot of root vegetables.) A chorus of kale, radishes, sliced pears, candied nuts, and feta cheese truly sings when drizzled with yuzu vinaigrette. It also serves as a great base for a marinade; I’ll mix the dressing with soy sauce, hot mustard, and crushed garlic to infuse a slab of salmon with bright, umami dense flavor. So if your winter cooking needs a pop of fruity brightness, look no further than Acid League yuzu vinaigrette.
