The small, round citrus fruit has become very popular with fine chefs, thanks to the availability of imported yuzu juice used by Japanese restaurants. (You can find it at Asian markets, online, and sometimes at specialty retailers.)

We’re certain that yuzu would become mainstream if only lovers of fine food knew about it—and picked up a bottle of its aromatic and flavorful juice.

Once tasted, yuzu—a refreshing combination of grapefruit and tangerine flavors and aromas—cannot be forgotten. We alternate yuzu vinaigrette with balsamic vinaigrette in our dinner salads, and substitute it anywhere we’d use lemon or lime juice.

Read the full review, which includes more things to do with yuzu juice.

Find more of our favorite fruits and salad dressings, including recipes.