Yuzu

Not typically, since yuzu is usually squeezed for its juice. That said, citrus segments (if left in the surrounding membrane) and seeds in general are choking hazards for babies and children. To minimize the risk, always remove the seeds and watch a child closely when serving a wedge of yuzu. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No, yuzu is not classified as a common food allergen. However, self-reported sensitivity to citrus is described frequently in medical literature around the world. Also, individuals with Oral Allergy Syndrome (also called pollen-food allergy syndrome) may be sensitive to citrus fruits such as yuzu. In particular, individuals who are allergic to grass and certain tree pollens may also be more sensitive to citrus fruits. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Peeling or cooking yuzu can help minimize the reaction.

Note that yuzu is highly acidic, and exposure to the acid may cause a harmless rash on the skin it touches, typically around the mouth. It usually dissipates shortly after it shows up. Additionally, the acid in citrus fruits like yuzus can be irritating on a baby's digestive tract, as well as cause or worsen diaper rashes when consumed in excess. Barrier ointments (such as pure petroleum jelly or a plant-based oil/wax combination) can be applied to the face before mealtime, as well as to the diaper area, to help protect the skin from acidic foods. The peel of yuzu also contains a compound called limonene, which is a known contact allergen, and can cause allergic contact dermatitis in sensitized individuals.

Yuzu is also associated with phytophotodermatitis, a skin condition that occurs when a person gets the juice from the fruit on the skin and doesn't wash it off. Compounds in the juice are activated by the sun and cause a pigmented, itchy, and occasionally blistering and painful rash on the skin. Cleansing the skin after citrus contact and using sun protection can help to prevent the phytophotodermatitis rash.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Although yuzu is often consumed in small amounts, this citrus fruit is a healthy addition to baby’s meals. Yuzu is an excellent source of vitamin C, which powers baby’s immune system and aids in the absorption of iron from plant-based foods. The peel is particularly high in several plant-based compounds that have anti-inflammatory and antioxidant properties, and may have a protective effect on heart, brain, and immune health.

★Tip: Leftover yuzu juice can be frozen in containers or in ice cube trays, stored as frozen cubes in plastic freezer bags for up to 6 months, and then defrosted for cooking with later.

Possibly. While yuzu is high in soluble fiber and pectin, it is typically consumed in such small amounts as to not make a significant impact on digestion. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, check out our page on knowing when to worry about baby’s poop and, as always, talk to your pediatric healthcare provider.

No. Juice as a drink should not be given to babies unless directed to do so by a health provider (although a bit of yuzu juice as an ingredient in cooking is fine). After the first birthday, small amounts of juice (less than 4 ounces a day, ideally unsweetened or diluted with water to reduce sweetness) may be safely offered. That said, we believe it is best to wait to serve juice until age two and even then, to limit the amount offered to minimize sugar in your child’s diet. Regular and especially excessive consumption of sweet beverages (including naturally sweet juices) may reduce the diversity of foods and nutrients consumed and increase the risk of dental cavities.

Native to East Asia, yuzu is part of the sprawling citrus family of fruits and is used as a souring agent in Japanese cuisine and elsewhere. Yuzu has a bumpy, dimpled skin that turns a brilliant yellow when fully ripe. Also known as yuja, among other names, yuzu is used much like lemons and limes are, offering its tart, floral flavor to savory dishes, cool drinks, and much more. Outside of the kitchen, yuzu’s powerful citrus aroma adds to celebrations of the winter solstice in Japan with a special yuzu bath known as yuzuyu, where the hot waters of the bath help to release the aromatic oils from the fruit’s peel.