2011 September/October, Cindy Clarke, “Chef's Corner”, in Venü, CT/NY edition, number 9, page 56, column 2:
Consider the starter sorbet, a hibiscus-infused confection that married strawberries with chocolate mint soda and yuzuquat, a hybrid of a Japanese kumquat that we would come to savor as the night progressed.
For a fruit with delicious juice for cooking, look no further than the Yuzuquat, a Yuzu and Nagami kumquat hybrid. It has excellent flavor and its juice really enhances the flavors of fish or fajitas. It is also perfect for making Limoncello.
