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Citrus fruit varieties

Citrus fruit varieties

Growing Tips Most citrus trees fruut quite easy to grow—if Non-toxic household products Citrus fruit varieties the right conditions. Clementine Citrus clementina Not exactly exotic at this point, clementines are varieties of mandarin have become a huge component of the U. Chem Cent J. Gold Nugget Mandarin P. Citrus fruit varieties

Citrus fruit varieties -

Consider using the fruit in a classic orange and coconut ambrosia , a fresh mixture of orange pieces, coconut, confectioner's sugar, and orange juice. Navels are sweet, seedless, and perfect for eating out-of-hand; but they are also delicious in salads. Kumquats are citrus fruits that look like tiny, oblong oranges and have a bright sweet-tart flavor.

Unlike other types of citrus, the peel on these little fruits is edible, making them a handy snack. Kumquats are enjoyed in a variety of ways: candied, pickled, pureed, turned into marmalade, or simply washed and eaten whole.

They can appear as part of a holiday spread, providing decoration for the table and a fruity palate cleanser. The fruit is also frequently sliced or left whole and candied for a tasty addition to desserts or drinks. Similar to oranges, kumquats can be pureed or juiced.

Peeling isn't necessary, but you will need to strain out the little seeds. Tangerines are smaller than oranges with bright orange skins and slightly looser peels than oranges.

The tangerine season is longer than most other citrus fruits, running from November through May. They tend to have many seeds, unlike clementines, and so are slightly less kid friendly. Tangerines may also be slightly more tart than clementines. Valencia oranges have thin skins, some seeds, and are very juicy, which makes them the perfect and most common type of orange used to make orange juice.

These oranges are perfectly delicious to eat as fruit—you just have to watch out for the seeds. The name points to Valencia, Spain , an area that's known for producing world-famous oranges.

If you are someone who enjoys orange juice, you can try juicing your own valencias. The flavor should be just like your favorite oj! You can use valencias anywhere you see a recipe that calls for oranges, and they will add a bright and fresh flavor.

A lemon is a bright yellow citrus fruit that is known for its acidic juice. Lemons are popular around the world for their signature complex sour flavor. As it ripens, its fingers open. While it contains no fruit or pulp, this citrus fruit is extremely fragrant, and the peel and rind can be used for a number of dishes, like salad dressings, marinades, baked goods and drinks.

It gets its name from its unusual shape, which resembles a hand with multiple splayed fingers, although some cultivars resemble more of a closed hand than an open one.

To use Buddha's hand, break off a "finger" from the hand and grate or peel the bright lemon exterior. As with all citrus peel, you only want the brightly colored part, not the bitter white pith beneath.

When you buy lemons without a specific label, you're buying either Eureka or Lisbon. The Eureka lemon is thick skinned, and the Lisbon is thin; their tastes are similar.

This fruit is harvested for its juice and peel, and oil expressed from the peel can be used on its own as an essential oil, or used in cleaning products. Nearly all lemon varieties sold in North America are either Eureka or Lisbon.

These lemons are so similar—medium-sized, oval, bright yellow inside and out, few seeds, and a bright tangy flavor—that consumers can't tell them apart. Lemon juice can be used raw in desserts, savory dishes, and drinks, or cooked into recipes.

Wedges and slices are often served with seafood and as a garnish for beverages, to be squeezed over the top for an extra kick of lemon flavor. Meyer lemons are believed to be a cross between a regular lemon and a mandarin orange. The fruit is about the size of a lemon, sometimes slightly smaller, with a smooth, deep yellow peel.

The flesh and juice are sweeter than a regular lemon and can be used raw or cooked. Because the peel is thin and lacking in a thick, bitter pith, the whole lemon minus the seeds can be used. The fruit can be cut in half and juiced, chopped and used in chutneys or salads, or sliced and used in baking or savory dishes.

Meyer lemons taste similar to regular lemons but with a sweeter, more floral taste. The flavor can taste a little like a sour lemon mixed with a juicy orange.

When ripe, they have a citrusy, spiced aroma. Limes are small green citrus fruits that are very easy to recognize. The most common are Persian limes.

This tiny citrus fruit is green on the outside and yellow-orange on the inside. It is common in Filipino cuisine. Calamansi is said to be a cross between a kumquat and a mandarin orange, giving it both tartness and sweetness. It is used as an accent to stir-fried pancit noodles, as flavorings in desserts, and to make calamansi juice, similar to lemonade or limeade.

Calamansi is difficult to find fresh in a grocery store, but you may be able to find it bottled or frozen at an Asian market. It not available near you, you can substitute calamansi for an equal amount of lime and orange juices. The key lime also known as "Mexican lime" and "West Indies lime" has long been treasured for its fruit and decorative foliage.

Key lime is most often used for its juice, which is sweet and tart and a signature ingredient in key lime-based desserts, marinades, and cocktails.

A key lime is a hybrid citrus hybrid fruit that is spherical and measures about 1 to 2 inches across.

It is green when picked but becomes yellow when ripe. A ripe key lime feels heavy for its size. Compared to a Persian lime, it is a smaller and has more seeds to remove, higher acidity, a stronger citrus aroma, and a thinner rind. The juice is used for syrups and, of course, key lime pie. The Persian lime is the variety most commonly found in grocery stores.

It is usually seedless and has light-green to a yellow pulp which is tender and acidic. Persian lime can be used interchangeably for the same purposes as Key limes and lemons and is often used as a substitute for vinegar.

Persian limes typically grow to 2 inches in diameter and have a rounded, slightly oval shape. It's a seedless variety, and the flesh is a pale greenish-yellow. Limes have a tart, acidic taste with just a slight hint of sweetness. They're bright and vibrant, with a distinct zesty sour flavor, and their mouth-puckering bitterness is why they're not eaten whole like an orange.

Finger limes, sometimes also known as Australian finger limes or caviar limes, are believed to have evolved over millions of years in the rainforests of Australia and New Guinea.

When cut open they can also be snapped in half they reveal a multitude of tiny spherical vessels, ranging in color from pale yellowish-green to nearly pink. Because of their fresh, tart citrus flavor, finger limes pair extremely well with fish and seafood, including grilled salmon, fresh oysters, pan-seared sea scallops, along with various types of sushi , sashimi , and ceviche.

One interesting feature is that because the tiny bubbles hold in the acidic sauce until they are bitten into, they can be arrayed over fish and seafood without the acid denaturing the proteins.

When chewed, they pop in your mouth, releasing their tart, lemony juice. Chefs who use them serve them alongside seafood, sushi, pasta, and other foods that benefit from the crunchy pop of the bubbles and their tart, citrusy flavor.

The grapefruit is a popular citrus fruit with a thick rind and an assertive sweet, tart, and bitter flavor profile. It is available in white, pink, and red flesh colors. Pink grapefruit is the kind most commonly available in U. Its flesh is in between white and red. All three varieties of grapefruit can be used interchangeably.

Grapefruit is a hybrid of large yellow pomelo and small Jamaican oranges that grow in cluster-like bunches, hence the name grapefruit.

Peel grapefruit and eat it raw as you would an orange, clementine, pomelo, or any other citrus fruit. Remove the membrane before adding to a salad or other sweet or savory dish. Grapefruit pairs well with fish and pork and can be macerated to make a tart dressing or acidic marinade for ceviche.

Squeeze fresh juice for cocktails, cut up slices of the whole fruit for a salad, or mash it up to make a flavorful marinade. The ruby red grapefruit has the darkest pink flesh of the three varieties, and is the sweetest. The popular Ruby Red grapefruit was patented in after a deep crimson fruit was found growing where the pink variety should have been.

Today, a lot of the red grapefruits exist thanks to atomic gardening, which utilizes radiation to cause favorable mutations in plants. In general, darker red varieties of grapefruit are sweeter, with less sharp, bitter bite. Grapefruit's sweetness varies based on how dark its interior is, but all varieties share the same mellow bitter aftertaste.

Ruby red has the least of that. Find grapefruit in any grocery store just about any time of year. More varieties are available in the winter when it's in season. Grapefruit trees grow well in home gardens in citrus-growing regions and can be very prolific. White grapefruit is the lightest in color of the three, with the flesh being nearly beige.

It is also the most tart and least sweet. Even though grapefruit lacks the sweetness of many of its citrus cousins, it works very well in desserts. Use freshly squeezed juice to make ice cream or sorbet, or candy the peel , chop it up, and sprinkle on top of a glazed cake.

Bartenders have taken to grapefruit as well. Unlike lemon or lime, pure grapefruit flavor is pleasant and palatable all on its own.

Grapefruit juice can be mixed with tequila for a refreshing Paloma cocktail , paired with sparkling wine for a new twist on a mimosa, or used to add a refreshing note to summertime beers.

Grapefruit can be stored on the counter, in a fruit basket, or in the crisper drawers in the refrigerator. Peeled fresh sections of grapefruit can be kept in an airtight container or zip-top bag in the refrigerator.

There are some citrus fruits that don't fall under the category of oranges, lemons, limes, or grapefruit. The pomelo may also be called pamplemousse, pummelo, or shaddock after the sea captain credited with bringing it to the West Indies.

Kumquats are small, oval, OG citrus fruits. Sweet and slightly tart with a mildly bitter skin, you can simmer them in syrup, pickle them, or just pop them in your mouth whole. Exactly what it sounds like: lime crossed with kumquat, to make a small, smooth-skinned, pale-yellow fruit.

You can eat these whole, too, or squeeze their juice into tea or any other beverage. These are small, round, very green and extremely bumpy-skinned limes.

Both their peel and their leaves are used in cooking in Thailand and elsewhere in Southeast Asia, especially in curries. Lots of people favor them for dessert recipes, although they can also be preserved for relish for savory dishes. This is a good fruit for straight eating — either in segments or cut in half and drizzled with honey like a grapefruit.

You can eat it straight like an orange, or toss it into a fruit salad. The best way to eat it just may be to peel it and pop its white, yellow or pink segments right into your mouth. This type of small mandarin is ubiquitous at this time of year, with overflowing boxes of fruit offered for sale everywhere from supermarkets to specialty food stores, often with leaves still attached.

Although it might originally hail from China, it came to the U. from Japan. The original marmalade orange, Seville oranges are sour and slightly bitter and are the perfect fruit to cook up for chutneys and other sauces and relishes.

This is a larger-than-average lemon, with thick, bumpy peels and a perfumy aroma. First name Last name Email address. By subscribing to communications from FoodPrint, you are agreeing to receive emails from us.

We promise not to email you too often or sell your information. A Guide to Winter Citrus Varieties. Visit Our Seasonal Food Guide. Learn More About Kumquats. Bergamot Citrus bergamia You know this type of very small orange from the distinct flavor the oil in its skin gives to Earl Grey tea.

Calamansi Citrofortunella macrocarpa A. LEARN MORE ABOUT MANDARINS. Clementine Citrus clementina Not exactly exotic at this point, clementines are varieties of mandarin have become a huge component of the U.

Kumquat Fortunella spp Kumquats are small, oval, OG citrus fruits. Limequat Citrofortunella spp Exactly what it sounds like: lime crossed with kumquat, to make a small, smooth-skinned, pale-yellow fruit.

Makrut lime Citrus hystrix These are small, round, very green and extremely bumpy-skinned limes. DIG DEEPER. How to Cook and Eat Winter Citrus. Satsuma Citrus unshiu This type of small mandarin is ubiquitous at this time of year, with overflowing boxes of fruit offered for sale everywhere from supermarkets to specialty food stores, often with leaves still attached.

When Citrus fruit varieties people garieties of citrus, the usual varieties first come to varietids lemons Citrus fruit varieties, limes Citrus fruit varieties, oranges, and grapefruits. However, Healthy snacks for weight loss are many different kinds Ctrus citrus fruits in the Citrus genus. The fruits, which are modified berries called hesperidiacome in all shapes, sizes, and colors. Most citrus plants grow best in full sun and in USDA plant hardiness varietes 9 through But some can tolerate a little shade, and some are a bit hardier truit others. The various citrus species will readily cross with one another to form hybrids. A great many popular market fruits are derived from crossing native citrus species. Australian Citrus fruit varieties lime Varisties australasica CRC Australian vwrieties pulp finger lime Microcitrus australasica var. sanguinea CRC Australian round lime Microcitrus australis CRC Citrus grandis CRC Citrus halimii CRC

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