Names of citrus fruits. Types of Citrus Plants
What are the most famous citrus fruits? Most Europeans' list is limited to orange, tangerine, lemon and grapefruit. However, in total there are more than 60 species. Most of them appeared through crossing different varieties and hybridization. However, not all of them are eaten. Some, such as bergamot, are used as a flavoring. But still, many citrus fruits can enrich the usual diet and bring benefits.
Orange
Despite the fact that today the orange is one of the most common citrus fruits, it originally did not exist in nature. It is believed that 2500 BC. e. it was obtained by crossing a mandarin and a pomelo in China. From here, already in the 15th century, the first orange trees were brought to Europe, and it even became fashionable to grow them in special greenhouses. They quickly took root on the southern coast of Spain, France, and later in the USA.
Oranges are those citrus fruits that doctors recommend eating daily. They have a general strengthening effect on the body, improve mood and help normalize digestion. A glass of orange juice with breakfast will give you strength for the whole day and improve your appetite. In addition, it is recommended for diabetes mellitus, fever (as a source of fluid) and vitamin deficiency.
In addition to the classic ones, blood oranges, or oranges, are also common in Europe. They are distinguished from ordinary ones by their bright red flesh and sweeter taste. Otherwise, they are similar to traditional ones and may well replace them. In total, there are more than 30 varieties of oranges, differing from each other in appearance and taste.
Lemon
The main competitor of orange in popularity among Europeans can be safely called lemon. He is even more often remembered when asked to name citrus fruits. But lemon is also not found in the wild. However, it is not known exactly when it was cultivated. Southeast Asia is considered the birthplace of lemon. Most likely, the first hybrids appeared in India and from there were brought to Europe back in the 12th century.
Lemons, despite their high acid content, are recommended to normalize digestion in cases of high acidity. Regular use eating them will strengthen the immune system due to great content vitamin C. Thanks to its taste properties Lemons are often used in cooking. It is used to prepare lemonade, which is popular all over the world. Pieces of fresh fruit are also added to strong tea. He is known throughout the world as "Russian".
Mandarin
Originally from southern China, these very common citrus fruits only arrived in Europe towards the end of the 19th century. But thanks to the fact that they were easy to peel (hence their name) and had a sweetish pulp, tangerines quickly gained popularity. As a result, there were different varieties- from pale yellow to bright orange. And based on them, many hybrids have been created: tangerine and orange - natsumikan, tangerine and grapefruit - tangelo, tangerine and kumquat - calamondin, as well as some others.
Perhaps the main useful property of all tangerines and hybrids based on them is that they help restore strength in a protracted winter period. They will help cope with the blues and strengthen immune system. They are also recommended for consumption by heart patients, pregnant women and those suffering from chronic bronchitis. True, they should be eaten with caution, since excess fruit can cause severe allergies.
Grapefruit
This hybrid of orange and pomelo has been common in Europe for quite some time. And this despite its specific bitter taste. And the thing is that daily use grapefruit promotes weight loss even while maintaining your usual diet. Based on it, a special diet has been developed, where it is proposed to complete each meal with half of this fruit.
But this is not the only benefit that grapefruit has. It, like many other citrus fruits, is a real storehouse of organic acids, vitamins (C, P, D and B1) and naringin, which is beneficial for the heart muscle. Moreover, it is believed that grapefruit juice improves mood and is an excellent antidepressant. It should be used with caution only when taking contraceptives and medications to lower blood pressure, as well as for people with ulcers, allergies and when increased acidity stomach.
Pomelo
For most, the named 4 types are all citrus fruits. What other fruits are included in this category? First of all, it’s worth mentioning the pomelo. After all, this is one of the few wild citruses cultivated by humans. Also based on it, many hybrids have been created (for example, orange and grapefruit). It differs from its counterparts in its rougher skin, impressive size and fibrous pulp. However, it is much sweeter than the same oranges and lemons.
In China, the pomelo is considered a symbol of prosperity and is often given as a gift on major holidays. And this is no coincidence. It normalizes metabolism, helping to cleanse the body and reduce weight. It is also suitable as a preventative for hypertension, heart disease and cancer. Just like other citrus fruits, the names of which have already been mentioned here, it is not recommended if you are prone to allergic reactions.
Currently, many new species and hybrid varieties have been developed through selection, differing in properties and appearance.
One of the most common citrus fruits. This is a fairly large fruit of orange color, round in shape. The pulp is juicy, sweet and aromatic. It is believed that this is a hybrid of mandarin and.
Varieties: bloody. It looks like a regular one, but its flesh is reddish in color and sweeter.
This citrus is often confused with lemon, as they are very similar in appearance. It has the largest fruit of all citrus fruits - its size can reach 40 cm. The fruits are yellow, oblong, and have a very thick skin. The pulp has a very sour taste, so it is almost not eaten.
Currently not widely used in the food industry.
One of the most sour citrus fruits. It has a medium-sized fruit of yellow color, slightly elongated in shape. The pulp has a sour taste and is very juicy. Lemons are very widely used in most various areas: medicine, cosmetology, cooking, industry. The fruit contains high content essential oils.
There are quite a lot of lemon varieties, the most common of them are Lisbon, Meyer, Novogruzinsky, Novoafonsky, Udarnik, Pavlovsky.
Small citrus fruits, about the size of a plum, very aromatic. They need to be eaten whole, including the peel. The pulp of these fruits is sour and the peel is sweet. is a group of species, there are six of them in total: Hong Kong
We all love these bright, sunny overseas fruits. I adore tea with bergamot (it sounds like a hippopotamus). Well, what would tea be without fragrant lemon. In addition, all citrus fruits are valuable source vitamin C, as well as other beneficial microelements and nutrients Everything in citrus fruits is edible: zest, juice and pulp - nothing goes to waste. It is obtained from the peel of the fruit aroma oil, zest and juice are seasoned with the most different dishes, and the pulp of some citrus fruits is eaten as an independent dessert.
Bergamot
Bergamot 
Bergamot is a citrus plant developed from the Chinese bitter orange in Bergamo, Italy. The fruits of bergamot are similar to a pear, so one of the pear varieties is also called Bergamot. This evergreen tree can grow up to 10 meters in height. The flowers are fragrant during the flowering period and can be either single or in bunches. The fruit of bergamot is a berry whose shape resembles a ball, sometimes flattened, very similar to an orange (which is why bergamot is called orange-bergamot). The diameter of the fruit is 6-7 cm. The outside of the fruit is covered with a three-layer shell. The skin of bergamot can be easily peeled using slices of the fruit. The pulp of bergamot is very juicy, containing few seeds. The bergamot fruit tastes very pleasant, slightly sour, but much less so than lemon. However, when it comes to bitterness, bergamot is far ahead of grapefruit.
Bergamot begins to bloom in April-May, and the fruits ripen from November to January. Bergamot is very common in Italy and Asia. It is widely bred in Southeast Asia. Bergamot is not picky about the soil, is resistant to drought, loves moisture and light.
The branches of the plant have many spines, each of which is 10 cm in length. Bergamot can be grown indoors, just like lemon.
Bergamot oil is obtained from the fruit of bergamot (not the pear), which is then added to tea. This tea is called Earl Gray. Bergamot production is mainly limited to the Ionian Sea coast in the province of Calabria (southern Italy), where climatic conditions and soils are very favorable for its cultivation.
In addition, bergamot is grown in the Ivory Coast, Argentina and Brazil, but the most quality oil However, they receive it in Italy.
Bergamot is named after the Italian city of Bergamo, where bergamot oil was first sold, and, subsequently, bergamot glorified the city and the entire region.
This fruit is not eaten and is grown exclusively for its aromatic oil. Bergamot oil is obtained by cold pressing the freshly peeled peel, the oil has a fresh, fruity-sweet aroma, with a faint spice tone.
Bergamot is used to flavor foods, as well as in aromatherapy to treat depression and improve digestion.
Bergamot is widely used in the production of both women's and men's fragrances, of all types, usually in the top notes of perfume compositions. Bergamot is always present in chypre compositions and masculine fragrances of the fougere group.
Bergamot or bergamot orange (bergamot = bergamot orange) is a small sour orange, mostly only the zest is used for culinary purposes.
Bergamot is an antiseptic, it has the ability to heal wounds, which is why it is used to make various tonic lotions, the purpose of which is to relieve skin irritations. In addition to all this, bergamot is an integral part cosmetics, which clear the skin of acne.
Thanks to its antiseptic properties, bergamot normalizes the respiratory, urinary and digestive system Bergamot is an antiseptic, it has the ability to heal wounds, which is why it is used to make various tonic lotions, the purpose of which is to relieve skin irritations. In addition to all this, bergamot is an integral part of cosmetics that clear the skin of acne.
Thanks to its antiseptic properties, bergamot normalizes the respiratory, urinary and digestive systems. Bergamot is also used in the treatment of stress and depression.
blood orange
blood orange 
Blood orange = pigmented orange – These red-fleshed oranges are most popular in Europe, but are less known in other countries. They go on sale in winter and spring. Blood orange (lat. Citrus sinensis) is a type of blood-red orange. This color is given to it by the presence of anthocyanins, pigments that are quite often found in flowers and fruits, but are not typical of citrus fruits. The degree of coloring also depends on temperature, lighting and variety. The fruit is usually smaller than an orange, has a ribbed surface and contains almost no seeds. Like other blood oranges, the fruits of the Sanguinello orange are almost seedless and can hang on the branches for a long time without deteriorating in quality, which gives a more decorative appearance to fruit-bearing trees. The pulp is juicy and has a pleasant taste. Blood orange is often called a hybrid of pomelo and tangerine, although in fact it is a mutation of a regular orange. The taste of this orange is unusual, something between grapefruit-blueberry-orange-raspberry.
The first plantings of blood oranges appeared in Sicily, and over time they gained great popularity in the United States. This variety has three varieties: Tarocco (originally from Italy), Sanguinello (originally from Spain) and Moro, which is the newest of the three.
Like all citrus fruits, blood oranges are rich in vitamin C. The anthocyanins they contain are antioxidants that reduce the risk of many age-related diseases, including cardiovascular diseases. They also reduce the risk of cataracts and remove cholesterol from the body. In addition, blood oranges are good source iron, calcium and vitamin A. Vitamin C and other antioxidants contained in blood oranges strengthen the immune system and help burn more fat. Unique compounds of vitamin C, flavonoids and hydroxycinnamic acids slow down the aging process.
In cooking, blood oranges are used to prepare cocktails and produce marmalade and sorbet. You can replace blood oranges with regular oranges or tangerines.
Cocktail "Bloody Orange"
Compound:
50 ml Campari
30 ml light rum
100 ml blood orange juice
3-4 ice cubes
piece of blood orange
A cocktail with a rather scary name, but despite this, it is quite tasty and easy to prepare. Crush the ice and put it in a glass. Mix Campari, rum and Orange juice. Pour into a glass with crushed ice. To decorate, place a piece of blood orange on the rim of the glass. That's all) The strength of the cocktail is quite high - about 14-16 degrees.
Hand of Buddha - citron.
Buddha's hand 
Citron is an ancient citrus native to Western India, Western Asia, and the Mediterranean.
Buddha's fingers or finger citron (Buddha's hand citron = Buddha's fingers citron = fingered citron) - very aromatic fruit original form, resembling fingers, has practically no flesh, but consists only of the peel from which candied fruits are prepared. Citron, cedrate (Citrus medica) also has names: “Corsican” - Corsican lemon, “Diamant” - Sicilian citron, “Ethrog” Israeli spindle-shaped citron, fingers (or hand) of Buddha, called "fu shou" in China, "bushukon" in Japan, "Laiamau Yari", "Jerek tangan", "Laiamau lingtang kerat" in Malaysia, "Dhiruk tangan" in Indonesia, " som-mu" in Thailand, "Phat-cht" in Vietnam.
Citron is a plant of the citrus subfamily, the rutaceae family, and has the largest fruits of all citrus fruits. Their length is 12-40 cm, diameter - 8-28 cm. The shape of the fruit is oblong, resembles a bunch of bananas, the surface is ribbed, the peel is thick (2.5-5 cm), yellow like lemon, sometimes orange in color and sour or sweet and sour , slightly bitter and low-juicy pulp. This fruit is strongly reminiscent of a lemon in the color and appearance of the rind, as well as the contents. True, it does not have a lemon aroma at all, and under the thick skin there is often no juicy pulp at all.
Grapefruit
Grapefruit is a large, slightly pungent species of the citrus family. Grapefruit is an evergreen tree of the citrus family, the rue family, as well as its fruit, which reaches a diameter of 30-40 cm. Externally, grapefruit is similar to an orange, but its pulp is sour and has a bitter taste. Despite this, it is unconditionally classified as a dietary fruit. Grapefruit is supposedly the result of a natural hybridization between oranges and pomelo.
The peel usually has yellow with a green or red tint. The flesh of grapefruits can be red, pink or white(more precisely, a creamy shade). The color of the pulp does not affect the aroma and taste of grapefruit. Some varieties of grapefruit are seedless. The common name for the fruit - “grapefruit” - comes from English words“grape” (grapes) and “fruit” (fruit), which indicates a direct connection between them. It is the property of grapefruit fruits to be collected in clusters reminiscent of grapes that gave rise to this name.
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Citrus paradisi - “paradise citrus” - is the Latin name of grapefruit, which once again reminds us of wonderful properties this fruit.
One grapefruit contains daily norm vitamin C, which makes it simply irreplaceable during cold weather and colds. This fruit also contains vitamins B, D, P, A, valuable organic acids, pectin, minerals (sodium, potassium, calcium, magnesium, phosphorus, iron) and fiber. The best grapefruits can be bought in winter and spring. You can replace grapefruit with ugli fruit, which is more aromatic, pomelo, which is less sour and caustic, or tangelo, a hybrid of tangerine and grapefruit. Highly valued as a dietary and remedy. The taste is sweet and sour, with a characteristic bitterness due to the content of a bitter glycoside - naringin, which has medicinal properties. Grapefruit increases appetite, improves digestion, has anti-sclerotic properties, and strengthens capillaries. Grapefruits are low in calories. Therefore, they are indispensable in various diets for weight loss. Using grapefruit juice and olive oil according to a special scheme, the liver, kidneys and gallbladder from stones. Grapefruit contains inositol, recognized as one of the best natural fat burners. It is no coincidence that this fruit is an indispensable attribute of many diets, and its extract is used to make dietary supplements for weight loss. A slice of grapefruit before a heavy meal will help the body absorb food better and prevent accumulation extra pounds. Moreover, the calorie content of the fruit itself is so low that it can be safely included in the diet in any quantity.
More recently, grapefruit's ability to reduce the activity of carcinogenic enzymes in tobacco smoke was discovered.
Despite the obvious benefits of grapefruit, myths about the dangers of this product circulate among scientists and doctors.
Peeled fruits are eaten in fresh, dried, they are used to make jam, juices, thirst-quenching drinks, and are also used to make liqueurs and wines. The fruits retain their vitamin value for a long time. Candied fruits are made from the peel, pectin and essential oil are obtained.
Kaffirlime
Kaffir lime blossoms 
Kaffir lime = jeruk purut = leech lime = limau purut = magrood = makroot = makrut – Thai chefs use this fruit to add a special and strong flavor to dishes. Kaffir lime contains very little juice, so for the most part only its zest is used. Kaffir lime, also known as limequat, kaffir, lima, papeda quillum, kaffir limetta, kaffir lime, kaffir lime, porcupine citrus. Kaffir lime, as the name suggests, is directly related to citrus fruits.
But unlike the same lime, its juice is extremely sour and there is very little of it; many consider the fruit inedible, preferring to use the zest and leaves of kaffir lime. The aroma of such leaves, especially if cut, is citrusy, fresh and very pleasant.
The bouquet of kaffir lime is undoubtedly citrusy, but its full lemon flavor comes through when the leaves are torn or cut. The leaves are used basically in the same way as bay leaves and do not need to be pre-soaking.
Dried kaffir lime leaves retain their aroma for several months if stored tightly. closed container in a cool dry place. Thai cuisine It is unthinkable without kaffir lime leaves; they are also used by Malay, Burmese and Indonesian cooks. The leaves are torn into pieces or cut into strips and used in soups (especially hot ones) and curries. Finely grated zest is sometimes added to fish and chicken dishes. Replaced with citron, lime or kaffir lime leaves (1 tablespoon of kaffir lime zest is equivalent to 6 leaves of this plant). Kaffir lime traces its history back to India and from there it spread to the islands of the Indian Ocean. Widely used in folk medicine. Cultivated in Indochina, Indonesia, Africa, the Philippines and Central America.
Kaffir lime, or rather its leaves, are very popular in Thailand; people cannot live without it famous volume yam, as well as a number of other Thai hot and sour soups, all kinds of fried dishes and curries. In Thailand, they believe that kaffir lime goes well with Thai basil, garlic, galang, fingerroot, ginger and chili. But in the cuisines of Cambodia, Vietnam, Malaysia and Indonesia, kaffir lime is not used so widely, mainly with fried chicken and fish.
Used in Thai, Indonesian and Cambodian cuisine.
musky lime
Calamansi or musk lime (kalamansi = kalamansi lime = calamansi = calamansi lime = musk lime = musklime) – very sour citrus, the shape resembles a small round lime, and the taste is something between lemon and tangerine.
Very popular in the Philippines. Replaced with calamondin, lemon or tangerine.
Calamansi drink:
* 500 ml water;
* 80 ml simple syrup (sugar + water);
* 60 ml freshly squeezed calamansi juice.
Dissolve sugar in hot water. Wait until it completely dissolves. Add the resulting syrup with juice. Mix it all in a blender. Refrigerate. You can add some crushed ice before serving.
Mexican lime
Mexican lime (key lime = Florida key lime = Mexican lime) is much smaller in size and much more sour in taste than the regular Persian lime. This variety is most widely used for extracting oil by pressing the fruit or by long (10 - 16 hours) steam stripping. The smell of press oil is very subtle, “natural”, characteristic of fresh fruits. The color is yellow or greenish-yellow. Juicy fruit with a large number seeds
Many chefs even prefer bottled Mexican lime juice. fresh juice Persian limes for cooking. An adequate replacement is lime.
Mexican lime is very thermophilic: its sensitivity to cold is higher than that of lemon. But it tolerates drought much better than any other representative of citrus fruits.
Excessive soil and air moisture leads to the development of fungal diseases on this plant.
Kumquat
Kumquat (other names: “fortunella”, “kinkan”) - the fruit of some citrus plants, allocated to a special subgenus Fortunella (lat. Fortunella). Small exotic fruit orange or orange-yellow in color, resembling a small orange in appearance. Since according to appearance it is very reminiscent of an ordinary orange and differs from it only in its significantly smaller size. Everything else: shape, taste, color of the fruit corresponds to an orange. The Japanese call kumquat kinkan, indoor orange or dwarf citrus. Native to southern China. Kumquat, also known as Japanese orange or kinkan, is a small citrus fruit that is gaining popularity due to its flavor and nutritional quality. The Japanese orange has a reputation as the fruit of the sages, as it was the staple food of ancient Chinese and Japanese pundits, and in Europe, the kumquat is sometimes called the “fairy tangerine.”
The name kumquat comes from "gam gwat" - the Cantonese pronunciation of the Chinese word 金橘 (pinyin jīnjú, Russian - golden orange
Kumquat - resemble oranges the size of grapes. Unlike most citrus fruits, kumquats are eaten whole, including the skin. The taste is a little sour, but very aromatic. Originally from China, where they are considered a symbol of good luck and prosperity. Replaced with limequats, calamondins and Seville oranges (for making marmalade). Since ancient times, folk healers of the East have used its healing qualities for treatment. various diseases.
Kumquat not only has an excellent gastronomic taste, but also antibacterial and anti-alcohol properties. The fruits are consumed both raw and processed (in the form of jam, jam, candied fruits, confiture, marmalade). At the same time, the peel is not removed from them, as it has very valuable taste and health-improving qualities. It contains large number essential oils, therefore useful not only when consumed with the fruit, but also separately from it. It emits substances into the environment that can destroy viruses and bacteria, so kumquat peel is recommended to be placed in the house as a bactericidal agent. Residents of Asian countries place kumquat peel next to the fire, believing that it enhances beneficial properties the fetus and expands the area of their influence. By inhaling the fire-intensified aroma of the peel, coughs and colds are treated. Kumquat contains large amounts of furakumarin.
This is a substance with strong antifungal activity, so the fruits are often used to treat fungal diseases. Like other citrus crops, kumquat can enhance activity gastrointestinal tract, lower blood cholesterol, help fight depression, fatigue and apathy, and relieve nervous tension. Kumquat fruits contain a large amount of essential oils, potassium and calcium salts, vitamins A, B and C; the plant does not accumulate nitrates at all. Kumquat, among other things, has immunostimulating properties and helps the body adapt to unfavorable environmental conditions. In the East, the fruits are very popular as a hangover reliever. It is enough to eat a couple of these amazing fruits in the morning, after an evening feast, and there will be no trace of a hangover.
Cocktail "Caipirinha"
Products:
Kumquat – 5 pcs;
Sugar – 2 tbsp;
White rum – 60 ml;
Ginger – 1 tsp.
Preparation:
Cut the kumquat fruits into circles, place all products in a shaker and mix well. Pour the cocktail into glasses, add ice, and serve.
All citrus fruits are a valuable source of vitamin C, as well as other beneficial microelements and nutrients. Culinary use citrus fruits are very diverse: juice, zest, pulp - everything goes into use. Aromatic oil is obtained from the peel of the fruit; a variety of dishes are seasoned with the zest and juice, and the pulp of some citrus fruits is eaten as an independent dessert.
From the encyclopedia of citrus fruits we prepared, you will learn about some representatives of this unique family. It's quite large, and over time we hope to tell you about all of them.
Bergamot or bergamot orange ( bergamot = bergamot orange) is a small sour orange, mostly only the zest is used for culinary purposes. Do not confuse this citrus fruit with the herb of the same name. Lime can be used as a substitute for bergamot.
Blood or pigment orange ( blood orange = pigmented orange) - these red-fleshed oranges are most popular in Europe; they are less known in other countries. They go on sale in winter and spring. You can replace blood orange with regular oranges or tangerines.
Buddha fingers or finger citron ( Buddha"shandcitron =Buddha"sfingerscitron =fingeredcitron) - a very aromatic fruit of an original shape, reminiscent of fingers, has practically no flesh, but consists only of peel, from which candied fruits are prepared. In cooking it is often replaced with citron or lemon.
grapefruit) is a large, slightly pungent species of the citrus family. The peel is usually yellow with a green or red tint. The pulp of grapefruits can be red, pink or white (more precisely, creamy). The color of the pulp does not affect the aroma and taste of grapefruit. When buying grapefruit, choose fruits that are not the largest and rather heavy for their size. Some varieties of grapefruit are seedless. The best grapefruits can be bought in winter and spring. You can replace grapefruit with ugli fruit, which is more aromatic, pomelo, which is less sour and caustic, or tangelo, a hybrid of tangerine and grapefruit.
Kaffirlime =jerukpurut =leechlime =limaupurut =magrood =makroot =makrut) - Thai chefs use this fruit to add a special and strong flavor to their dishes. Kafir lime contains very little juice, so for the most part only its zest is used. Replace with citron, lime or kaffir lime leaves (1 tablespoon kaffir lime zest is equivalent to 6 kaffir lime leaves). Used in Thai, Indonesian and Cambodian cuisine.
musky lime
Calamansi or musk lime ( kalamansi = kalamansi lime = calamansi = calamansi lime = musk lime = musklime) is a very sour citrus, shaped like a small round lime, and tastes something between lemon and tangerine. Very popular in the Philippines. Replaced with calamondin, lemon or tangerine.
keylime =Floridakeylime =Mexicanlime) - much smaller in size and much more sour in taste than the regular Persian lime. Juicy fruit with many seeds. Many chefs even prefer bottled Mexican lime juice to fresh Persian lime juice for cooking. An adequate replacement is lime.
kumquat) - resemble oranges the size of grape berries. Unlike most citrus fruits, kumquats are eaten whole, including the skin. The taste is a little sour, but very aromatic. Originally from China, where they are considered a symbol of good luck and prosperity. Replaced with limequats, calamondins and Seville oranges (for making marmalade).
Lemon is a very sour citrus fruit that is rarely eaten on its own, but its juice, zest and peel are very widely used. On average, you can squeeze 2-3 tablespoons of juice from one lemon. There are many varieties of lemon: Eureka, which is most often found on sale, the Lisbon lemon ( Lisbon lemon), which is smaller in size than the Eureka and smoother, Meyer lemon ( Meyer lemon), which is becoming increasingly popular for its more good taste. What to replace: in pies - with grapefruit, in soups and marinades - with lemongrass, otherwise - with lime or citron, if only peel and zest are required.
These tart green fruits are similar to lemons, but they are more sour and have a distinct, unique flavor. The many varieties of limes include the Persian lime ( Persian lime) and Mexican lime ( Mexican lime). When purchasing limes, choose dark green, small specimens that are heavy in weight for their size. 1 lime yields approximately 2 tablespoons of juice. You can replace it with lemon (but then you should use more lemon juice or zest, because lemon is less sour than lime) or calamansi.
limequat) - a hybrid of lime and kumquat. It is similar in shape and size to a kumquat, but with green or yellow-green skin. Has a strong lime aroma. Depending on culinary purposes, limequat can be replaced with kumquat or lime.
mandarin orange) - has a very pleasant aroma, but their biggest advantage is that they are very easy to clean. The variety of varieties includes tangerine ( tangerine), juicy honey tangerine ( honey tangerine = Murcott), satsuma ( satsuma orange), sweet and tiny clementines ( clementine orange), tangerines with orange flavor ( temple orange). Replaced by: oranges.
Meyer lemon) - tastes more pleasant than ordinary lemon, therefore it is highly valued by gourmet chefs. Can be quite difficult to find in stores. You can replace it with plain lemon.
Orange. The most common type is the ribbed one, so named because the bottom of this orange looks like a bulbous belly button. Fruit experts believe that the rumen is actually a small fruit fused with a large orange. (It's easy to spot when you peel the orange). Another famous type of orange is the Valencia orange. These refreshing, sweet and juicy fruits are native to Portugal or Spain. The peculiarity of Valencia oranges is that at the end of spring they undergo a natural process called: in the summer months, in the fruits left on the branches, under the influence of heat, the pigment (chlorophyll) is restored in the peel, which gives it a greenish tint. The color of the peel does not affect the sweet taste of the fruit. These oranges are fully ripe, sweet and juicy.
Bergamot. Many people are familiar with it as a flavoring agent. good varieties tea. Many people believe that the tea is flavored with bergamot pear. But this is not so, because the pear only gives off a slightly similar aroma. The flavoring is the fruits of the citrus plant Bergamote (bergamot) with sourish and slightly bitter pulp.
Grapefruit- West Indian hybrid of the 18th century. There are many speculations about the origin of grapefruit, and many countries dispute the right to be called its homeland. However, despite the fact that the industrial cultivation of grapefruit began only at the end of the 19th century, the actual history of its origin remains a mystery, which makes it unusually mysterious. healthy fruit. Grapefruit fruits are larger than oranges, more juicy and have an original, slightly bitter taste.
Kumquat(Kinkan, Fortunella) - small orange with orange-yellow fruits. It is similar in size to a plum and similar in taste to a tangerine. The sour fruits are surrounded by a sweet and edible skin. Depending on the type, they can have an oval, round or ovoid shape. The fruits are used for jam and candied fruits.
Lime. A slice of this green and bitter lemon accompanies every sip of tequila and complements many cocktails. Limes are essential for making wonderful sauces.
Lemon has always served as a sign of health and luxury, a symbol of fidelity in love in Christian symbolism. Lemon is an invariable component of the most famous cocktails and drinks.
Mandarin. In Russia, all thin-skinned orange-red citrus fruits, smaller than oranges, are called tangerines. Meanwhile, there are many varieties of bright orange tangerines with a special sweet taste. All tangerines, tangerines and tangelos (a tangerine-grapefruit hybrid) are easy to peel and enjoyable to eat. Satsuma mandarin - sweet mandarin seedless, often used to make canned tangerines. Satsuma tangerines were once brought from Japan. Satsuma is a place in Japan famous for producing the finest porcelain. Satsuma tangerines are very tender; they are cut from trees carefully, so they are sometimes sold at the market along with twigs (cuttings) and leaves.
Clementine- a hybrid of mandarin and king orange from the bigarage subspecies, created in 1902 by the French priest and breeder Father Clément.
Tangerine. In the United States, tangerines are all citrus fruits with loose skins. In fact, tangerine is only one type of tangerine. Here are some of the most popular varieties. Ballroom tangerine is what Christmas is associated with in the USA, with sweet and sour taste, it has a lot of seeds, and the dark reddish-orange skin seems to peel off by itself. Honey tangerine is different high content sugar, which gives it a sweet, characteristically juicy flavor. The fruit is yellowish-orange in color, full of juice, with a thin, smooth skin. Minneola tangerine is a fruit obtained from crossing tangerine and grapefruit, it is easily recognized by its large size and slightly elongated “neck” at one end.
Pomelo(shaddock, pomelmus) - a variety of grapefruit with a milder taste. It is also called Shaddock - after the English captain who first delivered the seeds of this plant to the island of Barbados in the Caribbean. The fruits of this tree with very large flowers can differ from each other in shape, color, size and even taste. However, they all have a common feature - their peel is much thicker than that of grapefruit. By the way, it makes wonderful jam, marmalade and candied fruits.
Seville is a classic bitter orange that arrived in Spain with the Moors. Its juice is used in such orange liqueurs like Cointreau, as well as for preparing marinades.
Cedrat, or citron - a large fruit (larger than a grapefruit!), whose pulp is too hard and spicy to eat, but the zest is necessary for the production of famous liqueurs. Contains valuable essential oils.
Etrog- a bitter and incredibly fragrant relative of the lemon, the true fruit of the Tree of Knowledge and Evil, with which the Tempter tempted Eve and Adam.
Citron- a small tree (2-3 m) with short thick branches and large (up to 20 cm) leaves. Young citron shoots are reddish in color, while mature shoots are dark green. White citron flowers also have a slightly reddish tint. The fruits of citron are sunny yellow or orange, usually very large and have sourish or sweetish pulp, low in juice, but with a large number of seeds. Propagates well by seeds and cuttings.
Calamondin- in a pot culture, a dwarf tree with small fruits up to 4 cm. The flesh and peel of calamandin are orange and taste like lemon or lime. Those grown from seeds do not bloom for a long time and therefore it is preferable to propagate them by grafting.
Pomeranian(bigardia) is an evergreen tree that in nature grows up to 4 m. Leaves with a wide petiole up to 10 cm in length. Brides in many countries decorated themselves with orange flowers - orange blossom. Orange fruits are small (6-9 cm in diameter), the pulp is juicy, sour-bitter.
