Search Results for Citrus medica
The huge citrons have little fruit pulp and a thick peel (the white albedo), which is usually candied and added to bakery for seasoning.
The multiform Buddha’s hand is a special kind of citron.
This huge citrons have little pulp and a thick peel (the white albedo), which is usually candied and added as “succade” to pastry.
Despite its higher juice content, Chinese citron can be used in the kitchen like other varieties of citron, such as succade or jam.
The fruits of the Florentine citron are hanging on the branches like an upside down pear.
The fruits are juicy, which suggests a use for lemonade, marmelade and jelly.
Peel and juice can be used like lemon, the firm flesh resembles the grapefruit, but somewhat more acid.
The perettone citron is certainly one of the ornamental varieties among the citrus plants, but the fruits should be candied or made into jam.
The highest importance has the aromatic oil, of course, in the perfume production, but also tea (Earl Gray and Lady Gray), confectionery and Lokum are flavored with bergamot oil.
As with blood oranges and the red lemon, there are also red pigmented variants of mandarins and clementines.
The abundant juice of unripe fruit is used for the production of lemonades or fruit juices.
The approximately 1 cm small fruits of the Hong Kong kumquat are the smallest citrus fruits in the world. In principle, they are edible, but they have little to offer because there is almost no flesh.
The beads refine or decorate sparkling wine, desserts, sushi or wherever a sour, fresh citrus flavour is welcome.
This red-fleshy variety with the reddish peel is very delicious!
Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.
For lemonade, jam, sorbet, in dressings and as a spicy, souring ingredient in spicy as sweet dishes.
Juice and fruit pulp can savoured fresh or processed to jelly and lemonade, if the bitterness is not unpleasant.
In contrast to other types of lime, kaffir limes contain little juice, which is why the use of the essential oils in the dish is the focus.
The calamondin has a thin, sweet peel and sour pulp.
The fruit is very thick-skinned and also resembles the size of a citron.
The name „Amanatsu“ means „Sweet Summer“. The sun-yellow fruit is about the size of an orange. In Japan iIt is eaten fresh or processed into jam, juice, ice cream, liqueur and wine.
The Pear lemon is a Lumia cultivar and therefore a hybrid of Pomelo, Lemon and Citron.
The smaller, thin-peeled fruits of Meyer lemon taste very intense and are not as sour as many other varieties. At the same time, they are very juicy.
The value of the furrowed lemon does not lie in their yield, they are more regarded as ornamental fruits. Nevertheless, this variety is edible like common lemons: as lemonade, jam and much more.
Specially from the immature fruit (as well from the leaves) of the bitter orange the aromatic oil „Petitgrain“ is won.
The fruits of the childing orange are “pregnant” with another fruit: in the interior grows a smaller fruit, along with a peel.
The cross section shows that ripe fruits of this variety no longer contain fruit juice.
The fruits will probably only turn beautiful red when exposed to sufficient cold, otherwise they can remain yellow and look like ordinary lemons.
This strange bitter orange variety stands out for its furrowed skin, but is consumable like most other bitter orange varieties.
Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.
The cultivar ‚Santa Barbara‘ is orange in colour and has a perfume-like aroma and a slightly soapy taste.
The fruits of the horned bitter orange bear one or more conspicuous bulges that can look like horns.
They are mostly cooked along with the other ingredients as a whole, so that they release their abundant aromatic oil, but the leaves are too leathery to be eaten.
Jennifer Markwirth Botanical Fine Art Photographer. Digital Artist. Writer. Inspired by the (ethno-)botanical collections entrusted to her care and supported by the botanical gardens of Frankfurt, Jennifer Markwirth has dedicated herself since 2013 to botanical object photography with the theme
The Eastern black walnut is used in the USA as in Europe the common walnut.
The leaves, which are used as kitchen herbs, smell and taste a bit like mint, parsley and tangerine.
The plant with the beautiful name „fish mint“ has a quite unique, strong taste, which certainly not everyone likes.
Quinces are rarely eaten raw. They are mainly consumed as jelly, stewed fruit, mush, chutney, schnapps and „dulce de membrillo“.