Mandarin, kumquat, what next? In this article we will talk about the most famous varieties of citrus fruits that are sold with us, how they differ from each other and what beneficial properties they have. By the way, citrus fruits have been crossed with each other many times over the past 200 years, and among their many species it is already difficult to say “where is the beginning and the end.” Interesting fact: In Costa Rica, citrus fruits are excellently used by capuchin monkeys as a balm against insect bites and as an antifungal agent.
. One of the most sour citrus varieties. The fruit is usually small in size, round, slightly elongated, bright yellow in color (often confused with lime, which is green in color). The juice is most often extracted from the pulp, which has a sour taste, but is extremely beneficial for health and is used as medicine in many cultures. The zest is often grated and used in various medicines. There are several subspecies of lemon, the main difference between them is taste (lemons are more sour and less sour).
Another favorite type of citrus fruit. Orange is a round fruit of bright orange (rarely reddish) color, slightly larger than a lemon. Orange is one of the most commonly consumed citrus fruits in the world, along with lemon, lime and grapefruit. Oranges are eaten on their own or added to a variety of dishes and drinks. Oranges are an excellent way to cleanse the body and remove toxins and other harmful substances from it. Oranges also have an extremely beneficial effect on human blood, making it less viscous. Orange also has several subspecies, the most famous of which is "blood orange" those. orange with reddish pulp. It tastes sweeter than a regular orange, but otherwise is not much different from its brother.
Grapefruit. Grapefruit is much larger than lemon and orange and has a slightly bitter taste. The peel of this type of citrus fruit is usually pale yellow with a reddish or green tint, the pulp is red, white or pink, depending on the variety, but the color of the pulp is just a “decoration” and does not affect the taste of the grapefruit. Grapefruit is an excellent way to “throw off” everything unnecessary, including kilograms and toxins, the main thing is not to overuse it. It is not recommended to eat more than one grapefruit per day.
Mandarin. Everyone's favorite New Year's citrus. Mandarin looks like an orange, only a little smaller and its shape is more “flattened”, and the taste is sweeter. This variety of citrus fruit has a very pleasant aroma, but its biggest advantage is that it is very easy to clean. Tangerine and tangerine juice are an excellent remedy for ARVI and Influenza. The variety includes mandarin, juicy honey mandarin, satsuma, sweet and tiny clementines, and orange-scented mandarins.
Lime. This variety of citrus fruit is often confused with lemon, but their tastes vary greatly. Green lime fruits actually resemble lemons in shape, but have a more pungent, sour taste and a special unique aroma. Lime, like lemon, is rarely eaten raw; most often, juice is made from lime, which is then used to dress salads or added to drinks, alcoholic and non-alcoholic. Few people know about this, but Lime is extremely good for your teeth! The variety of lime varieties includes Mexican lime, kaffir lime (used in Thai cooking as a seasoning), musk lime and several other varieties.
Pomelo. Pomelo is a type of citrus fruit, very similar to grapefruit, both in appearance and in taste (slightly sweeter than grapefruit). This citrus has a very thick skin, so you will have to work hard to peel it. Pomelo is an excellent source of energy for the whole day, A pomelo eaten in the morning will more than replace the heartiest breakfast and will help you stay in good shape until the evening. Also, this citrus, along with tangerines, perfectly helps to recover from various colds and strengthen the immune system.
Kumquat. The kumquat can be described as an orange the size of a grape. Unlike most citrus fruits, kumquats are eaten whole, including the skin. The taste is a little sour, but very aromatic. In China, this variety of citrus fruit is considered a symbol of good luck and prosperity.
Buddha's fingers. The last type of citrus is Buddha's Fingers or finger citron - a very aromatic fruit with an original shape that resembles fingers. This citron has practically no flesh, but consists only of skin. Most often it is used to make candied fruit or marmalade, and is also used as a seasoning in some cuisines around the world.
These are, perhaps, the main types of citrus fruits that can be found on sale. There are many more varieties, but all of them are either subspecies of those already listed above (for example, bergamot, aka bergamot orange), or their hybrids. Among the common hybrids, for example, tangelo– a hybrid between a tangerine and any other citrus fruit, or uglifruit- a hybrid of tangerine and grapefruit. A mineola, which is often brought into stores, is a variety of tangelo.
They all differ from each other in appearance and in their taste, but the “set” of beneficial properties of all citrus fruits is approximately the same. All varieties of citrus fruits are a valuable source of vitamin C, as well as other beneficial microelements and nutrients. In cooking, citrus fruits are used in their entirety, from juice, pulp to zest and peel.
From fruit peel aromatic oil is obtained, a variety of dishes are seasoned with the zest and juice, and the pulp of some citrus fruits is eaten as an independent dessert. When choosing this or that citrus, you should focus, first of all, on how you will use it (as an independent dish or as a seasoning), since the taste of some varieties of citrus fruits may not be very pleasant. However, there is a simple rule: if citrus cannot be eaten, then you can squeeze juice out of it, which will be almost healthier than the fruit itself. Bon appetit!
Svetlana Shakhova
Hello, readers and guests of ours! We all know the beautiful orange and the fragrant companion of the New Year - tangerine. Do you know what citrus fruits are?
There are many representatives of citrus fruits, and they taste different: some are sweeter, some are sour, more often sweetness and acidity are combined. But they are all very juicy and wonderfully refreshing.
Here are 10 well-known or lesser-known varieties of vitamin bombs.
Kumquat
This smallest fruit in the citrus family can be eaten straight from the peel.
When buying, you should pay attention to it - it should be strong, smooth and shiny. Otherwise, the fruit may be stale.
In addition to being used fresh, the exotic kumquat is a tasty ingredient in poultry or lamb sauce, as well as in salads.
Exotic kumquat
Mandarin
The most juicy and easy to peel. The most popular fruits are seedless.
Fragrant tangerines can be sweeter or sour depending on the variety: for example, the sweet variety Honey or the seedless Clementine and Unshiu.
New Year's symbol mandarin
Orange
This is a classic citrus fruit. Recognizable by a thick and dense “cellulite” crust. The taste of orange is sweet and sour.
It is useful as one of the most accessible sources of vitamin C, which is perfectly preserved in it until the next season. What cannot be said about other popular fruits - for example, by March-April only about 40% of the valuable vitamin remains in apples (read more about).
Orange appears on our table more often than other citrus fruits
Orange wren or blood orange
It tastes like an orange with notes of tangerine, grapes and pomegranate, that is, again, sweet and sour.
The color of the pulp is very unusual for citrus fruits - dark red, sometimes almost purple. The size of the wren resembles a tangerine.
Unusual blood orange
Pomelo
A giant in the citrus family, as its weight can reach up to 10 kilograms. Under the thick shell hides a spicy pulp with a slight bitterness.
It tastes sweeter when the skin is slightly wrinkled. The color of the pulp is from light green to yellow.
Citrus giant pomelo
Lemon
Will decorate almost any dish. Salad, soup, main course, drink or dessert will benefit from the addition of lemon or its sour juice. It is a good natural antiseptic, so lemon is not only a food, but also a way to clean the kitchen board from germs.
However, the popular one, alas, burns not fat, but the stomach and tooth enamel. Like any citrus fruit, lemon contains a lot of organic acids that are aggressive to body tissues (if consumed in large quantities, of course).
Sunny lemon
Lime
Squeezed fruit juice enriches the taste of soups and sauces. The zest looks great and adds flavor to cakes, smoothies and desserts. Small, round, green-skinned limes are more aromatic and tastier.
Tropical lime fruit
Bergamot
Never seen it? Maybe. But, most likely, you have already tried it: Earl Gray tea has its characteristic aroma. Sometimes it is an integral part of perfumes and cosmetics.
Bergamot - thought it was tea? It turns out to be a fruit.
Pomeranian
It is not eaten raw due to its bitterness, but is added to orange jams. Like all citrus fruits, bitter orange enriches the taste of baked goods.
Bitter orange, grown on the island of Curacao, is added to the orange liqueur that bears the island's name.
Bitter orange is bitter, but it enhances drinks and desserts.
Grapefruit
For those who like a slightly bitter taste. The taste of pink grapefruit is not as tart and slightly sweeter.
By the way, this is a hybrid of a pomelo and an orange. Sophia Loren herself once said that this bitter citrus helps her control her weight.
Dangerous for those taking medications: Citrus fruits can unpredictably multiply the effects of some drug ingredients. More details about this in our other article “?” - everything that concerns grapefruit juice fully applies to the grapefruit itself.
Bittersweet grapefruit
These are the main representatives of the family. Currently, there are a lot of hybrid fruits. And all these vitamin bombs, loaded with huge amounts of vitamin C, are very beneficial for your health.
So eat oranges and don’t forget about pomelo, treat yourself with tangerine, pamper yourself with lime, surprise yourself with kumquat, and be healthy!
Mini Tips for Losing Weight
Reduce your portions by a third - that's what will help you lose weight! Short and to the point :)
Add more or stop? When this question arises, it’s definitely time to stop eating. This is the body giving you a signal that you will be full soon, otherwise you would not doubt it.
If you tend to overeat in the evenings, then take a warm shower before dinner. 5-7 minutes, and you already have a completely different mood and attitude towards food. Try it - it works.
No matter how delicious the food is, you will eat it many more times. This is not the last meal of your life! Remind yourself of this when you feel like you can’t stop and are frantically swallowing piece after piece.
Traveling abroad means getting to know more than just gorgeous landscapes and culture. Outlandish overseas fruits and unusual berries will help you create a complete taste picture of your location. It’s easier to choose what you like from the variety of offers using the description.
Avocado
It is considered to be a fruit. The taste leans more towards the vegetable, namely pumpkin with notes of unripe pear with a nutty undertone. Ripeness is determined by the degree of softness. It has a large bone inside. The peel is not edible. Sizes up to 20 centimeters. The soft, oily flesh is eaten raw. Butchering involves removing the skin and bones. You can try it in Vietnam, India, Cuba, Dominican Republic
Aki
Visually similar to a red-yellow or orange pear. Ripe fruits are consumed (unripe ones are poisonous) heat-treated, with a taste reminiscent of walnuts. Maturity is determined by the openness of the fruit - a ripe one bursts and the pulp comes out. It is offered to be enjoyed in Brazil, Jamaica, Hawaii.
Ambarella
It has an oval shape and a golden color. Grows in clusters. Hard skin on the outside, hard, spiky bone on the inside. The pulp is sweet, juicy, with mango and pineapple flavor. Places of growth: India, Sri Lanka, Indonesia and the Philippines.
Pineapples
The taste is not comparable to those sold in Russia - juicy, fleshy, sweet and sour fruits with a bright aroma. Sizes from an average apple to the ones we are used to. You should choose a medium-hard pineapple - the pulp will definitely be tasty. It will be possible to take a sample in Brazil, China, and the Philippines.
Bail (Tree Apple)
A fruit with a hard skin. Only a hammer will help you divide it in half. On sale it is often presented cut up. The fluffy, yellow pulp has an irritating effect on the throat. It will be available for sale in India, Pakistan, Indonesia, and Sri Lanka.
Bam-balan
The taste of the fruit is reminiscent of borscht with mayonnaise and sour cream. The smell is specific. Cleaning involves removing the crust. They can offer a curiosity on the island of Borneo on the Malaysian side.
Banana pink
A miniature species measuring up to 8 centimeters with a thick skin. The skin of ripe pink bananas bursts, revealing pulp with many seeds. An unpretentious plant that can be grown even at home. Distributed everywhere in many warm countries.
Vodjanika
A berry with a black color and a neutral taste (neither sweet nor sour), similar to lingonberries. Externally it resembles blueberries. There is an opportunity to try it in the countries of the northern hemisphere - Korea, Japan, Canada, USA, China and even Russia.
Eye of the Dragon
Round brown fruit. The skin and the pit inside are not edible. The consistency is jelly-like, transparent white. The taste is bright and sweet. High calorie content. Excessive consumption may cause an increase in temperature. You can buy it in Thailand, China, Cambodia, Vietnam.
Strawberry Guava (Cattleya)
The fruits are yellow to red. The size reaches a diameter of 4 centimeters. Juicy, sweet guava with strawberry aroma - exotic fruits of India, Africa, Bermuda, America.
Guanabana (soursop)
A fruit weighing from 3 to 7 kilograms. The shape is round, oval. The green surface of the soursop is covered with shoots in the form of soft bells. The inside is white, soft, with a taste reminiscent of lemon juice with sourness. The ripe fruit is pressed with a finger. You can eat in the Bahamas, Mexico, Peru, Argentina.
Jaboticaba
Fruits that grow on poles and branches. Grows in clusters. Externally they look like black grapes. The skin is bitter and unsuitable for consumption. The pulp is like transparent jelly, sweet, with seeds. Grows in Brazil, Argentina, Panama, Cuba, Peru.
Jackfruit
A large green fruit, weighing up to 34 kilograms. It should be purchased already cut. The yellow slices taste like melon and duchess. An allergic reaction and difficulty swallowing are possible. The symptom goes away within a few hours. Grows in Vietnam, Singapore, Thailand.
Durian
King of fruits. It has a specific smell of a mixture of onions, garlic and dirty socks. The pulp is soft, sweet and healthy. You should buy cut slices. The whole durian reaches a large size and is covered with spines. Due to the smell, you should not eat in public places or transport it in public transport. You can taste this wonder in Thailand, Vietnam, and Cambodia.
Imbe (African mango)
Exotic tree with orange fruits. The size is small - up to 3 centimeters. The taste is bright, rich, sweet and sour. Has a coloring effect. You can try it in Africa.
Figs
The fruit is pear-shaped and blue-violet in color. Weight varies between 80 grams and 8 centimeters in diameter. The peel can be eaten. The taste is juicy, watery, reminiscent of strawberries with an admixture of black currants. You can eat in the Mediterranean countries, Crimea and Central Asia.
Spanish lime (Giseps)
It is similar to the usual lime only in shape. It looks light green, the peel is not edible, the inside is pleasantly sweet with a pit. You can eat it by removing the tip of the peel and squeezing it out. Found in Venezuela, Ecuador, Colombia.
Carambola
A yellow-green, star-shaped fruit. It has a smooth skin that is edible. The taste is bright, with notes of a flower, similar to an apple. There are seeds inside that are edible. You can see it on the shelves of Thailand and Indonesia.
Kiwano
An oblong fruit of bright yellow color. The ripe fruit is covered with yellow-orange horns and is bright green inside. The cut looks like a cucumber. The flavor is a combination of melon, avocado, banana and cucumber. They eat the pulp by cutting the fruit like a watermelon. You can try it in New Zealand, Africa, Chile, Israel.
Kiwi
Looks like a hairy potato on the outside and a gooseberry on the inside. Size up to 80 grams and 7 centimeters. The flesh varies from yellow to green with edible black seeds. You should choose soft, smooth fruits. The taste is similar to strawberry. Cultivation countries: Chile, Italy, Greece, Krasnodar region of Russia.
Coconut
Round, large fruit, reaching 3 kilograms. According to the degree of maturity, it is divided into young and overripe. A young coconut has a tender husk, juicy flesh and milk/juice inside the shell. Overripe coconuts have a fuzzy surface, a cloudy liquid inside, and a tough interior. The latter are found in countries of import. Countries of origin: Thailand, Vietnam, India.
Kumquat
Exotic fruits of China mainly. Small citrus fruits are 2-4 centimeters in length. They have inedible bones inside. Eaten with the peel. The taste is similar to orange, but more sour. You can also try it in Japan and Southeast Asia.
Cupuacu
Melon-shaped fruit. Covered with a red-brown hard crust. The inside is white, sweet and sour with seeds. The most delicious fruit is considered to be the one that leaves the tree itself. The trees are located in Brazil, Mexico, Colombia.
Kuruba
A fruit shaped like a cucumber on the outside and corn on the inside. The ripe color of the fruit is bright yellow. Inside is fiery orange flesh. The taste is juicy, sweet, with sour notes. Contains a lot of water. Grows in Bolivia, Uruguay, Colombia, Argentina.
Lychee
It is similar in appearance to longan, but has a brighter taste and smell. Ripe lychee is distinguished by the red color of its peel. The transparent, smooth flesh has a sweet taste. Contains an inedible pit. Where to eat: China, Cambodia, Indonesia, Thailand.
Longkong
Outwardly it resembles a longan. It is distinguished by its larger size and yellowish peel color. The delicacy inside is similar in shape to garlic. The taste is specific, sweet and sour. The peel is inedible, but useful. You can find it in the markets of Thailand.
Magic fruit
Guest from West Africa. The small red fruits reach 2-3 centimeters and grow on trees. They have a bone inside. The magic of the fruit lies in its ability to retain the sweetness of the taste for a long time. Lemons and grapefruits eaten after the treat will also seem sweet.
Mameya (Mammaya)
Similar to apricot in appearance and taste of the pulp. Larger in size - up to 20 centimeters in diameter. The peel is light brown. The berry has one to four seeds. The flavor is mango-like. Place of offer: Ecuador, Mexico, Colombia, Venezuela.
Mango
A popular large fruit in tropical countries. It is better to cut the fruit with a knife - remove the skin and bone. The color of the fruit changes with the degree of ripeness - from green to orange-red. The palate gathered notes of melon, rose, peach and apricot. Countries of origin: Myanmar, India, Indonesia, Thailand, Vietnam.
Mangosteen
Outwardly it resembles a persimmon, only the color is dark purple. The skin is thick and inedible. Inside are garlic cloves with a unique sweet and sour taste. Ripe fruit is elastic and without dents. Mangosteen peel juice does not wash off. Sample locations: Cambodia, Vietnam, Philippines, Myanmar, Thailand.
passion fruit
Fruits of various colors from yellow to purple. The diameter is 8 centimeters. Ripe fruits are covered with wrinkled skin. The pulp is the same rainbow, depending on the variety, similar to sweet and sour jelly with seeds. Is an aphrodisiac. Grows in Vietnam, India, Cuba and the Dominican Republic.
Marang
The fruit is elongated. The peel is covered with spines; the degree of ripeness is determined by their hardness. Inside are white fruits with a seed. Flavors range from sweet sundae to light marshmallow. Perishable, cannot be transported. Grows in Australia, Malaysia and the Philippines.
Marula
A perishable fruit that can ferment. The effect also affects animals. The fruits are small, yellow, with a stone. Fresh with a light aroma and not sweet in taste. Can be found exclusively in Africa.
Mafai
Small fruits in yellow, orange and red shades. They grow up to 5 centimeters. The thin skin conceals transparent slices of fresh, sweet taste. The bone of the fruit is bitter and tightly attached to the pulp. You can find it in India, China, Thailand, Vietnam.
Medlar
Sunny orange small fruit with brown seeds. The unripe taste resembles persimmon - tart and viscous. Ripe has the aroma and taste of blueberries. The fruit's native home: Egypt, Dominican Republic, Crimea, Abkhazia, southern Russia.
Naranjilla
A fruit similar in shape to cherry tomatoes. The hairy fruit goes through stages of maturity from green to bright orange. The taste is strawberry-pineapple with notes of mango. Grows in Panama, Peru, Ecuador, Costa Rica.
Noina (sugar apple)
A fruit that is the size of a medium apple and has the appearance of a green cone. The internal component is soft, sweet, and pleasant to the taste. Cutting is difficult due to the uneven, inedible skin. The maturity of the fruit is determined by its softness. But don’t be overzealous - the fruit is fragile and may fall apart when checked. Place of growth: Thailand.
Noni
The fruit is shaped like a convex potato and is green in color. The fruit has a specific smell - spoiled blue cheese. The taste is not pleasant - bitter. But in its homeland it is considered very useful and healing. Noni is a staple of the diet of poor people in Southeast Asia. You can find it in Australia and Malaysia.
Papaya
Fruit in the shape of a cylinder. Color ranges from unripe green to mature yellow-orange. The size reaches 20 centimeters. It is more convenient to buy cut ones. The flavor is a melon-pumpkin mixture. Places of cultivation: Bali, India, Sri Lanka, Thailand, Indonesia.
Pepino
Exotic fruits from Egypt. Large – up to 700 grams. Painted in different shades of yellow with lilac stripes. Inside are seeds that are edible. You should choose a ripe fruit - it is tender, soft, with a melon note. The skin is removed - it is possible, but unpleasant to eat. You can also try it in Peru, Turkey, New Zealand.
Pitaya
An oblong fruit of bright color (pink, burgundy, yellow). The surface is scaly. You can peel it like a grapefruit or cut it and eat it with a spoon. Inside the pulp is transparent, white or reddish, sprinkled with small grains. Grows in Sri Lanka, the Philippines, Malaysia, China, Vietnam.
Platonia
Small brown fruits up to 13 centimeters in diameter. Inside there are several unusable grains. The interior is white with a tropical taste and aroma. Used as a base for sherbet and jelly. Habitat: Paraguay, Colombia, Brazil.
Pomelo
Citrus hybrid of orange and grapefruit. It is large in size, reaching up to 10 kilograms. The peel is thick, fleshy, green in color. The pulp is in filmy segments that are bitter. The taste is less juicy than grapefruit. You should choose a ripe one based on its bright citrus smell. You can eat in Tahiti, India, China, Japan.
Rambutan
A fuzzy fruit of red-violet color. You can open it by twisting it with both hands in different directions. The inside is transparent, with a bright taste. Unprocessed grains are poisonous. Ripeness directly depends on the brightness of the color of the fruit. They will be offered to buy in the Philippines, Indonesia, India, and Thailand.
Hand of Buddha (Citron)
Beautiful on the outside and uninteresting on the inside. The unusual shape of the fruit resembles a hand with many fingers. But 70 percent of the fruit consists of peel, 30 percent of sour-bitter pulp. Actively used in culinary arts. You can admire this wonder in India, Japan, Vietnam, and China.
Sala
A convex brown fruit with small spiny projections. It is advisable to clean with a knife. The inside is divided into 3 parts with a bright sweet taste of pear persimmon. Parameters – up to 5 centimeters. Grows in Malaysia, Thailand.
Santol
It has a pear shape and an uneven brown color. The peel is inedible and requires removal. The pulp is white with a bright mangosteen flavor. The seeds have a laxative effect and are used as needed. Grows in Cambodia, Indonesia, Vietnam, Philippines.
Sapodilla
A small fruit with a thin matte skin. The size of the fruit is 10 centimeters and 200 grams. The taste is milky caramel, causing viscosity in the mouth. It is not recommended to eat sunflower seeds. Grows in Indonesia, Vietnam, Sri Lanka, Hawaii.
Sugar palm (Cambodian palm)
“Female” trees bear fruit. The fruit pulp is packed deep inside, transparent white. Has refreshing properties. It is the basis for Thai sweet ice. Distributed in Thailand, Indonesia, and the Philippines.
Plums Natal
The fruits of this tree are the only part of the bush that does not harm people. The branches and leaves are unfit for consumption and contain poison. The color of plums is bright pink with a wrinkled texture, and the taste is sweet. Suitable for use in baked goods as a filling. Homeland - South Africa.
Tamarillo
The berry is oval-shaped with dimensions up to 5 centimeters in diameter. Skin color options: yellow, burgundy, purple. The peel is unhealthy and can be peeled off with a knife. The taste is currant with notes of tomato. The smell is bright fruit. Located in Peru, Brazil, Ecuador, Bolivia, Chile.
Tamarind
Outwardly, it resembles a bean pod with a light brown skin. Used in preparing sweets and sauces for meat. The pulp is dark brown in color with a spicy, sweet and sour taste. Has bones. You can try it in Sudan, Thailand, Cameroon, Australia, Panama.
Feijoa
Green fruit with a tail on top. Weight reaches 45 grams, size up to 5 centimeters. The peel is thin with an ambiguous taste, sour and causes viscosity in the mouth. It is recommended to peel the fruit or cut it into two halves and eat it with a spoon. The color of the pulp varies from cream to burgundy (the latter indicates spoilage of the product). The taste is fresh, tropical, with strawberry notes. Grows in South America, Georgia, Abkhazia, and the Caucasus.
Breadfruit
The unripe fruit serves as a source of nutrition for residents of African countries. When cooked it has a bready taste. Ripe fruits have a pleasant sweetness, similar to bananas. The size is large, up to 3.5 kilograms. It is recommended to purchase cut up. It is possible to take a sample in Southeast Asia.
Chrysophyllum (Star apple)
The fruit is oval-shaped with a skin color that matches the flesh – soft green or lilac. The flesh is sticky, sweet, and has the consistency of jelly with seeds like an apple. Cut like a star. It is recommended to consume only ripe fruits. Where it grows: India, Vietnam, Philippines, Malaysia.
Cereus
A relative of pitaya, it is round and has a smooth surface. Inside is juicy transparent watery pulp with seeds. The taste is tropical, bright, sweet. They eat it by cutting it in half with a spoon. The peel is not suitable for food. Grown on Israeli plantations.
Cherimoya
The surface of the fruit is green in color and may or may not have tubercles. The pulp is similar in structure to orange, but includes the flavors of mango, banana, strawberry with notes of ice cream. Contains hard, inedible grains. Habitat: Asian countries, Israel, Algeria, Australia, Spain.
Black sapote (Chocolate pudding)
A dark green variety of persimmon. The pulp takes on an almost black color with brown seeds. The taste of chocolate pudding, sweet and bright. The size reaches 13 centimeters in length. The birthplace of the product is Guatemala, Brazil, Southern Mexico.
Chompu
The shape is similar to bell pepper. The light varies from green to red. Inside is white flesh. The taste is sweet, watery. It quenches thirst well. It is not subjected to purification and has no seeds. Grows in Sri Lanka, Colombia, India, Thailand.
Jujube
Small fruits up to 6 centimeters. Smooth, green with brown spots. It has a sweet apple taste and a tropical aroma. Delicious fruits - dense, not hard. The skin is edible, the pit is not. Found in Japan, China, Thailand, and the Caucasus.
Citruses are evergreen shrubs or trees with thorns on the stems, dense leathery petiolate leaves with glands containing essential oil, white or anthocyanin-colored flowers with five petals and a peculiar berry-like fruit of a spherical, pointed-elongated or oblate-spherical shape, covered with a peel . The fruit is divided into segments filled with bags of juicy pulp. Citrus seeds are elongated or oval.
Types of Citrus Plants
Lemon.
Lemon (lat. Citrus limon)– this is the name of the species of the genus Citrus, as well as the fruit of plants of this species. Lemon is native to China, India and the Pacific Islands with a tropical climate. Most likely, the modern lemon is a natural hybrid that gradually developed as a separate species. Lemon was introduced into culture in the 12th century in Pakistan and India, and from there the Arabs brought it to the Middle East and North Africa, Italy and Spain. Today, India and Mexico are considered the leaders in lemon cultivation. In the middle zone, growing lemon is only possible in a greenhouse or indoor cultivation.
Lemon is an evergreen tree no more than 8 m high with a pyramidal spreading crown. Lemon lives up to 50 years. The bark on old branches is gray, slightly cracked, and on young branches it is smooth, reddish-violet or green. Lemon branches usually have thorns. The leaves are fragrant, leathery, entire, broadly oval or oblong-ovate, pointed at both ends, veined, green and glossy on the upper side and lighter, matte on the lower side. The length of the leaves located on the petioles is 10-15, and the width is 5-8 cm. Lemon flowers, single or paired, axillary, with a diameter of no more than 3 cm, white or creamy on the inside, and pinkish or purple on the outside, also emit a delicate aroma. The fruit is a light yellow, oval or ovoid hesperidium narrowed at both ends with a diameter of up to 6 and a length of up to 9 cm. At the top of the fruit, the nipple, tuberous or pitted crust is separated with great difficulty and contains many glands with essential oil. The fruit is divided into 9-10 spongy nests with overgrown endocarp cells - juice-filled hairs. The pulp of the fruit, yellow, greenish-yellow and sour in taste, also contains white or yellow-green seeds with a single embryo. Lemon blooms in spring and bears fruit in autumn.
Lemon pulp contains citric and malic organic acids, pectins, sugars, phytoncides, carotene, vitamins (thiamine, ascorbic acid, riboflavin), flavonoids, rutin, galacturonic acid, coumarin derivatives and other valuable substances. Lemon seeds, leaves and branches also contain fatty oil, in addition, the glycoside citronin is found in the lemon bark, and the bitter substance limonin and ascorbic acid are found in the leaves. The characteristic aroma of lemon is due to the presence of lemon essential oil in its various organs.
Lemon is eaten fresh and used to make confectionery and various drinks, including alcoholic ones. It is a raw material for the perfume and cosmetics industry. For therapeutic and prophylactic purposes, lemon is used for vitamin deficiencies, diseases of the gastrointestinal tract, rheumatism, atherosclerosis, urolithiasis, scurvy, gout, tonsillitis, hypertension and disorders of mineral metabolism.
In the middle zone, lemon is a houseplant, but this does not mean that its fruits do not correspond in composition to those grown in hot countries. Since the beginning of the 20th century, Pavlovsk lemon has been known in indoor cultivation - from each tree of this variety, with proper care, you can harvest 10-30 fruits per season, although there have been cases when the harvest reached 200 fruits. In addition to Pavlovsk lemon, the varieties Ponderosa (or Skiernevitsky), Lisbon, Meiera, Genoa, Chinese Dwarf, Lunario, Maikopsky, Novogruzinsky and others have proven themselves well in indoor cultivation. Lemons are propagated by grafting and cuttings, but if desired, you can even grow a tree from a lemon seed.
Orange.
Orange (lat. Citrus sinensis)- a species of the genus Citrus, a fruit tree, as well as the fruit of this tree. It is the most widespread citrus crop in the tropics and subtropics. There is an assumption that the orange is a hybrid of a tangerine and a pomelo. Orange was cultivated as early as 2500 BC. in China, and Portuguese sailors brought it to Europe, where they began to cultivate it in special structures - greenhouses (remember what the Europeans called the orange?). Today, orange trees grow throughout the Mediterranean, and in Central America they can be seen everywhere.
The orange tree is quite tall. Its leaves are entire, connected by a wide articulation with winged petioles. The orange flowers are white, collected in groups of six in a racemose inflorescence. The fruit is a multi-seeded and multi-locular hesperidium, covered with a thick two-layer peel. The pulp consists of many spindle-shaped sacs containing juice. The outer layer of the fruit (flavedo) contains large translucent spherical glands containing essential oil. The inner white spongy layer (albedo) has a loose structure, so the peel is separated from the pulp much more easily than that of a lemon. The most valuable in terms of taste are large, full-bodied, thin-skinned and juicy Maltese, Malaga, Sicilian (or Messinian) oranges. An orange tree lives for a long time - up to 100-150 years.
The composition of orange fruits includes monosaccharides, dietary fiber, potassium, sodium, phosphorus, iron, calcium, copper, magnesium, zinc, vitamins A, C, E, K, B1, B2, B3, B5, B6, B9, B12, saturated , fatty acids - monosaturated and polyunsaturated, as well as cholesterol. Due to the presence of so many valuable biological substances in oranges, they are a very popular product. They are recommended for the treatment of hypovitaminosis, scurvy, liver, vascular and heart diseases. Eating oranges helps improve digestion, enhance the motor function of the large intestine and inhibit putrefactive processes in it. Candied fruits, infusions, jams and liqueurs are made from orange peels, and the most valuable orange oil is also extracted.
The leaders in growing oranges are countries such as Brazil, China, USA, India, Mexico, Iran, Egypt, Spain, Italy, Indonesia, Turkey and South Africa.
Despite the fact that orange trees can survive frosts down to -50 ºC, in the middle zone they are grown either in greenhouses or in indoor cultivation. You should also know that, unlike lemons, which produce fragrant and healthy fruits even at home, an orange tree can only decorate your home, and nothing more - it is very difficult to achieve real fruiting in a cool climate. The best varieties of oranges are Washington Neville, Valencia, Trovita, Pavlovsky, Korolek, Gamlin, Parson Brown and others.
Lime.
Lime (lat. Citrus aurantiifolia)- a type of citrus plant originating from the island of Malacca and genetically close to lemon. Actually, lime is a hybrid of lemon and citron.
In Mediterranean culture, lime appeared a thousand years BC, but it began to be grown on an industrial scale in the Antilles in the 70s of the 19th century. Limes can grow in any area with a warm climate, even where lemons cannot grow due to high humidity. The types of limes grown in Australia include finger lime, round lime and desert lime. But at temperatures below 0 ºC, the lime dies. Today, the largest importers of lime are Egypt, Cuba, India, Mexico and the Antilles.
Lime is an evergreen tree or bush from 1.5 to 5 m in height with a dense crown and branches covered with thorns. Lime inflorescences are axillary, consisting of 1-7 flowers, blooming remontantly throughout the year, but lime blooms most intensely during the rainy season - in May-June. The fruits also ripen remontantly. The ovoid lime fruits, with a diameter of 3.5 to 6 cm, have greenish, juicy and very sour flesh. Lime skin is thin, green or yellowish-green.
The composition of lime fruits includes ascorbic acid, potassium, calcium, phosphorus, iron, pectins, riboflavin, vitamin A and B vitamins. Consumption of lime protects teeth from caries, prevents bleeding gums, helps remove toxic substances from the body and has a calming effect on the nervous system . Lyme is used to treat herpes, fever, and reduce warts and papillomas. The juice is used as a wound healing and antiviral agent. Lime essential oil increases appetite and normalizes the digestion process. For the most part, lime is used fresh for making juice, salads and as an ingredient for cocktails. Citric acid is obtained from lime juice, and soft drinks are flavored with the oil.
Lime is unpretentious in terms of soil composition - it grows even on rocky soils, but light, well-drained loams are most suitable for the plant. However, lime is much more sensitive to adverse conditions than other citrus fruits. Low temperatures are especially harmful to it. The most popular lime varieties are Mexican, Limetta, Rangpur and Sweet lime.
Mandarin.
Mandarin (lat. Citrus reticulata)- an evergreen plant, a species of the Citrus genus. The name “mandarin” comes from the Spanish language and refers to the fact that the fruit is easily peeled (se mondar - “easy to peel”). The plant comes from southern China and came to Europe at the beginning of the 19th century. In India, China, South Korea, Japan and the countries of Indochina, tangerine is the most common citrus fruit. Mandarin is cultivated throughout the Mediterranean, as well as in Azerbaijan, Georgia, Abkhazia, Brazil, Argentina and the USA.
Usually the tangerine does not exceed 4 m in height, but if the tree is older than 30 years, then it can be higher. Young shoots of tangerine are dark green, the leaves are small, elliptical or ovoid, on winged petioles. Matte white flowers are arranged in the axils one or two at a time. The fruits, like those of other citrus fruits, are multi-locular and multi-seeded, slightly flattened, 4-6 cm in diameter. They have a thin peel that is easily separated from the yellow-orange pulp, which consists of many spindle-shaped sacs, which are hairs filled with juice. Tangerine pulp is sweeter than orange pulp. It is divided into 10-12 segments-nests, in each of which 1-2 seeds ripen. Tangerines ripen in November or December.
Tangerine fruits contain organic acids, sugars, vitamins A, D, K, B4, as well as riboflavin, thiamine, ascorbic acid, phytoncides, rutin, potassium, magnesium, sodium, calcium, phosphorus and iron. Drinking tangerine juice strengthens the body and stimulates digestive processes. Juice is indicated for dysentery and heavy menopausal bleeding. In folk medicine, alcohol tincture of tangerine skins is used to thin sputum in the treatment of diseases of the upper respiratory tract. Infusions and decoctions of tangerine peel are used as an antipyretic, antiemetic and fixative.
In the middle zone, tangerines, like other citrus fruits, are grown in greenhouses or indoor cultivation. All types of tangerines are divided into three groups:
- – noble tangerines – large fruits with lumpy skin of light shades, growing on trees with large leaves;
- – tangerines, or Italian tangerines – varieties with medium-sized oval-shaped fruits with a pungent odor and reddish or bright orange skin;
- – satsumas, or unshiu – a group of Japanese winter-hardy varieties with thin light orange skin, sometimes with green spots. These varieties contain almost no seeds and are able to withstand frosts down to -7 ºC, therefore they are popular on the Black Sea coast. The compact size of the plants (up to 1.5 m in height) allows them to be kept indoors.
The most popular varieties of red mandarins are Tangor, Ellendale, Clementine, Minneola, Sunburst, Temple and Robinson. Of the yellow-fruited tangerines, the Moroccan, Chinese, Israeli and Turkish varieties, as well as the Honey, Batangas and Dancy varieties, are in demand. And for growing at home, the Japanese dwarf varieties Unshiu, Emperor, Kowane-wasse, Imperial, Calamondin and Shiva-mikan are more suitable.
Pomelo.
Pomelo (lat. Citrus maxima), or shaddock, or Shaddock- a species of the genus Citrus native to Southeast Asia, Malaysia, the islands of Fiji and Tonga. In China, this fruit was cultivated a century before the beginning of our era, and pomelo came to Europe in the 14th century with sailors. The plant received the name “shaddock” in honor of the captain who brought pomelo seeds to the West Indies in the 17th century.
Pomelo is an evergreen tree up to 15 m high, with a spherical crown, large leaves and white flowers with a diameter of 3-7 cm, solitary or collected in an inflorescence. The large fruit of the plant, divided into segments and covered with a thick peel, can reach a diameter of 30 cm and a weight of 10 kg. Inside each lobe, separated from the others by a rigid partition, there are seeds. The color of the fruits is from light green to yellow, they are larger than grapefruit, their fibers are stiffer and more elastic. Pomelo pulp is not as juicy as other citrus fruits. The fruits of the plant contain potassium, calcium, sodium, phosphorus, iron, vitamins C, F, B1, B2, B5, fiber, organic acids and essential oils. Eating pomelo fruits is recommended to lower blood pressure, prevent blood clots, and fight bacteria and viruses in the autumn-spring period. Cosmetic masks containing pomelo fruit pulp moisturize and nourish the skin. In Thai cuisine, pomelo is an addition to many dishes, and in China, on New Year's Day, people give each other the pomelo fruit as a wish for well-being and prosperity.
In the modern world, pomelo is cultivated in southern China and Japan, Thailand, Vietnam, Taiwan, Indonesia, India, Israel and Tahiti. The best varieties of the plant are Hao Horn, Hao Namphang, Hao Fuang and Tongdi.
Grapefruit.
Grapefruit (lat. Citrus paradisi)- an evergreen plant from the subtropics, an accidental hybrid between a pomelo and an orange. The world first heard about grapefruit in 1750 - it was then that the Welsh botanist priest Griffiths Hughes called grapefruit the “forbidden fruit”. Then it was called the little sheddock because it looked like a small pomelo fruit, and in 1814 traders in Jamaica gave it its current name - grapefruit. Since the end of the 19th century, grapefruit began to be grown on an industrial scale, first in the USA, and then in Brazil, the Caribbean, Israel and South Africa, and in the 20th century this fruit occupied one of the leading places on the world market. Today, the leaders in grapefruit cultivation are countries such as China, the USA, Mexico, South Africa and Israel.
The grapefruit tree grows to a height of 5-6 m, but can be higher. Its leaves are thin and long, dark green in color. Flowers with 4-5 white petals reach a diameter of 5 cm. The grapefruit fruit is similar in appearance to very large orange fruits: up to 15 cm in diameter, with sour ruby-red or yellow pulp, divided into segments. The peel of the fruit is yellow, and in varieties with red flesh it is reddish.
The pulp of the fruit is rich in vitamins A, PP, C, D, B1, B2, B9, potassium, calcium, magnesium, sodium, iodine, fluorine, zinc, iron, manganese, copper, cobalt, fiber, antioxidants and carotenoids. Grapefruit is a dietary product that is indicated for obesity. It normalizes cholesterol levels in the blood, accelerates the digestion process, increases the acidity of gastric juice, lowers blood pressure, normalizes sleep, reduces headaches, relieves swelling and is used to prevent atherosclerosis. Grapefruit seed extract has strong antifungal and antimicrobial effects. In cosmetology, grapefruit is used to prepare cleansing and whitening masks.
There are about 20 varieties of grapefruit, divided into white (yellow) and red. Red varieties are sweeter than white ones. The first red grapefruit variety, Ruby, was patented in 1952 - from which all red varieties originate. Of the white varieties, the most famous are Duncan, Marsh, White, and of the red varieties - Ruby, Red, Flame and others.
Citron.
Citron, or cedrat (lat. Citrus medica) is a species of perennial plant of the Citrus genus. In ancient times, citron was cultivated in Western Asia, Western India and the Mediterranean. Citron was the first citrus plant to reach Europe long before the beginning of our era. Now it grows in many countries with warm climates, although it occupies very small areas.
The citron is a small tree up to 3 m high or a shrub with single axillary spines on the branches. Its leaves are oblong-oval, dense, large, on short winged petioles: the upper ones are purple on young shoots, and dark green on mature shoots. Single or collected in inflorescences, large white citron flowers have a reddish tint. Citron fruits are the largest of all citrus crops - from 12 to 40 cm in length and from 8 to 28 cm in diameter. They have an oblong-round shape and very thick yellow or orange skin. The pulp of citron is not very juicy, so it is not consumed fresh.
The citron pulp contains phosphorus, calcium and iron, vitamins A, C, B1, B2, B5, phytoncides, glycosides, flavonoids, and the peel contains coumarins and essential oils. Since ancient times, citron has been taken as a medicine for colds, indigestion, pulmonary diseases, nausea and motion sickness, constipation and other intestinal diseases. It was used as an antidote for the bites of poisonous insects and snakes. In Africa, citron was used to treat rheumatism, and in China it was used as an expectorant and bactericidal agent.
In the middle zone, citron, like other citrus fruits, is grown indoors. Of the subspecies of citron, the most famous are finger (Buddha's hand) and etrog (Greek), which have no varieties, as well as the polymorphic variety common citron, the best varieties of which are Pavlovsky, Mir, Bicolor and others.
In addition to the citrus plants we have described in more or less detail, the following are grown in culture:
- – agli – a hybrid of tangerine and grapefruit;
- – Gayanima – Indian citrus, the peel of which smells like eucalyptus and ginger at the same time;
- – carna – this species is grown for rootstocks;
- – calamondin, or citrofortunella – an ornamental plant;
- – natsudaidai – a Japanese hybrid of pomelo and sour orange (orangina);
- – orangelo, or chironha – a hybrid of sweet orange and grapefruit from Puerto Rico;
- – bitter orange – a fruit similar to an orange, the fruit of which is inedible;
- – sweetie, or oroblanco – a hybrid of white grapefruit and pomelo with sweet pulp;
- – pike perch – a citrus plant with inedible fruits that are used instead of vinegar;
- – tangelo – a hybrid plant with a sour taste;
- – Hussaku is a Japanese hybrid of mandarin and grapefruit.
Properties of citrus plants
All citrus plants are evergreen - their leaves are a storehouse of nutrients for plants during the winter dormancy period. Therefore, a sure indicator of citrus health is a large number of fresh leaves. The change of leaves on citrus fruits occurs gradually. As for the roots, they lack the suction root hairs that most plants have. Instead of hairs, mycorrhizae are formed at the ends of their thin roots - thickenings from filaments of soil fungi that transfer nutrients from the soil to the plant. But in conditions of poor water and air permeability, as well as at temperatures below -5 and above 50 ºC, mycorrhizae die. Citrus flower buds form throughout the year, but the most active flowering period is, as usual, in the spring. Citrus flowers have a delicate aroma reminiscent of jasmine or white acacia.
Citrus plants - growing features
When growing citrus fruits, the composition of the soil is not as important as the conditions under which the plants are kept - lighting, temperature and air humidity. There are several important rules that must be followed to make citrus fruits comfortable in your apartment:
- – the flowerpot should not be too large. Excess soil that is not occupied by roots often rots and turns sour, causing the plant to shed its leaves and begin to wither. In addition, citrus trees require good drainage. When choosing a flowerpot, you should know that ceramic containers allow air to pass through, but quickly release moisture; plastic flowerpots retain moisture longer, but do not allow air to pass through. Wooden containers are better than all others in this regard, but, unfortunately, they are short-lived;
- – Excessive watering is detrimental to citrus plants. The top layer of soil should dry out between waterings. It is better to moisten young plants using bottom watering, immersing the flowerpot with the plant in a container of water. When watering large plants, you need to pour water under the walls of the flowerpot to saturate the peripheral roots with moisture. Excess water must be poured out of the pan. But it is better to moisten a large plant by adding water to the pan until the plant absorbs it. As soon as the citrus has stopped absorbing water, pour the rest of it out of the pan;
- – citrus fruits at home need daily spraying. But even if you chronically violated this rule, and the plant has dropped all its leaves, do not rush to get rid of it: put a transparent plastic bag on it, sprayed from the inside with water, and very soon you will see young leaves on your citrus;
- – when choosing a place for citrus, remember that it needs light and warmth, but in winter it is advisable to cover the radiators with something, otherwise they will dry out the air greatly. If you have the opportunity, buy a humidifier. When the air temperature is within 22-24 ºC, the humidity should be at 60-70%, and in winter, at a temperature of 8-10 ºC, the required air humidity is 40-50%.
You won’t surprise us with citrus fruits - many people add lemon to tea every day, and they buy tangerines not only for the New Year. But the citrus family is not limited to just these fruits. There are many aromatic fruits in the world that you may not have tried yet and are unlikely to even have heard of. Today's selection is about ten citrus new products.
This citrus was obtained in 1914 by crossing a tangerine and a grapefruit. The fruit turned out to be slightly larger than a grapefruit, but the taste is more reminiscent of a mixture of tangerine and lemon. Agli has sweet, juicy flesh and wrinkled greenish-yellow skin. It is grown mainly in the USA, Florida, so if you are passing through there, try it!
2. Bergamot
It turns out that this is not only a tea flavoring, but also a citrus obtained by crossing citron and bitter orange. It has a sour but pleasant taste. Bergamot, unlike most citrus fruits, is eaten only in processed form - jam, preserves, and marmalade are made from it.
3. Gayanima
The fruit comes from the wild places of India. It has a sour taste due to which South Indians even use it for pickling. Gayanima peel has a specific aroma, reminiscent of ginger or eucalyptus.
4. Clementine
A hybrid citrus, bred in 1902 in Algeria by the French priest Father Clément (hence the name). It resembles a tangerine, has a pleasant taste, and is grown mainly in Mediterranean countries (including Algeria, Spain, Italy, Morocco).
5. Natsudaidai
Unlike its ornamental cousin called kikudaidai, which is also grown in Japan, natsudaidai is completely edible - it is a hybrid of sour orange (orangina) and pomelo. True, it is much more sour than these fruits. This plant was discovered in a garden in Yamaguchi Prefecture in the 17th century, and since then natsudaidai has been the symbol of that city's prefecture.
6. Finger lime
It’s completely different from the lime that has become familiar to us! It is sometimes called citrus caviar - for its multi-colored pulp, consisting of elastic small particles, truly reminiscent of caviar. There are many varieties of finger limes, and these oval-shaped fruits resemble colorful cucumbers in appearance. This fruit has gained the greatest popularity in Australia: local chefs actively use it in cooking, adding finger lime to salads and even soups, serving it as a side dish, and decorating meat and fish dishes with the pulp.
7. Ponkan (suntara)
In essence, this is a tangerine, which, however, is superior in taste and nutritional qualities to any tangerines and their hybrids. The pulp of ripe fruits is orange, juicy, sweet, with a large number of seeds. Not only the fruits are eaten, but also the leaves - they make an aromatic tea that perfectly quenches thirst.
8. Hassaku
This is also a variety of tangerine, which nevertheless does not resemble tangerine either in smell or taste: it resembles orange, tangerine and grapefruit at the same time and has a sweet-sour taste with a slight bitterness. Want to try? I'll have to go to Japan, to Hiroshima Prefecture. It is interesting that they are not eaten immediately after being removed from the branches - hassaku fruits must lie in a dark place for a month or two, or even in the ground or sand. This is how this citrus acquires its sweetness.
9. Naranjilla
The plant comes from the foothills of the Andes, but you can try these fruits not only there, but also in Costa Rica, Peru, Colombia, and Ecuador. This is a shrub 1.5-2 m high, which looks so attractive that it is used as an ornamental plant for greenhouses and gardens. Its fruits look like small oranges, but their amazing taste is reminiscent of a mixture of pineapple, passion fruit and strawberries. Inside the naranjilla fruit are many creamy white seeds, similar to tomato seeds.
10. Lemon feronia (“wood apple”, Persian lemon)
Another citrus comes from India, which is distinguished by its large fruits (up to 12 cm) with a hard, “wooden” peel. The pulp is unattractive in appearance, but its taste is excellent - feronia can be both sweet and sour.
So when traveling, don’t forget to try local exotic citrus fruits that you are unlikely to find in our supermarkets.
