Citrus fruits from Southern Europe
The season of the South European citrus fruits has started. Various types like the aromatic bergamot, the orange calamansi and the delicious cedrat are already available.
These selected citrus fruits have a sublime aroma thanks to the optimal ripeness. The mediterranean climate, which means that there’s a big difference in temperature between day and night, contributes to an optimal ripening process, an unforgettable fragrance and a pure taste. The citrus fruits are also untreated, which means no wax layer is applied to the fruits. Therefor the skin of the fruit can easily be used in the kitchen.
Taste, scent and color at their very best thanks to the optimal ripening process. All for the best products.
Orange calamansi
Article number 110087
Season: November through to April.
Taste: The skin is tasty, soft and sweet. The flesh is fresh and aromatic.
Preparation: Finely slice the skin and squeeze the juice. Great to combine the zest and the juice.
Combine with: For example with dark chocolate.
Limequat
Article number 100285
Season: December through to March.
Taste: Beautiful fresh juice.
Preparation: Both the skin and the juice can be used. Use raw in thin slices or preserved.
Combine with: Very nice in a gin and tonic or for example with oysters. They are small in size, which makes them extra special.
Meyer lemon
Article number 110057
Season: December through to March.
Taste: Ripe and herbal taste and quite aromatic.
Preparation: Both the peel and the juice can be used.
Combine with: In delicate pastries or cold savory dishes.
Bergamot
Article number 110077
Season: December through to March.
Taste: Specific citrus aroma. The bergamot has a sour but aromatic taste. Most known as the flavor of Earl Grey tea.
Preparation: Zest the skin and squeeze the juice.
Combine with: For example with fish as ceviche, in vinaigrette or marinade.
Buddha finger
Article number 110083
Season: October through to March.
Taste: Fragrant and aromatic. Minimum amount of flesh.
Preparation: Zest the skin and cook or preserve. The inside can also be used in salades or to sprinkle over your dish.
Combine with: Salads, marinades and dressings.
Cedrat lemon
Article number 110080
Season: November through to March.
Taste: Beautiful aromatic with a thick skin and just a little bit of flesh. The thick skin can take up to 70% of the total weight.
Preparation: Large in size. Great candied, but raw also very tasty.
Combine with: In desserts but also in savory dishes.
Finger lime long
Article number 110078
Season: September through to February.
Taste: At the moment you bite through the little cells, you will experience a fresh and fruity flavor explosion.
Preparation: Cut open the fruit and take out the little cells. These fruits are also called finger lime or vega caviar.
Combine with: Great with shellfish like oysters or with raw salmon.
Lime caviar round
Article number 110079
Season: September till December.
Taste: At the moment you bite through the little cells, you will experience a fresh and fruity flavor explosion.
Preparation: Whenever the fruit is cut open, beautiful round cells emerge from the fruit.
Combine with: Great with shellfish like oysters or with raw salmon.
Key limes
Article number 110020
Season: December through to February.
Taste: The skin is slightly bitter and the juice is highly acidic.
Preparation: Zest the skin or squeeze the juice.
Combine with: Perfect to give something extra to bland flavors.
Citron rouge
Article number 110088
Season: Mid January through to March.
Taste: The juice has a strong, spicy and fresh taste. The skin is aromatic and also spicy.
Preparation: Finely cut the skin and squeeze the juice.
Combine with: Dishes with fish and shellfish.
Kabossu lemon
Article number 110085
Season: November through to March.
Taste: Perfect mix between sweet and sour. Originally from China, but became very popular in Japan. A green colored fruit, but turns yellow when fully ripened.
Preparation: Squeeze the juice.
Combine with: Great in Oriental dishes.
Mexican lemons
Article number 110081
Season: November through to January.
Taste: Very juicy and spicy flesh. The skin is filled with essential oils.
Preparation: Thanks to its spicy taste, the juice is a great addition in dishes that can use some extra spice.
Combine with: For example with fish or shellfish. Or to make bland tasting food exciting.
Shikuwasa
Article number 110086
Season: November through to March.
Taste: A small fruit with a yellow and green skin and orange flesh. It has a spicy aroma and fresh taste.
Preparation: Squeeze the juice and process into your dish.
Combine with: In desserts.
Sudachi lemon
Article number 110084
Season: October through to December.
Taste: The flesh is beautifully juicy. The fruit starts green and turns yellow when fully ripe.
Preparation: Use raw of processed into dishes.
Combine with: Great with fish- or shellfish dishes, but also with Oriental cuisine.
Kaffir lime
Article number 110082
Season: Mid August through to mid December.
Taste: A very recognizable intense and perfumed aroma.
Preparation: Zest the skin and squeeze the juice.
Combine with: Most common in Oriental dishes. But also exciting in the French cuisine.