Oranges, Lemons & Limes

20/07/2012 23:21

All citrus fruits are acidic.They are bursting with vitamin C and calcium and can help prevent colds and flu, if eaten regularly.

The citrus fruit family includes clementines, grapefruit, kumquats, lemons, limes, mandarins, tangerines, oranges and satsumas.

Add some sunshine to your dishes. Although associated with the sun, oranges are actually a winter fruit, which is why most varieties, such as the Seville, are at their best during December and January.
 Oranges are wonderful used in both sweet and savoury recipes. Try a Baked Orange

Blood Oranges ~ have a distinctive red-coloured flesh and an intensely sweet, juicy flavour. They are especially popular in Italy, but are grown all over the Mediterranean.

Navels ~ Get their name from the embryonic fruit growing inside. When halved lengthwise, a tiny orange appears to be growing in the flesh at one end. They are seedless and have large juicy segments, so are ideal for eating, sauces, salads and desserts.

Valencia ~ these oranges turn golden as they become fully ripe, but as they remain on the tree during warmer weather the orange skin re-absorbs chlorophyll from the leaves and the orange turns green again. The fruit is actually fully ripe, sweet, juicy and bright orange inside. Lovely sweet oranges great for Snacks, juiced, in salads and  used for desserts.

Clementines, Satsumas & Tangerines ~ Small, sweet, juicy and perfect for eating!
These tiny oranges can be used in everything from salads and sauces to preserves. Clementines are one of the few varieties of citrus fruits that are seedless. Because they are seedless and easy to peel Clementines are the ideal citrus fruit for kids.

Seville Oranges ~ have a bitter, aromatic, knobbly rind, juicy acid flesh and pips. They are used to make the traditional tangy marmalade. Seville oranges are far too bitter to be eaten raw.

More on Oranges from scenting your home to lighting the fire.

Lemons & Limes

Give them a squeeze-their uses are endless.
The name 'lemon' first appeared around 1350–1400, from the Middle English word limon. Limon is an Old French word, indicating that the lemon entered England via France. The Old French derives from the Italian limone, which dates back to the Arabic laymun or limun, from the Persian word limun.

When a recipe requires a 'zest' of a citrus fruit, it is referring to the colourful outer part of the skin of the citrus fruit, not the inner white part. The inner white part is called as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to a recipe. Unwaxed lemons are best. Use the grated zest for flavouring a wide variety of sweet and savoury dishes, including cakes, puddings, biscuits and casseroles and sauces. Use the juice in marinades and fruit puddings.

Lemons and limes will produce more juice when they are warmer, so juice them when they are at room temperature or place them in a bowl of warm water for several minutes. Rolling them under the palm of your hand on a flat surface will also help to extract more juice.

Limes are a smallish bright green citrus fruits. They are similar to lemons but generally smaller and have a fresher taste and a more aromatic smell. The Lime is a native of the East Indies and has spread all over the world in tropical and near tropical regions.
The English became known as "limeys" because the sailors used to consume limes during long sea voyages to combat the disease Scurvy which was basically a deficiency of Vitamin C, which up until the late 18th Century killed many.

The Kaffir lime is native to South East Asia. Popular in Thai, Indonesian and Malaysian cuisines, it is the Kaffir leaves which are mostly used. These dark green, glossy leaves grow in pairs and look like a figure of eight. The leaves are torn and used in soups and curries, they also give a distinctive flavour to fish dishes. They can also be added to sauces, puddings, cream and custards. The citrus fruit looks like a gnarled lime or lemon, the fruit rind is used, finely grated, in Thia and Indonesian dishes.

Add lemon and limes to numerous dishes for a tangy citrus flavour - from sorbets, fruit salads and mousses to fish and poultry dishes. Use lime slices to garnish food or to add to cold drinks. Try  a delicious Lemon drizzle cake

Lemons have many more uses -  For a nice clean citrus freshness, use lemon to disinfect chopping boards and to clean counter tops. If stains are a problem on counter tops , then squeeze a little lemon juice onto the stain and let it sit for a few minutes, follow by scrubbing with some baking soda.  See more Natural Cleaning tips.