Green fruit similar to grapefruit. Useful properties of sweet fruit, how to eat it

Only the most timid traveler, finding himself in an exotic country, embarrassed by the appearance, smell or name, will refuse to try some unfamiliar fruit. Accustomed to apples and oranges, tourists can hardly force themselves to bite off a piece of mangosteen, durian or herring. Meanwhile, it is the gastronomic revelation that can become one of the most vivid impressions of the entire trip.

Below are exotic fruits from different countries - with a photo, description and English equivalents of names.

Durian

The fruits of durian - "a fruit with the taste of heaven and the smell of hell" - are irregular oval in shape, with very sharp thorns. Under the skin - viscous pulp with a unique taste. The “king of fruits” has a strong ammonium smell, so strong that durian is forbidden to be transported on airplanes and carried into hotel rooms, as evidenced by the corresponding posters and signs at the entrance. Thailand's most fragrant and most exotic fruit is very rich in vitamins and nutrients.

A few rules for those who want to taste (by no means try!) Durian:

• Do not try to choose the fruit yourself, especially in the off season. Ask the seller about this, let him cut and pack it in a transparent film. Or find already packaged fruit in the supermarket.
• Lightly press down on the pulp. It should not be elastic, but easily slip under your fingers, like butter. Elastic pulp already smells unpleasant.
• It is undesirable to combine with alcohol, since the pulp of durian acts on the body as a stimulant of great power. Thais believe that durian warms the body, and a Thai proverb says that the "heat" of durian can be tempered with the coolness of mangosteen.

Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.

Season: April to September, depending on the region.

Mangosteen

Other names are mangosteen, mangosteen. It is a delicate fruit with thick purple skin and round leaves at the stem. The white flesh resembles a peeled orange and has an indescribable sweet and sour taste. Inside the mangosteen are six or more soft white slices: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruits in your hand and gently squeeze: the peel should not be hard, but not very soft either. If the skin breaks unevenly in different places, the fetus is already stale. You can open the fruit by making a hole in the peel with a knife and fingers. Do not try to take the slices with your hands: the pulp is so tender that you just crush it. Handles transportation well.

Where to try: Myanmar, Thailand, Vietnam, Cambodia, Malaysia, India, Philippines, Sri Lanka, Colombia, Panama, Costa Rica.

Season:

Jackfruit

Other names are Indian breadfruit, eve. It is a large fruit with thick, spiky, yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a Duchesse pear. The segments are separated from each other and sold in bags. The ripened pulp is eaten fresh, the unripe is cooked. Jackfruit is mixed with other fruits, added to ice cream, coconut milk. The seeds are edible when boiled.

Where to try: Philippines, Thailand, Vietnam, Malaysia, Cambodia, Singapore.

Season: January to August, depending on the region.

Lychee (Lychee)

Other names are litchi, Chinese plum. The heart-shaped or round fruit grows in clusters. Under the bright red skin is a white transparent pulp, juicy and sweet in taste. In the off-season in Asian countries, these tropical fruits Sold in canned form or in plastic bags.

Where to try: Thailand, Cambodia, Indonesia, Australia, China.

Season: from May to July.

Mango

One of the most popular fruits in all tropical countries. The fruits are large, ovoid, elongated or spherical in shape. The pulp is yellow and orange, juicy, sweet. The smell of mango resembles the aroma of apricot, rose, melon, lemon. Unripe green fruits are also eaten - they are eaten with salt and pepper. It is convenient to peel the fruit with a sharp knife.

Where to try: Philippines, India, Thailand, Indonesia, Myanmar, Vietnam, China, Pakistan, Mexico, Brazil, Cuba.

Season: year-round; peak in Thailand from March to May, in Vietnam in winter and spring, in Indonesia from September to December.

Papaya

Large fruit with yellow-green skin. The cylindrical fruits of exotic fruits reach 20 centimeters in length. Taste is a cross between melon and pumpkin. Ripe papaya has bright orange flesh that is extraordinarily tender and pleasant to eat and aids in digestion. Unripe papaya is added to a spicy Thai salad (som tam), it is fried, and meat is stewed with it.

Where to try: India, Thailand, Sri Lanka, Bali, Indonesia, Philippines, Mexico, Brazil, Colombia.

Season: all year round.

Longan

Other names are lam-yai, "dragon's eye". It is a round, brown fruit that looks like a small potato. Very sweet and juicy and high in calories. Easily peelable skin covers a transparent white or pink pulp, close in consistency to jelly. In the core of the fruit is a large black bone. Longan is good for health, but you should not eat a lot at once: this will lead to an increase in body temperature.

Where to try: Thailand, Vietnam, Cambodia, China.

Season: mid-June to mid-September.

Rambutan

Rambutan is one of the most famous tropical fruits, which is characterized by "increased hairiness." Under the red fleecy skin lies a white translucent flesh with a sweet taste. To get to it, you need to "twist" the fruit in the middle. The fruits are eaten fresh or canned with sugar. Raw seeds are poisonous, while roasted seeds are harmless. When choosing, you need to be guided by color: the pinker, the better.

Where to try: Malaysia, Thailand, Indonesia, Philippines, India, partly Colombia, Ecuador, Cuba.

Season: mid-April to mid-October.

Pitaya

Other names are pitahaya, long yang, "dragon fruit", "dragon fruit". This is the fruit of a cactus from the genus Hylocereus (sweet pitaya). Very beautiful in appearance: bright pink, the size of a large apple, slightly elongated. The peel is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), inside you can see a dense white, red or purple flesh with many small seeds. Good in fruit cocktails in combination with lime.

Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partially Japan, USA, Australia, Israel.

Season: all year round.

Carambola (Carambola)

Other names are "tropical stars", starfruit, kamrak. Its yellow or green fruits are similar in size and shape to sweet peppers. On the cut, they have the shape of a star - hence the name. Ripe fruits are juicy, with a slight floral taste, not very sweet. Unripe fruits contain a lot of vitamin C. They are good in salads and smoothies, they do not need to be peeled.

Where to try: Borneo island, Thailand, Indonesia.

Season: all year round.

Pomelo

This fruit has a lot of names - pomelo, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow pulp, which, however, is much sweeter. It is widely used in cooking and cosmetology. The smell is the best guide when buying: the stronger it is, the more concentrated, rich and fresh the taste of the pomelo will be.

Where to try: Malaysia, China, Japan, Vietnam, India, Indonesia, Tahiti, Israel, USA.

Season: all year round.

Guava

Other names are guava, guava. Round, oblong or pear-shaped fruit (4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to bone. When ripe, the fruit turns yellow, and it is eaten with the peel - to improve digestion and stimulate the heart. Unripe, it is eaten like a green mango, sprinkled with spices and salt.

Where to try: Indonesia, Thailand, Vietnam, Malaysia, Egypt, Tunisia.

Season: all year round.

Sapodilla (Sapodilla)

Other names are sapotilla, tree potato, akhra, chicu. A fruit that looks like a kiwi or a plum. The ripe fruit has a milky-caramel taste. Sapodilla can "knit" a little, like a persimmon. Most often it is used for making desserts and salads. Unripe fruits are used in cosmetology and traditional medicine.

Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).

Season: from September to December.

Sugar Apple

A very useful pale green fruit. Under the pronouncedly bumpy marsh-green skin, sweet, fragrant flesh and bean-sized seeds are hidden. Aroma with barely perceptible coniferous notes. Ripe fruits are moderately soft to the touch, unripe - hard, overripe falling apart in the hands. Serves as the basis for Thai ice cream.

Where to try: Thailand, Philippines, Vietnam, Indonesia, Australia, China.

Season: from June to September.

Chompoo

Other names are rose apple, Malabar plum. It is shaped like a sweet pepper. It comes in both pink and light green. The pulp is white, dense. It is not necessary to clean it, there are no bones. The taste is not particularly distinguished by anything and resembles more slightly sweetened water. But when chilled, these tropical fruits quench their thirst well.

Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.

Season: all year round.

Aki (Ackee)

Aki, or bligia delicious, is pear-shaped with a red-yellow or orange skin. After full ripening, the fruit bursts, and a creamy pulp with large glossy seeds comes out. These are the most dangerous exotic fruits in the world: unripe (unopened) fruits are highly poisonous due to the high content of toxins. They can only be eaten after special treatment, such as prolonged boiling. Aki tastes like a walnut. In West Africa, soap is made from the skin of the unripe fruit, and the pulp is used to catch fish.

Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.

Season: January to March and June to August.

Ambarella (Ambarella)

Other names are Cythera apple, yellow plum, Polynesian plum, sweet mombin. Oval fruits of golden color with a thin hard peel are collected in clusters. Inside - crispy, juicy, yellow flesh and hard bone with thorns. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, jams, marmalade are prepared from them, unripe fruits are used as a side dish, added to soups.

Where to try: Indonesia, India, Malaysia, Philippines, Fiji, Australia, Jamaica, Venezuela, Brazil, Suriname.

Season: from July to August.

Bam-balan (Bambangan)

Winner in the nomination "The most native taste". Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval in shape, dark in color, the smell is a bit harsh. To get to the pulp, you just need to remove the skin. Fruit is also added to garnishes.

Where to try: Borneo island (Malaysian part).

Salak (Salak)

Other names are lard, herring, rakum, "snake fruit". Round or oblong small fruits grow in clusters. Color - red or brown. The peel is covered with small spines and can be easily removed with a knife. There are three sweet segments inside. The taste is rich, sweet and sour, reminiscent of either persimmon or pear.

Where to try: Thailand, Indonesia, Malaysia.

Season: all year round.

Bael (Bael)

Other names are tree apple, stone apple, Bengal quince. When ripe, the gray-green fruit turns yellow or brown. The peel is dense, just like a nut, and it is impossible to get to it without a hammer, so the pulp itself is most often sold in the markets. It is yellow, with fleecy seeds, divided into segments. Bail is eaten fresh or dried. It is also used to make tea and sharbat drink. The fruit has an irritating effect on the throat, causing itching, so the first experience of interacting with bail may be unsuccessful.

Where to try: India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Malaysia, Philippines, Thailand.

Season: from November to December.

Kiwano

Also - horned melon, African cucumber, horned cucumber. When ripe, the shell is covered with yellow spikes, and the flesh becomes a rich green color. Oblong fruits are not peeled, but cut like a melon or watermelon. Taste is a mix of banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and spicy dishes, as well as pickled. Unripe fruits are also edible.

Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).

Season: all year round.

Magic Fruit (Miracle Fruit)

Other names are wonderful berries, sweet puteria. The name of the exotic fruit was deservedly deserved. The taste of the fruit itself does not stand out in any way, but for an hour it will seem to a person that everything he eats after is sweet. Taste buds are deceived by a special protein found in magical fruits, miraculin. Sweet foods seem tasteless.

Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).

Season: all year round.

Tamarind (Tamarind)

Tamarind, or Indian date, belongs to the legume family, but it is also consumed as a fruit. Curved fruits up to 15 centimeters long with brown skin and sweet and sour pulp. It is used as a spice, is part of the famous Worcestershire sauce and is used to prepare snacks, desserts and various drinks. Sweets are prepared from ripe dried tamarind. As a souvenir, tourists bring home meat sauce and cocktail syrup based on Indian dates.

Where to try: Thailand, Australia, Sudan, Cameroon, Oman, Colombia, Venezuela, Panama.

Season: from October to February.

Marula (Marula)

Fresh marula is found exclusively on the African continent, and all because after ripening, the fruits begin to ferment in a matter of days. It turns out such a low-alcohol drink (you can meet elephants “drunk” from marula). Ripe fruits are yellow in color and look like plums. The flesh is white, with a hard bone. Until the fermentation process begins, it has a pleasant aroma and unsweetened taste.

Where to try: South Africa (Mauritius, Madagascar, Zimbabwe, Botswana, etc.)

Season: since March.

Kumquat (Kumquat)

Other names are Japanese orange, fortunella, kinkan, golden apple. The fruits are small, really look like mini-oranges, the crust is very thin. Edible whole, excluding bones. It tastes a little sourer than an orange, smells like a lime.

Where to try: China, Japan, Southeast Asia, Middle East, Greece (Corfu), USA (Florida).

Season: from May to June, on sale all year round.

Citron (Citron)

Other names are Buddha's hand, cedrat, Corsican lemon. A trivial content is hidden behind external originality: oblong fruits are an almost continuous peel, reminiscent of lemon in taste and violet in smell. It can only be used for making compotes, jellies and candied fruits. Often the hand of the Buddha is planted in a pot as an ornamental plant.

Where to try: China, Japan, Malaysia, Indonesia, Thailand, Vietnam, India.

Season: from October to December.

Pepino (Pepino Dulce)

Also - sweet cucumber, melon pear. Formally, this is a berry, although it is very large. The fruits are varied, come in different sizes, shapes and colors, some have a bright yellow color with red or purple strokes. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino are not tasty, just like unripe ones.

Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.

Season: all year round.

Mameya (Mamey)

Other names are sapota. The fruit is small, round. Inside - orange pulp, to taste, as you might guess, resembles an apricot. It is added to pies and cakes, canned, and jelly is prepared from unripe fruits.

Where to try: Colombia, Mexico, Ecuador, Venezuela, Antilles, USA (Florida, Hawaii), Southeast Asia.

Naranjilla

Other names are naranjilla, lulo, the golden fruit of the Andes. Outwardly, naranjilla looks like a shaggy tomato, although it tastes like pineapple and strawberries. Juice with pulp is used to make fruit salads, ice cream, yogurt, biscuits, sweet sauces and cocktails.

Where to try: Venezuela, Panama, Peru, Ecuador, Costa Rica, Colombia, Chile.

Season: from September to November.

Soursop (Soursop)

Also - annona, guanabana, graviola. One of the largest tropical fruits on the planet: the weight of the fruit can reach 7 kilograms. The fruits are oval or heart-shaped, the peel is hard, covered with soft spines. The flesh is creamy white, tastes like lemonade, with a pleasant sourness. Used to make smoothies, juices, purees, sherbets and ice creams. Black seeds are poisonous.

Where to try: Bermuda, Bahamas, Mexico, Peru, Argentina.

Season:

Also Jaboticaba, a Brazilian grape tree. The fruits, which look like grapes or currants, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic drinks, jelly, marmalade are made from the pulp.

Where to try: Brazil, Paraguay, Bolivia, Argentina, Uruguay, Panama, Peru, Colombia, Cuba, Philippines.

Season: from April to the end of October.

Curuba

Unripe green fruits clearly resemble cucumbers, only larger. When ripe, they become bright yellow. The orange-brown flesh is sour, aromatic, with small seeds. Kuruba perfectly quenches thirst. Juice, jam, jelly, wine, salads are made from the pulp.

Where to try: Bolivia, Colombia, Uruguay, Argentina, Ecuador, Peru, India, New Zealand.

Season: all year round, in India and New Zealand from March to November.

Cupuaçu

Juicy and fragrant fruits are shaped like a melon, reach a length of 25 centimeters, a width of 12 centimeters. The skin is slightly hard, red-brown. The flesh is white, sour-sweet, the seeds are arranged in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolates. It is believed that the most delicious cupuaçu is the one that fell to the ground.

Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.

Season: all year round.

Marang

Marang fruits are elongated, thick skin covered with thorns that harden as they ripen. Inside - white slices with seeds, are quite large, with a third of the palm. Everyone describes the taste in their own way. So, some are sure that it resembles a sundae in a waffle cup, others that it resembles marshmallow. Others can't describe their feelings at all. Marang is not exported because it spoils instantly. If the dents do not straighten out when pressed, it must be eaten urgently. If the fetus is slightly squeezable, it should be allowed to lie down for a couple of days. Marang is usually eaten fresh but is also used in desserts and cocktails. The seeds are roasted or boiled.

Where to try: Philippines, Brunei, Malaysia, Borneo, Australia.

Season: from August to the end of April.

fruits of thailand

Fruit is sold all year round, although in the off season mangosteen, for example, is not very common, and pineapples are twice as expensive. You can buy in the markets, from street stalls, from merchants with mobile carts.

Pineapple, banana, guava, jackfruit, durian, melon, carambola, coconut, lychee, longan, longkong, mango, mangosteen, tangerine, mapla, noina, papaya, pitaya, pomelo, rambutan, herring, sapodilla, tamarind, jujube.

Fruits of Vietnam

Vietnam, one of the largest suppliers of fruits in the world market, can seriously compete even with Thailand. Most fruit in the south of Vietnam. In the off season, prices for especially exotic fruits can increase by 2-3 times.

Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passion fruit, milk apple, mombin, noina, papaya, pitahaya, rambutan , rose apple, sapodilla, tangerine, citron.

fruits of india

India is located in several climatic zones at once, which creates favorable conditions for growing fruits that are characteristic of both tropical and temperate zones (highlands). On the shelves you can find familiar apples, peaches and grapes and exotic coconuts, papaya and sapodilla.

Avocado, pineapple, anonna (cherimoya), watermelon, banana, guava, guava, jackfruit, fig, carambola, coconut, mango, tangerine, passion fruit, papaya, sapodilla, tamarind.

Egyptian fruits

Harvest in Egypt is harvested in spring and autumn, so the "season" of fruit is almost always here. The exception is the border periods, for example, early spring, when the "winter" fruits have already departed, and the "summer" ones are just on the way.

Apricot, quince, orange, watermelon, banana, grape, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, carambola, kiwi, red banana, lemon, mango, marania, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.

Fruits in Cuba

In contrast to the same Egypt, the seasons in Cuba are expressed much more clearly. All year round you can buy pineapples, oranges, bananas, guava, papaya. In July-August, the most delicious mangoes, in the summer the season of mamonchillo, cherimoya, carambola and avocado also starts, in the spring - coconuts, watermelons, grapefruits.

Avocado, pineapple, annona, orange, banana, barbados cherry, grapefruit, guava, caimito, carambola, coconut, lime, lemon, mamonchillo, mango, passion fruit, papaya, sapodilla, tamarind, cherimoya.

Fruit in the Dominican Republic

In the tropical Dominican Republic, there are predictably a lot of fruits: from the most familiar ones like bananas and pineapples to exotic ones - granadillas, mamonchillos and sapots.

Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mamonchillo, mammon, mango, passionfruit, sea grapes, medlar, noni, papaya, pitahaya, sapota.

Have you ever wondered what a rich assortment of citrus fruits are? The list, of course, is not endless, but very long. Each variety has its own unique taste, unusual appearance and application. One thing unites all types of citrus fruits - the incredible smell of flowers and fruits. Fruits vary in color, shape, pulp, brightness of taste, but a bright aroma is their calling card.

It is believed that representatives of the citrus family were formed as a result of interspecific crossing. Some citrus fruits are obtained naturally, others have appeared thanks to the labors of breeders. Lime, mandarin, citron and are considered the progenitors of citruses. Various combinations of properties and qualities of these fruits have created the whole variety of sweet and sour, sunny citrus fruits.

Ugli (Uglifruit)

This citrus fruit is a successful hybrid of a mandarin and an orange. J. Sharp grafted a cutting of an unprepossessing plant into sour oranges and obtained a fruit superior in sweetness. He continued grafting until he developed a sugar variety with a minimum number of seeds. 15-20 years after the first experiment, Ugli fell in love in European countries. Today the citrus fruit is grown in Jamaica and Florida from December to April.

The name comes from the English "ugly" and means "ugly". We can safely say that this is the very case when you should not judge by appearance. A yellowish-green wrinkled peel with large pores and orange spots hides a juicy, sweet flesh underneath. The citrus fruit is easy to peel and separates into orange slices with a pleasant bitterness. The taste can be imagined as a combination of cloying tangerine with a noble note of grapefruit bitterness.

Uglifrut grows up to 10-15 cm in diameter. Ripe fruit should be heavy in weight. If, when you click on the spots, the fruit is strongly deformed, it means that it is overripe and has already begun to deteriorate. A special difference is the manufacturer's label or trademark printed on the peel. By the way, for decorative purposes, the tree is grown in tubs around the world, including in Russia.

Agli is eaten fresh. In cooking, it is used to make marmalade, jams, preserves, salads, yogurt, ice cream, sauces and candied fruits. Juice is used to flavor drinks and create cocktails.

It's hard to believe, but a citrus familiar from childhood is a natural hybrid of mandarin and pomelo. The plant was first discovered as early as 2500 BC. Its homeland is China, from where hundreds of years later the fruit spread to European countries. For this, the orange is also called the Chinese apple. The orange round fruit is protected by a dense skin that hides large grains of pulp.

It is known that lemon and orange are the most consumed and common citrus fruits. Unlike its sour counterpart, the sunny fruit is more often eaten in its natural form, and is also used in cooking for the preparation of candied fruits, salads, desserts, marmalade, jam, as a filling in chocolates and pastries. It is impossible to remain silent about the delicious orange juice, which is one of the most popular drinks in the world. The peel of the fruit is also used in the production of beverages, although alcoholic ones, such as wine or liquor.

Of course, we are mostly familiar with sweet oranges, but there are also bitter (orange), which you will learn about a little later.

King orange or red orange

In addition to the usual, orange, there are bloody oranges. They look very exotic, they are often called beetles. Citrus fruits owe their unusual name to red-colored pulp: from light to saturated. The point is the anthocyanin pigment and its concentration in various varieties. Outwardly, the beetle looks like an orange, it is smaller and has red-orange spots on the porous peel. The pulp contains practically no seeds. The slices are easily separated from each other.

The fruit is a natural mutation of the orange and is similar in taste. Red citrus is eaten fresh or used in salads, smoothies and sweet desserts. Rich juice looks attractive. Most varieties of blood fruit are grown in Mediterranean countries. The most famous of them are Moro, Sanguinello and Tarocco.

Fragrant bergamot is a descendant of bitter orange (orange) and lemon. The birthplace of the fruit is considered to be Southeast Asia. It is named after the Italian city of Bergamo, where the citrus was domesticated.

The pear-shaped, roundish fruit of dark green color is protected by a dense wrinkled peel. Due to the specific bitter-sour taste, fresh fruit is not often eaten. Marmalade and candied fruits are prepared from it, teas and confectionery are flavored. Essential oil with a pleasant refreshing aroma is used in perfumery.

A citrus fruit native to India, a descendant of the citron and lemon. Outwardly, it looks like a round, portly lemon. When rubbed, the leaves exude a delicious smell, similar to the spice of ginger and the freshness of eucalyptus. The yellow-sand smooth peel covers a pale, almost transparent, sour pulp with numerous small bones. Due to its spicy taste, Gayanima is a popular ingredient in marinades in Indian cuisine.

Scientists have long argued as to which citrus fruits were the ancestors of the grapefruit. Ultimately, it is believed that this is a natural hybrid of orange and pomelo. First, the plant was discovered in Barbados in 1650, and a little later in Jamaica, in 1814. Today, citrus has spread to most countries with a suitable subtropical climate. The name comes from the word "grape", which means "grapes". When ripe, the fruits of grapefruit closely gather side by side, resembling bunches of grapes.

A large rounded fruit reaches 10-15 cm in diameter, weighs about 300-500 g. The flesh is hidden under a dense orange shell, divided by bitter partitions. This variety of citrus fruits is varied in the color of sweet grains: from yellow to deep red. It is believed that the redder the flesh, the tastier it is. The number of small bones is minimal, there are representatives with their complete absence.

When choosing a grapefruit, give preference to heavy fruits. The fruit, unlike other citrus fruits, can retain its taste properties for a long time, even during heat treatment. Grapefruit is eaten fresh, used as an ingredient in dishes and drinks: salads, desserts, liqueurs and jams. Delicious spicy candied fruits are made from the peel. The fruit is peeled and freed from partitions, or cut across, after which the pulp is eaten out with a small spoon. The fruit, like juice, due to its composition, is included in the list of products for weight loss.

An intraspecific hybrid of tangerines - dekopon, which is also referred to as sumo, was discovered in Nagasaki in 1972. Citrus is native to Japan, South Korea, Brazil and some US states and is grown in large greenhouses. Fruits mainly in winter. Unlike its ancestors, the citrus fruit is larger in size and is decorated with a large, elongated tubercle at the top. The orange peel is easily separated and peeled off. Beneath it are hidden sweet, poured pitted pulp.

From the name it is clear that citrus comes from India. Outwardly, it looks like a voluminous tangerine with a relief peel and brightly defined slices. The fruit is used in folk medicine and in spiritual rituals. This is one of the oldest ancestors of citrus fruits. Currently considered endangered.

Yekan or anadomican, whose homeland is Japan, is still a mystery to breeders. Many are inclined to believe that this is a hybrid of pomelo and tangerine. The fruit was first discovered in 1886, and has been bred in China for some time.

Yekan can be compared to a grapefruit. The fruits are similar in size, weight and ways of eating. The fruit also has a slight bitterness of the partitions, but the pulp itself is much sweeter. Bright orange, sometimes red anadomican fell in love with the inhabitants of Asia. Farmers have even learned to grow citrus with five corners.

The second name of citrus fruit is estrogen. A separate type of citron, practically does not contain pulp, is used in religious ceremonies. Very large, grows 1.5-2 times the size of a human palm, slightly tapering from the base. The peel is massive, bumpy, elastic. The pulp is slightly sugary, does not have a pronounced aroma.

Indian lime comes from the country of the same name. Also called Palestinian and Colombian limes. The fruit is considered a hybrid of Mexican lime and sweet citron. According to other sources, this is the result of crossing lime and lime. Unfortunately, attempts by scientists to breed this variety in the laboratory have not been successful.

Light yellow fruits are spherical, or vice versa, slightly elongated. Thin smooth peel has a light, subtle smell. The flesh is transparent yellow, slightly sweet, even a little bland in taste, due to the absence of acids. The fruits of this plant are not edible. The tree is used as a rootstock.

Ichandarin (Yuzu)

A very interesting result of the hybridization of sour mandarin (sunki) and Ichan lemon. The ancient citrus plant of China and Tibet is considered an essential ingredient of the national cuisine. Outwardly, Ichandarin (aka Yunos or Yuzu) looks like a green, spherical lemon. The pulp is very sour, with a light tangerine flavor and a refreshing aroma. In cooking, it is used as an alternative to lemon or lime.

The citrus fruit is also called kabusu. It is a hybrid of bitter orange with primitive citrus fruits (papedas). Kabosu is native to China, but the people of Japan also cultivate this plant. The fruit is plucked from the tree as soon as it turns bright green. Outwardly, it is very similar to a lemon. And if you leave it on a branch, the kabusu turns yellow and becomes completely indistinguishable from its citrus counterpart.

Sour fruit - the owner of a transparent amber pulp with a slight lemon aroma and a large number of small, bitter seeds. Vinegar, marinades for fish and meat, seasonings, desserts, alcoholic and non-alcoholic drinks are prepared from citrus. Zest is used to flavor confectionery.

Calamansi or musky lime is a citrus fruit, similar in shape to a miniature spherical lime. The taste is clearly felt a combination of mandarin and lemon. It is considered the oldest citrus fruit, which served as an ancestor for many representatives. Valued in the Philippines. The fruit is used in cooking as an alternative to lemon or lime.

Calamondin (Citrofortunella)

Despite the fact that the plant is also called the dwarf orange, there is no direct relationship between citruses. The citrus fruit comes from the mandarin and the kumquat. The tree was discovered in Southeast Asia, spread throughout the world due to its unpretentiousness to temperature conditions. Citrofortunella can be grown at home as an ornamental plant. The fruits are small, round, similar to a small tangerine. Everything in this fruit is edible, even the orange thin peel that protects the sugar pulp. Jam and candied fruits are prepared from juicy mini-citrus with an unusual taste. Juice acts as an excellent marinade and addition to second courses.

The citrus fruit is called the sour orange, for its appearance and properties inherited from its ancestors: lemon and orange. Citrus looks like a weighty wrinkled lemon. Beneath the thick, warm yellow rind is orange flesh with a subtle, subtle citrus scent. Due to the unusual bitter-sour taste, the fruit is not eaten raw. Candied fruits and marmalade are prepared from it, juice is used as a seasoning. Seeds, leaves, flowers and rinds are used as raw materials for the preparation of oils used in cooking and perfumery.

The plant often decorates the urban landscape, or citrus fruits with an underdeveloped root system are moved to it. In folk medicine, karna is considered a drug against diseases of the circulatory, respiratory system and gastrointestinal tract.

Additional fruit names are Kombava citrus. This citrus with inedible sour pulp reaches about 4 cm in diameter. The dense wrinkled lime-colored zest is extremely rarely used in cooking. It may seem that citrus fruit does not have special significance for humans. This is not true. The plant is valued mainly for its dark green foliage. Traditional Thai, Indonesian, Cambodian, and also Malay dishes cannot do without it. Tom Yum soup is not possible without fragrant leaves with spicy sourness.

A Japanese citrus fruit grown as an ornamental plant. Bitter orange or canaliculata is the result of crossing an orange and a grapefruit. The sandy-orange fruits are considered inedible for their strong sour and unpleasant bitter taste.

This is the sweetest hybrid of mandarin and orange created by Pierre Clementin in the early 20th century. Outwardly, citrus is similar to tangerine, it is distinguished by a rich saffron color and a matte smoothness of the peel. Juicy, fragrant pulp surpasses its ancestors in sweetness, contains many seeds. The fruits are consumed fresh, in cooking they are used similarly to ancestral fruits.

An unusual citrus fruit is a hybrid of Fingerlime and limandarin Rangupr. Citrus was first discovered in Australia in 1990. Small fruits have a rich red-burgundy color. Blood limes are slightly sweeter than lemons and are eaten fresh and cooked.

Citrus is also called Australian, which is associated with the place of growth. Rounded greenish fruits, thick skin, light, almost transparent flesh. Candied fruit is prepared from the fruit, drinks are decorated and essential oil is obtained.

A miniature citrus fruit classified as a separate subgenus Fortunella. , or Kinkan reaches only 4 cm in length and 2 cm in diameter. Citrus originated in Southeast Asia, earning it the name Japanese and Golden orange. In fact, it looks like a small lemon with a rounded top. The slightly acidic flesh is paired with an edible honey rind. The fruit is eaten as an independent product, added to sweet dishes and baked with other products.

Most often, it is the Mexican lime that is mistaken for a representative of this citrus. It is depicted on the labels of drinks and products that include lime. Lime green neat fruit with a very acidic, translucent pulp. much more acidic than lemon, used in cooking for similar purposes. A fragrant essential oil is extracted from the zest and seeds. Ripe fruits always look weighty for their size.

Limetta is still a subject of controversy among breeders and citrus lovers. It is not known which fruits belong to the ancestors of citrus. Sweet or Italian lime is classified as both a lime and a lemon. It is possible that limetta originated from these fruits. The spherical pink-orange fruit is slightly flattened, pointed at the tip. The pulp is sweet, sour, pleasant in aroma. Drinks are prepared from citrus fruit, including alcoholic drinks, canned or turned into dried fruits.

A colorful citrus fruit, also called limonella, is a delicious hybrid of lime and kumquat, obtained in the early 20th century. Small, yellow-green oval fruit originated in China. The peel is edible sweet, the pulp with appetizing bitterness. Citrus makes refreshing drinks, lean dishes with an incredibly pleasant aroma.

Habitual and familiar to everyone, yellow, sour citrus is an ancient natural hybrid, originally from South Asia. There are versions that lemons are descended from lime and citron or orange and lime. In any case, these are healthy citruses - sources of vitamin C. The fruits are oval, yellow, with a narrowed top. Pulp with bones. Acidity varies by variety and growing conditions. There are many options for consuming citrus: eaten raw, preparing marinades, sauces, added to many dishes.

A beautiful, fragrant lemon got its name in honor of the Chinese city of Yichang. This is one of the rare types of citrus fruits that adorn the cities of Europe. Citrus fruit is resistant to adverse climatic conditions, decorated with yellow, light green and orange-orange fruits. Greenish beautiful foliage fits perfectly into the urban landscape. Flat fruits, similar to Kaffir lime, have a rich sour taste, so they are rarely eaten raw. In cooking, it replaces the usual lemon.

Meyer lemon (Meyer) or Chinese lemon is a hybrid of an ordinary lemon with an orange. It was discovered by Frank Meyer at the beginning of the 20th century. In China, citrus fruit is grown at home. Meyer lemon is distinguished by its large size, rich warm color and pleasant taste, appreciated by gourmets around the world.

Limandarin Rangpur

From the name it is clear that this is a hybrid of lemon and tangerine, from which it inherited its taste and appearance, respectively. First found in the city of Rangpur. The plant is used as a rootstock and decorates the urban interior with it. In cooking, it is used as a lemon, serves as an ingredient for the preparation of candied fruits and marmalade, and is added to juices for flavoring.

Otahite is a sweet rangpur discovered in Tahiti in 1813. It has a cloying taste when compared with other limandarins.

Sweet mandarin - a guest from southern China, is now grown in Asia and the Mediterranean countries. The fruit is round, slightly flattened, with a saffron-orange thin skin and sugary flesh. Depending on the variety, color and taste vary. The fruit is eaten fresh, many dishes, sauces and desserts are prepared, drinks and pastries are flavored.

Noble mandarin or royal mandarin

A citrus fruit with a noticeable, memorable appearance. It is a tangor - a hybrid of mandarin and sweet orange. Kunenbo or Cambodian mandarin came from Southwest China and Northeast India. Outwardly, it looks like an “aged” tangerine, a dark orange wrinkled, porous peel fits snugly to the slices, slightly outlining their contour. Rarely found on our shelves. The pulp is very sweet, with a lot of juice and a pleasant aroma. Noble mandarin is eaten on its own, or added to drinks and canned. The peel is used to flavor sweets and liqueurs.

Mandarin Unshio

Like many tangerines, Unshio (Inshiu, Satsuma) appeared in China, from where it spread to the countries of Southeast Asia. Citrus fruit is productive and adapts to low temperatures, therefore it is presented in European countries as an element of landscape design. Many mandarins imported to Russia belong to this variety.

The fruit is yellow-orange in color, round, slightly flattened from the top. The juicy pulp easily separates from a peel, does not contain seeds. Yingshiu is sweeter than regular tangerine, similar in use.

A hybrid of mandarin and kumquat is also called Orangequat. An attractive plant with an alluring sweet fragrance. The fruits are oval in shape, slightly elongated, similar to a kumquat enlarged at times. The sweet, edible rind ranges from orange to deep red-pink. The pulp is juicy, with a pleasant sour taste and slight bitterness. Mandarinokvat has a unique taste, which gives scope for gastronomic use. Marmalade and candied fruits are prepared from it, alcohol is flavored.

One of the representatives of the citron, which will be discussed later. It has a pleasant sweetness and less acidity. It grows in Morocco, ideal for making marmalade and candied fruit.

Delicious citrus fruit, obtained by the labors of breeders in 1931. Named after the city of the same name where it was bred. We can safely say that this is an excellent combination of tangerine and grapefruit. Rounded red-orange fruits with a slightly elongated top, reminiscent in shape. The skin is thin, but strong, easily peeled off. The pulp is sweet and sour, with a small amount of seeds. - a storehouse of folic acid, necessary for human health. Eaten fresh, squeeze the juice and add to pastries. Essential oil and peel flavor alcoholic beverages.

Citrus with a "murmuring name" is also referred to as honey. Murcott or Marcott was developed by scientists in the United States almost 100 years ago by crossing an orange with a tangerine. Today, the sweet citrus fruit has spread throughout the world and is even grown at home. The fruit is identical to the tangerine, surpassing it in sweetness and aroma. The only drawback is the excessive number of seeds, of which there are about 30. It is mainly used fresh.

Natural descendant of bitter orange and pomelo, found in the 17th century in the land of the rising sun. It looks like a large, elongated pear-shaped lemon. The crusts are light yellow, dense, easy to peel off. The filling is not juicy enough, with a persistent sour taste. Despite the strange gastronomic combination, citrus fruit can be eaten as an independent product.

Despite the name, citrus is not a grapefruit at all. Presumably, this is a descendant of pomelo and grapefruit or natural tangelo. The place of origin is also unknown.

Compared to grapefruit, the fruit is smaller and much sweeter. Thin light green-yellow skin with slight wrinkles, easily removed, exposing fragrant orange-pink flesh. Citrus makes delicious juice. The addition of citrus enriches the taste of dishes with a light, subtle bitterness.

So called the descendants of grapefruit and orange. The most popular representative is Chironha, discovered in the mountains of Puerto Rico in the fifties of the last century. The fruits are lemon-orange in color, the size of a grapefruit, slightly elongated. The pulp is very close to orange in taste. The fruit is canned, candied fruits are made from it, or the pulp is eaten with a small spoon, after cutting it in half.

The famous tangor is the result of a mixture of tangerine and orange, found in 1920 in Jamaica. Citrus fruit is also called tambor and mandora. The fruit is larger than a tangerine, with a thick orange-reddish skin. Pulp with a lot of juice and seeds, at the same time combines the taste qualities of predecessor fruits. Eaten fresh and used in cooking.

One of the memorable, unusual plants, originally from Eastern Australia. Fingerlime resembles a finger or a small thin cucumber: an oval, oblong fruit, about 10 cm. Under the thin skin of different colors (from transparent yellow to red-pink), the flesh of the corresponding shade is hidden. The shape of the contents is similar to fish eggs, has a sour taste and a persistent citrus aroma. The original is added to ready-made dishes and decorate them.

Ancient plants that scientists believe are the ancestors of many citrus fruits, including the kumquat and lime. Green fruits with thick wrinkled skin are covered with dark spots. The pulp is dense, rich in aromatic oil, therefore it is inedible. Papeda is resistant to frost, often used for citrus rootstocks with an underdeveloped root system.

A plant with a very interesting origin. Tahiti lime, as it is also called, is the result of crossing three fruits: sweet lemon, grapefruit and micro-citrus. A small rich green oval-shaped fruit with yellow-green flesh. First discovered in the United States, grown in countries with a subtropical climate. Persian lime is used to flavor confectionery and alcoholic products.

A large citrus that came from the shores of Asia and China. It is also called Pompelmus (Portuguese for "swollen lemon") and Sheddock (after the captain who brought the seeds to western India).

The fruit is large, yellow, similar to grapefruit, reaches 10 kg in weight. Under the thick fragrant and oily peel contains a dryish pulp, separated by bitter partitions. The contents are yellow, light green and red. Pompelmus is much sweeter than grapefruit. It is eaten fresh, included as an ingredient in various dishes. For example, the national cuisine of China and Thailand is not complete without this product.

So we got to the bitter orange, which is also called Bigaradia and Chinotto. This is a natural hybrid of mandarin and pomelo, inedible due to the specific sour taste. The Asian citrus fruit is mainly valued for its aromatic zest. Today it is grown in the Mediterranean, found only as a cultivated plant. In many countries, the orange has been domesticated and planted in pots, decorate houses and apartments. Round, shriveled fruits are covered with a red-orange skin. It peels off easily, releasing a pleasant lemon-orange flesh. Jam and marmalade are prepared from the fruit, drinks and pastries are flavored with zest. The ground peel is used as a spicy spice. Essential oil is used in medicine, cosmetology, and perfumery.

Citrus fruit is considered the most delicious tangerine in the world, also referred to as Suntara or Golden Citrus. Born in the mountains of India and widely distributed in countries with a suitable hot climate. In some countries it is grown as a houseplant for decoration. Orange smooth fruit with a thin skin and sugar, incredibly fragrant pulp. Eat and use like a normal tangerine.

This plant is the closest relative of the lemon, also called Trifoliata, the wild and rough-skinned lemon. Since ancient times, poncirus has grown in northern China. Frost resistant, often used as rootstock. Small yellow fruits are covered with soft fluff. Elastic, dense skin is peeled off badly. The pulp is oily, strongly bitter, therefore it is not used in cooking.

Rangeron (Tashkent lemon)

A variety of lemons bred in Tashkent, for which it is also called the Tashkent lemon. Smooth, rounded fruit has a pleasant citrus smell with a slight hint of pine needles. Inside and out, the fruit is painted in a warm, rich orange color. The skin is sweet and edible. It tastes like an orange with a delicate sourness.

In fact, these are the names of different fruits. Oroblanco was bred in the USA in 1970 by hybridizing pomelo and grapefruit. In 1984, Israeli scientists recrossed the new plant with a grapefruit and produced a fruit that was superior in sweetness, after which they named Sweety. Both citrus fruits are also referred to as pomelit.

Light yellow or greenish fruits are covered with a bitter, thick peel. The pulp of a delicate, yellow-beige color is divided into slices and framed by a bitter film. Virtually no seeds. Sweets are eaten like a grapefruit, cut in half and taking out sweet grains with a teaspoon. Like many citrus fruits, it is used to prepare unusual dishes and candied fruits. Essential oil is popular for making perfume compositions.

The fruit belongs to the bitter oranges, grows in Seville. Outwardly similar to a mandarin, slightly larger in size. It is not consumed on its own due to an unpleasant taste. It is used for the preparation of marmalade, flavoring of alcoholic products, and also as a rootstock.

Japanese citrus fruit obtained by combining paped and tangerine. Sudachi looks like a slightly rounded, green mandarin, covered with a dense peel. The pulp is comparable to a lime: light green, juicy, overly acidic. Juice is used instead of vinegar, marinades and sauces are prepared from it, drinks and desserts are flavored.

A very sour tangerine that comes from China. Small citrus fruits are flattened, packed in an orange-yellow thin skin. The pulp is very acidic, therefore it is not used in its natural form, it serves as a product for the preparation of desserts, marinades and candied fruits. The Sunkata tree is used as a rootstock.

A group of citrus fruits derived from sweet mandarin (tangerine) and orange is called Tangor. The most famous representatives - Ortanik and Murcott are described in detail in the article.

It is worth saying that "tangerine" does not apply to botanical terms and plant classification. This is a variety of very sweet tangerines grown in China and the United States. The fruit is rich orange in color, easily peeled from a thin peel. The pulp is juicy, pitted. Eat and use like a normal tangerine.

Citrus fruits, which appeared from tangerine (sweet tangerine) and grapefruit, are called Tangelo. The first plant was obtained in 1897 in the states. One of the brightest representatives is Mineola. Most Tangelos do not grow naturally and require hand pollination. All fruits are large in size and have a sweet taste.

Descendant of orange and mandarin, bred on the island of Taiwan. It is considered the most delicious oriental citrus. Tankan differs from mandarin in bright red color. The skin is thin and easy to peel off. The pulp is slightly sugary, juicy, smells delicious. Citrus fruit is used in Japanese cuisine.

Thomasville (Citranzhquat)

The name itself indicates the ancestors of the plant. Obviously, this is a descendant of kumquat and citrange. The first fruits were obtained in 1923, in the US city of the same name. The citrus fruit looks like a small, pear-shaped lemon with a thin skin. It can be used in different ways, depending on the degree of maturity. Ripe fruits, similar in taste to lime, are used in a similar way. Replace lemon with green citranium.

African cherry oranges are also called Citropsis, Frocitrus. The plant lives in Africa. Small orange fruits resemble tangerines, they smell very tasty. The pulp hides from 1 to 3 large seeds. Citrus fruit is consumed like mandarin, used in folk medicine in Africa. Also, this plant is considered the strongest aphrodisiac.

The result of the hybridization of lemon and tangerine, the appearance and taste of which confuses many people. The fruit looks like an orange lemon, and tastes like a sweet and sour tangerine. Like both parents, it is used in cooking.

Another interesting citrus fruit derived from sweet orange and poncirus. Citrange is similar to citrandarine, slightly larger, with a smooth surface. The taste is not the most pleasant, so the fruit is not eaten fresh. It serves as a raw material for the preparation of jam and marmalade.

One of the oldest citrus fruits with the largest fruits and thickest skin. Cedrat, as it is called, was the first citrus brought to Europe.

The citrus fruit looks like a large, elongated lemon with a characteristic soft color. The peel reaches 2-5 cm, occupies about half of the volume. The pulp is sour, cloying or slightly bitter can be felt. Fresh fruit is usually not eaten. The filling is suitable for making jam, and the massive shell goes for candied fruit. An essential oil is also obtained from citron, which is used in many industries.

The original and memorable citron "Buddha's fingers". Due to an unknown anomaly, the fruit sprouts do not fuse together, forming a fruit that looks like a human hand. Fruits of yellow-beige color contain many seeds and a minimum of pulp. The fruit smells very good. Candied fruits, marmalade and jam are prepared from the zest, grind it and add it as a seasoning to the main dishes.

Japanese citrus with a very interesting taste, the result of crossing tangerine and grapefruit. Large lemon-colored fruits with a very thick skin. The pulp is sour, does not have sweetness, but on the contrary, it is slightly bitter due to partitions. The fruit is eaten fresh, like grapefruit.

Citrus halimii

Citrus halimii (Mountain Citron) is a very little known fruit from Southeast Asia. It grows in the Malaysian peninsula and the adjacent peninsula of Thailand and some isolated Indonesian islands. It contains sour fruits. In Thailand, it grows in the rain forests of the southern regions between altitudes of 900 to 1800 m. In fact, this fruit was identified by botanists not so long ago. It was described for the first time in 1973.

Medieval tree up to 10 m high with rosehip thorns. The leaves are oval, 8-15 cm long. The flowers are white, fragrant, 1-2 cm. The fruits are round, small 5-7 cm wide, edible, sour, thick, 6 mm, tightly connected to the flesh, orange at maturity, yellow-green segments, flesh less juicy. Seeds are large, up to 2 cm, many.

Mountain citrus fruits are sour. They are used as nutrients such as lemons in salads and other culinary preparations in Southeast Asia. Mountain citron is collected only from wild ones. It is not cultivated. Many times people simply protect the plant to have in their home gardens.

citrus crops are evergreen trees or shrubs belonging to the genus Citrus. In Latin, the word citrus means lemon tree.

The height of the trees rarely exceeds 12 m. The leaves are ovate, there are spines in the axils of the leaves. The plant has very fragrant flowers. The fruits are juicy, with a dense peel, in many species are edible.

These plants are native to the southern slopes of the Himalayas (orange), India, Malaysia and Fiji (grapefruit), South China and South Vietnam (mandarin). The origin of the lemon is unknown, probably its homeland is India.

Citrus crops are grown in South America, the USA, North Africa, Southern Europe and the Mediterranean region. They are cultivated in a plantation way. On the territory of Russia, citruses are grown only in the Sochi region, where tangerine trees can be found in places protected from the wind. On the territory of the former Soviet Union, citrus fruits are common in the countries of the Caucasus.

Consumption of citrus fruits. Citrus fruits are consumed fresh. In addition to fresh consumption, juices, compotes, jams, candied fruits, marmalade, sweets, essences are prepared from fruits. They are part of a variety of liqueurs, mixed drinks.

As a spice, citruses are used in the preparation of various sweet dishes, biscuits, sauces, fish, poultry and rice dishes. Fruit salads are made from fruits. Syrup and juice from citrus fruits is considered the most useful and delicious drink.

Dried lemon peel (zest) serves as a spice with a refreshing taste and persistent aroma. To keep the zest in the best possible way, cut the rind in a thin layer, being careful not to touch the inner white layer. Lemon zest can be finely grated and used as a spice and raw. If you pour boiling water over the lemon or put it in hot water for a few seconds, the aroma of lemon peel will become much stronger. Lemon peel gives products, especially dough, a refreshing aroma. It is also added to vegetable soups, cabbage soup, borscht, meat and fish dishes, aspic dishes and cold.

Lemon juice improves the taste of various dishes, for example, Viennese schnitzel, fried fish, cold appetizers, salads, etc. Lemon juice can be used in cooking instead of vinegar, this gives housewives additional options.

Chemical composition of citrus fruits. Different types of these plants have a similar chemical composition, almost all citrus fruits contain sugar, organic acids, vitamins, pectin substances, mineral salts, macro and microelements, phytoncides, essential oils and other useful substances. One lemon or, for example, an orange contains up to 100 mg of vitamin C. Vitamin C in citrus fruits is not destroyed during long-term storage and even during processing. Citrus fruits also contain another valuable vitamin - vitamin P, which is very important for strengthening the circulatory system and has a beneficial effect on the activity of the thyroid gland. Most vitamins are found in the young parts of the plant: shoots, fruits, leaves.

Useful properties of citrus fruits were known in antiquity. Citruses contribute to the formation of gastric juice and improve the functioning of the gallbladder, have a beneficial effect on the digestive process. Due to the large amount of vitamin C, these fruits protect the human body from various colds, contribute to a quick recovery, and their regular consumption strengthens the immune system. The pharmacological properties of citrus fruits are slightly different, for example, lemon is used in the prevention and treatment of viral infections, grapefruit strengthens blood vessels and protects against heart attack, orange normalizes bowel function, etc.

In folk medicine, it is also used citrus fruit juice, which has the ability to kill harmful microorganisms and stop their growth, it contains valuable biologically active substances that improve human health.

Essential oil of citrus fruits used for massage, added to water when taking a bath. It has a beneficial effect on the nervous system, stimulates the activity of the gastrointestinal tract, has an anti-inflammatory, stimulating, analgesic effect, lowers blood pressure. Due to its antiseptic properties, the essential oil is effective in the treatment of skin diseases, and also plays an important role in stimulating the genital area.

What are citrus fruits?

List of fruits of the citrus family:

Ugli This is a hybrid that combines grapefruit, orange and tangerine. Ugli is a fruit from Jamaica. Grown in Florida. Translated from English, the word ugly means ugly, the fruit got its name for its not very beautiful appearance. The peel of the fruit is rough, wrinkled, greenish-yellow. But the pulp of this fruit is very juicy and tasty, combining the sweetness of mandarin and the subtle spicy taste of grapefruit. The fruit is consumed fresh and in cooking.

Orange(Chinese apple)is the fruit of the orange tree, originally from China. A hybrid obtained in antiquity, apparently, is a mixture of mandarin and pomelo. The orange fruit is rounded, covered with a dense peel of all shades of orange. Inside the orange is the pulp divided into slices, which are easily separated from each other. They eat fresh orange fruits, prepare candied fruits, jams, marmalade from them, and use them to flavor confectionery. Orange juice is one of the most common and healthy fruit juices, it quenches thirst well. Wines and liqueurs are infused on the peel of the fruit, and the fruits are candied.

Bergamot or orange-bergamotThis is a hybrid obtained by crossing an orange (bitter orange variety) and a lemon. The name "bergamot" was given in honor of the Italian city of Bergamo, where it was first cultivated. The homeland of the plant is Southeast Asia. The fruit of bergamot is pear-shaped, has a sour-bitter taste. Marmalade is made from bergamot and candied fruits are boiled. Essential oil extracted from fruits and flowers is used in perfumery and confectionery. Bergamot peel is used in perfumery because of its ability to combine with different scents to form a bouquet of scents that complement each other. Fresh bergamot is not consumed.

Bigaradia or PomeranianThis is a hybrid obtained by crossing a mandarin and a pomelo. The homeland of the plant is Southeast Asia. The fruit is berry-shaped, slightly flattened. In cooking, fruit zest, essential oils and infusions of flowers and leaves of bigaradia are used, they are added to sweets, marmalades, dessert dishes, tinctures, liqueurs, and are also used as additives to meat and fish dishes. The zest is also used for coloring and flavoring drinks. In fresh form, orange fruits are usually not consumed because of the strong aroma of perfumery, to which bigaradii juice gives off.

Gayanima originally from India. It grows wild in Central and South India. The fruit is the size of a large lemon, very fragrant. The aroma of the fruit resembles the smell of ginger or eucalyptus. Gayanima has a very sour, spicy taste. In cooking, this fruit is used in the preparation of marinades.

Grapefruit presumably the result of natural hybridization of orange and pomelo. It was first discovered in 1650 in Barbados, then in Jamaica in 1814. To date, grapefruit is grown in almost all subtropical countries of the world. Grapefruit fruits are large, weighing from 150 to 500 g, spherical, with a pleasant smell, juicy and sour pulp with a taste of bitterness, divided into slices. The color of the flesh varies depending on the variety from light yellow to ruby ​​red. Moreover, the more red hue the grapefruit pulp contains, the sweeter it is. In encyclopedias, this fruit is classified as a dietary fruit. Grapefruit fruits are eaten fresh. They withstand long-term storage better than other citrus fruits, without losing their taste, and do not change their taste as a result of cooking. Grapefruits are used to make jams, jams, juices, liqueurs, they are used in the confectionery industry. Candied fruits are made from the peel of the fruit. The sour grapefruit pairs well with seafood, especially fish and shellfish.

Rough-skinned lemon or wild lemon originally from China and India. Cultivated in South Asia, Latin America, Japan. The fruits of wild lemon are large and round, yellow in color. In cooking, they are used in the same way as ordinary lemons; prepare candied fruits, jams, marmalade, use for aromatization of confectionery and drinks. Lemon slices decorate fish, meat and seafood dishes. Wild lemon juice for culinary purposes is used to improve the taste of fish and meat dishes, cold appetizers and salads, added to sauces, confectionery, drinks and syrups.

Dekopon or Sumo originated in 1972 in Nagasaki, a prefecture of Japan, as a hybrid of mandarin and ponkan. The name of this fruit is made up of 2 words: Deko (the meaning of this word is "uneven", due to the protrusion on the top of the fruit) and Pon (the first syllable from the word Ponkan). The fruit looks like a huge tangerine, the peel of which is rough, yellow-orange in color. The pulp of the fruit is dense, pitted, very tasty, the sweetness of the fruit is balanced by a light refreshing sourness. In Japan, this fruit is quite expensive due to its size and exquisite taste. Depocon is grown in large greenhouses and harvested from December to February. After picking, the fruits are stored at a certain temperature for 20 - 40 days to reduce the level of citric acid and increase sugar, after which the fruit becomes sweeter and more attractive in taste.

wild indian orange originally from India. This plant is one of the oldest ancestors of modern citrus fruits, and is currently an endangered species. The fruit is used for medicinal purposes and spiritual rites in India.

Iekan or Anadomican is a citrus fruit very similar to the mandarin, found in Japan in Yamaguchi Prefecture. The fruit is medium-sized, shiny, bright red. The peel of the fruit is thick, while it is easy to peel with your hands, the flesh is very juicy, slightly sour and bitter, but sweeter than that of a grapefruit. The chemical composition of this fruit contains a large amount of vitamins. The fruit is consumed fresh, in the form of juice and in cooking.

Indian lime, Palestinian lime or Colombian lime until recently it was considered a hybrid of lime and lime, but modern attempts to cross these plants have not given similar results. India is considered to be the birthplace of this lime. The fruits are spherical or slightly elongated, at the base of the fruit there is a small nipple. The smooth, yellow-orange peel adheres tightly to the pulp. The aroma of the peel is slightly oily. The pulp is very juicy, tender, straw-colored, due to the fact that there is no acid in the fruit, the pulp is fresh, slightly sweet. The fruits of the Indian lime are greatly influenced by climatic conditions. Those fruits that grow in the desert are very different in size, color, shape, skin surface from those growing in cooler coastal regions. In cooking, the Palestinian lime is practically not used because of its insipid taste. In India, Egypt, Israel and Palestine, it is often used as a rootstock.

Yemeni citron this is a special kind of citron, the pulp of the fruit does not contain segments and bubbles with juice. The fruit is large. Most fruits are elongated and spiky. The peel is rough and corrugated, yellow. The fruit is sweet, soft and pleasant in taste - almost odorless. This variety of citron is used for religious purposes.

Kabosu it is a hybrid of papeda fruit and bitter orange. Originated and grown in China. This fruit is most popular in Japan. The fruit is not large, green in color with a tart, sour taste and a unique aroma reminiscent of an ordinary lemon. Kabosu fruit vinegar is used as a seasoning for flavoring fish. The juice is rich in acidity and is used in Japanese cuisine in a wide range of foods, including condiments, juices, soft drinks, frozen desserts, snacks, cakes and alcoholic beverages, and the pulp is used in various desserts and main dishes. Kabosu zest is used to add a pleasant flavor to baked goods and desserts.

Calamondin or dwarf orangeis a citrus hybrid from crossing a mandarin with a kumquat. Calamondin is native to Southeast Asia. This houseplant is specially adapted for fruiting at home. Calamondin fruits are small, round, similar to small tangerines, with a thin orange, fragrant and sweet peel. The pulp of calamondin is juicy, with a pronounced sourness and a large number of seeds, which is why fresh fruit is rarely eaten. But this representative of citrus fruits has one great advantage - it can be eaten with the peel, the sweet taste of which compensates for the sour taste of the pulp. Calamondin is used to flavor dishes and drinks; marmalade, jam, jelly and jam are prepared from it. Quite often, lemon is replaced with calamondin. Some housewives make candied fruits, and also put a few slices of this fruit while cooking jam - then it acquires an unusual and at the same time very pleasant citrus aroma and taste. In Asian cuisine, the juice is used in seasonal fish, poultry and pork dishes.

Karna or sour orange supposedly a natural hybrid of bitter orange and lemon. The homeland of the fruit is presumably the northwestern part of India and China. The fruit is large, round or oval, usually with a prominent nipple. The color of the fruit is golden yellow to deep orange. The color of the pulp is dull orange, the pulp with coarse fibers, juicy, with a slight aroma. The taste of the fruit is very sour, bitter and unpleasant, candied fruits and orange marmalade are made from the fruit, which the British love very much. Sour oranges are generally not eaten fresh. From flowers, leaves, seeds and peel, oil is extracted, which is used in the perfume industry, cooking and wine and vodka products. Sour orange juice is used as a condiment. This fruit is considered an important medicinal plant.

kaffir lime or kaffir lime subspecies of the citrus family. Its skin is dark green and rough. The fruit itself is inedible, the peel is sometimes used in cooking, but the main value of kaffir lime lies in its leaves. There is little juice in kaffir lime fruits and it is very acidic. The bouquet of kaffir lime is undeniably citrusy, but its full lemon flavor comes out when the leaves are torn or cut. Thai cuisine is inconceivable without kaffir lime leaves; they are also used by Malay, Burmese and Indonesian chefs. The leaves are torn into pieces or cut into strips and used in soups (especially sour ones) and in curries. Finely grated zest is sometimes added to fish and chicken dishes. Dried kaffir lime leaves retain their flavor for several months if stored in a tightly sealed container in a cool, dry place. They are used in much the same way as bay leaves and do not need to be pre-soaked.

Clementine is a variety of mandarin, a hybrid of mandarin and orange. This fruit was bred in 1902 in Algeria in the garden of an orphanage run by Pierre Clementin, hence the name of the fruit. The fruits are shaped like tangerines, but are sweeter with a surprisingly pleasant aroma, smooth, glossy, fairly hard surface of a rich dark orange color. They tend to be very easy to peel, like tangerines, with numerous pitted flesh. Clementine fruits are juicy, sweet and fragrant. Clementines are consumed fresh, and are also used to prepare various dishes and drinks. These sweet and juicy citrus fruits make excellent pastries, desserts, sauces, marinades and much, much more. The juice is frozen for sorbet. English often usedclementine for the preparation of exquisite alcoholic beverages, and also add its candied fruits to brandy. Clementine juice goes very well with meat dishes.

noble mandarin, royal mandarin or Cunebo. This fruit is native to southwest China and northeast India. The fruits are large, spherical, dark orange. Sweet, juicy and fragrant pulp is divided into segments that are very easily separated from each other. Royal tangerines are eaten fresh, they are used to make jams and marmalade, and they are also processed into juice and used in the production of drinks and cocktails. The rind (or the whole fruit) can be used to flavor liqueurs and sweets.

Kikudaidai, Canaliculata or bitter orange this is a hybrid obtained in antiquity, apparently, is a mixture of orange and grapefruit. In the middle of the 18th century in Japan, this variety was already grown in gardens as an ornamental plant. The fruits are small, round, bright orange, very juicy, sour and bitter, considered inedible. In addition to beautiful and original fruits, the plant has juicy, bright green glossy foliage. Until now, this plant is grown for decorative purposes.

Corsican lemon, Citron, fingered lemon or Buddha hand The oldest citrus fruit comes from India. Citron is the first citrus fruit introduced to the Mediterranean. This variety of citrus fruits differs from the rest in the processes resembling fingers, the processes do not grow together and are divided among themselves almost to the base, which makes the fruit look like a hand or fingers of a person. For Buddhists, the fruit is considered sacred, according to legend, the Buddha left a memory of himself in this way. The fruits are large, weighing up to 1 kg, with a bumpy yellow surface, contain lemon-colored pulp and a large number of seeds. The juice is sour and very aromatic. Fresh fruits of the Corsican lemon are not used for food because of the bitter taste. The crust is used as a seasoning for various Indian dishes. Jam is made from it, marmalade, candied fruits, marinades are made.

blood orange, red orange, or Pigmented orange often referred to as a hybrid of pomelo and tangerine, although in fact it is a natural mutation of a regular orange. This color is given to it by the presence of anthocyanins, pigments that are quite common in flowers and fruits, but unusual for citrus fruits. Anthocyanins are the same substance that makes cranberries red and blueberries blue. The first plantings of blood oranges were grown exclusively in the area of ​​Mount Etna in Sicily. Because of their luxurious appearance and distinct taste, red oranges were originally reserved for royalty. These oranges are delicious fresh. Blood orange juice is used in the same recipes as regular oranges, but it is also good on its own. The dark red color of the juice makes it an ideal ingredient for cocktails. Red oranges are also used to make wonderful jams, jams, sherbets and marmalades. Housewives use slices of this fruit as a decoration for desserts: pies, cheesecakes and ice cream. Blood orange zest is used for baking. Blood oranges are also used in savory dishes. Chopped, they are added to salads and sauces. They are ideal for chutneys and complement seafood, pork, chicken and duck dishes well.

blood lime it is a natural hybrid of finger lime and rangpur, which appeared as a result of free pollination. The first blood lime fruits appeared in Australia in 1990. The fruits are very attractive, oval in shape. The color of the fruit varies from golden to blood red. The pulp and juice can be from a slight reddish hue to an intense dark red color. Fresh juice has a sharp, fresh, clean flavor. These fruits are sour like lemons and have a light, attractive flavor. They are used fresh in cooking. Blood lime is used to make marmalade, jam, syrups, juices, drinks and sauces.

round lime or Australian round lime found in southeastern Australia. The fruits are small, round, with a thick skin of green or greenish-yellow color. The flesh is pale green and has a strong citrus aroma. They use it fresh, prepare jams, marmalade. Round lime slices decorate cold drinks. The peel is used in cooking, candied fruits are prepared from it, essential oil is extracted.

Kumquat, Fortunella, Kinkan, Japanese orange or golden orange. The birthplace of this fruit is South China, in the manuscripts this plant was described as early as 1178. The kumquat is golden yellow, orange or fiery orange in appearance, resembling a small orange. The peel of the fruit is smooth, soft, sweetish-spicy, thin and fleshy. The pulp is juicy, with a sour taste. The fruit usually contains 3-6 cloves and 2-5 seeds. Kumquat tastes like a tangerine with a slight sourness. The combination of a sweetish rind and sour pulp makes this fruit an unforgettable taste. The fruit is very popular due to its nutritional qualities and taste. It is also called the fruit of the sages, since it was he who was the staple food of ancient Chinese and Japanese scientists. Kumquat is consumed both raw and processed (jam, marmalade), it is used to decorate the table, added to fruit salads, sauces are made from it, baked with meat and fish, jam is boiled, candied and candied fruits are made.

lemon ichansky originally from Southwest China. The fruit is named after the city of Yichang. Known for its unusual hardiness, the plant can be grown in areas of moderate frost and damp conditions. This is perhaps the only type of citrus that is grown on the streets of cities in Europe and America as an ornamental plant. The fruits are very fragrant, small, oval or flat, somewhat reminiscent of Kaffir lime fruits. The peel of the fruit is tough, pale yellow, green or orange. The inside contains many large seeds and a small amount of bitter and sour juice. Due to the fact that fruits are too acidic, they are not consumed fresh. In cooking, it is used in the same way as a regular lemon.

real lime, lime sour or mexican lime originally from Southeast Asia. The fruits are not large, ovoid. The peel is thin, green or yellowish-green in color. The pulp is very juicy and sour, slightly greenish, there are very few or no seeds in this fruit. Mexican lime fruit oil is green in color and has a delicate aroma of fresh fruit. In cooking, a real lime is very popular, it goes well with Asian dishes, it is used in the preparation of soups, meat dishes and salads. Mexican lime slices decorate cocktails and alcoholic drinks.

lime sweet or Limetta considered a hybrid, but its parents are not known. This lime is native to India. It is very rare in the wild. The fruits are spherical, slightly flattened, very similar to a lemon. The peel of the fruit is of medium thickness, corrugated, bright red. The pulp is juicy, with a pleasant aroma, sweet and sour, divided into slices. Sweet lime is used to make canned food and drinks. The plant is valued for its decorative effect.

Limandarin or limonia it is a hybrid of mandarin with lime or lemon. Limandarins have been bred in China for a long time. In Japan it is known as haim, in Brazil it is known as kravo. In a number of countries it is cultivated for its fruits. The fruits are about 5 cm in diameter, the peel is thin, easily separated. The skin and flesh are dark orange. Chinese reddish lemons that appear on the shelves of our stores are typical lemons. Limandarin tastes sour, but slightly milder than lemon. Most of the lemons, on the outside, look more like tangerines than lemons, but you won’t be able to eat them like tangerines: with their acid, they resemble pure lemons. The fruits are used in cooking for the preparation of marmalade, in canning. But sometimes they eat it fresh - there are lovers. In India, limandarin juice is often added to tangerine juice for its exquisite flavor.

limequat or Limonella is a hybrid of lime and kumquat. The hybrid was bred in 1909 in China. The fruit is small, oval, yellow-green in color, has a lime flavor. The limequat fruit combines the sweetness of the skin of the kumquat and the acidity of the lemon. The peel has a pronounced sweet taste, the flesh is bittersweet, juicy. Limequat juice is used in the same way as lemon juice. Limequat is used in many recipes in place of lemons or limes. They are used to make puddings and pie fillings. Limequat rind zest is used in recipes in place of orange or lemon zest for icing or meringue. Limequat pulp is used in fruit salads to add astringency. All varieties of limequat are very decorative, but they won popularity not only for their spectacular appearance. The plant is not afraid of frost, very productive and begins to bear fruit at an early age.

Lemon most likely it is a hybrid that spontaneously arose in nature and developed as a separate species for a long time. Homeland lemon - Southeast Asia. About 14 million tons of lemons are harvested every year in the world. The leaders are India and Mexico. The fruit is oval in shape, narrowed at both ends, with a nipple at the top, light yellow in color. The flesh of the fruit, sour, greenish-yellow, consists of hairs filled with juice. In cooking, sliced ​​​​and whole lemon, its zest and juice are used. Drinks are prepared from lemons, it is added to tea (in the West, tea with lemon is called “Russian tea”). Lemon juice is added to all kinds of sauces, poured over fried kidneys, brains and other offal, game, and added to many national dishes from different countries. Lemon is indispensable in hodgepodges, in many meat and fish dishes. It is served with kebabs, and in general with almost any meat cooked on a fire. Lemon is added to fruit and berry and fruit and vegetable, sweet dishes and cookies. Lemon cakes and pies have a great taste. You can find lemon in recipes for many types of dough, jams, creams, syrups, jellies, mousses, ice cream. Lemon can be cut into small pieces, mixed with sugar and stored in a glass jar in the refrigerator. With this method, the beneficial properties of lemon will be preserved. Candied lemon slices are added to tea. And if lemon juice is added to freshly squeezed juices, they will acquire a refreshing aroma and will be additionally enriched with vitamins. It is worth remembering that the largest amount of essential oils is found in the lemon peel. That is why this part is most suitable for flavoring dishes. But the white layer of the skin is highly discouraged, since during heat treatment it will add a certain amount of bitterness to your dishes. Lemon juice or zest is added for piquancy to the dough when baking pies. From lemon with sugar, you can prepare an independent filling.

Mayer lemon or Chinese lemon This is an ornamental plant, a hybrid of lemon and orange. The lemon got its name in honor of Frank Meyer, who in 1908 discovered this plant in the vicinity of Beijing. Homeland of this lemon in China, where it is grown in flower pots as an ornamental plant, Mayer's lemon is very prolific. The fruits are round, large, slightly yellower than a regular lemon, when ripe they acquire an orange tint. The pulp is tender, juicy, slightly bitter, dark yellow in color, practically without juice, it contains a small amount of seeds. Fruit weight about 120 g.

Come from Mandarin from southern China. In India, the countries of Indochina, China, South Korea and Japan - the most common citrus culture. It is also widely cultivated throughout the Mediterranean. On the territory of the former Soviet Union, tangerines are grown on the Black Sea coast, in Abkhazia and in the Sochi region, which are considered the northernmost areas of their cultivation. It does not occur in the wild. The mandarin fruit is slightly flattened from the base to the top. Tangerines stand out among other citrus fruits in that the fruits have a thin peel that is easily separated from the pulp (in some varieties, the peel is separated from the pulp by an air layer). The pulp is easily divided into 10 - 12 slices, each of which contains one or two seeds. The pulp of the fruit is orange or yellow, consists of many sacs filled with juice. Tangerines are a valuable dietary product that increases appetite, improves metabolic processes and saturates the body with vitamins in winter. Mandarin fruits are used both fresh and for the manufacture of fruit juices, compotes, jellies, jams and alcoholic beverages. As a spice, it is used in the preparation of various sweet dishes, biscuits, sauces, fish, poultry, rice dishes and fruit salads. Everything is used in cooking; zest, peel, flowers, juice and even seeds. Tangerines are used in cooking to add sourness and flavor to the dish. Try using mandarin juice when cooking poultry dishes, I'm sure you'll like it.

Mandarin Unshio originally from China, a little later it began to be cultivated in southern Japan. At the moment, this variety is common in Southeast Asia and in many European countries, where it is grown mainly as an ornamental houseplant. The Unshio variety differs from others in its high yield and resistance to low temperatures. Many tangerines sold in Russia are representatives of this variety. Unshio fruits are tuberous, spherical, slightly flattened at the base, weighing about 80 g. The peel is bright orange, easily separated from the pulp. The pulp is very juicy, fleshy, has a pleasant sweet taste with a barely noticeable sourness. Unshio variety is considered seedless. The quality and taste of the fruits are exceptional. They are consumed fresh and used in cooking like ordinary tangerines.

Moroccan citron, as its name implies, it comes from Morocco, where today it is grown in large quantities. The pulp of this fruit is low in acid and the taste is described as sweet lemon.

Murcott is a hybrid of mandarin and tangerine. The variety was bred in 1913 in the USA. In Japan, it is cultivated as a tub plant for its decorative qualities. The fruit is not large, flattened at both ends, the peel is yellow-orange, thin, smooth, it fits quite tightly to the pulp. The pulp is orange, tender, juicy, fragrant, tastes very sweet (Murccot ​​translates as honey), according to some people, there are hints of mango in the taste of this fruit. There are many seeds, up to 30, this is the only drawback of this fruit. The popularity of the fruit is constantly increasing due to the excellent palatability of the orange pulp. Murcotta is mostly consumed fresh.

Mineola is a hybrid of tangerine and grapefruit. The first fruit appeared in 1931, named after the city of Minneola in Florida. The fruits are relatively large, have the shape of a pear (sometimes this fruit is called a honeybell), red-orange in color. The peel is strong but thin, easily peeled off by hand. The pulp is juicy, has a sour-sweet taste and a delicious aroma. The pulp contains a small amount of small seeds. The fruit is valued because of the large amount of folic acid, a very important element for women. Folic acid is necessary for the female body during pregnancy, it helps prevent the development of congenital defects in the child. In addition, folic acid is called one of the substances that helps prevent cancer, and it also improves the condition of blood vessels, increasing their elasticity. The fruits are consumed fresh and processed. Juice is prepared from them, zest is used in cooking. The oil from the peel is used to flavor alcoholic beverages.

Natsudaidai or Natsumikan is a hybrid of sour orange (orange) and pomelo. The plant was first discovered in Japan in the 17th century. The fruit can be consumed fresh, but it is much more acidic than orange and pomelo.

new zealand grapefruit is a hybrid whose origin is unknown. Presumably this variety originated in the East, the first mentions in the literature date back to 1820. These fruits differ significantly from the grapefruits sold in supermarkets. The New Zealand grapefruit is smaller and has a beautiful yellow-orange color. The peel is thin, slightly wrinkled, easily separated from the pulp. The pulp is juicy and aromatic. Ripe fruits are very sweet with a slight refreshing sourness and slight bitterness, the longer the ripe fruit is on the tree, the sweeter it becomes. The fruit is consumed fresh, in New Zealand it is eaten with pleasure for breakfast. Marmalade, juice, sorbet, etc. are prepared from fruits.

orangequat or mandarinquat is a hybrid of the mandarin and the Hawaiian kumquat, introduced into culture in 1932 by the American Eugene May. It is an attractive ornamental plant. The longer the fruits are on the tree, the sweeter they become. The fruit is beautiful, medium size, orange or red, rounded. The peel is relatively thick, sweet. The pulp is juicy, with a mild taste of cherry plum and sourness, the juice is slightly bitter. The taste is quite unusual, the peel, together with the pulp, gives a unique combination of taste and aroma. Orangequat fruits make wonderful marmalade. When fully ripe, it is consumed fresh and used to flavor alcoholic beverages.

Oroblanco(White gold), sweetie(sweet - sweet) or pomelit is a hybrid of pomelo and white grapefruit. The fruit was bred in 1970 by Israeli scientists in the laboratory of the University of California, they were trying to create a sweet grapefruit. It is grown in Asia, Europe, America and Israel. The fruit is quite heavy for its size, with a very thick, smooth and shiny skin that is green even when ripe. The peel is very bitter. After cleaning the fetus, a fatty film remains on the hands. The pulp is yellow, sweet and juicy, separated from the peel by a layer, there are almost no seeds. Suites are used like grapefruit, cut into slices and cleaned of internal films. In cooking, the fruit is added to fruit salads, combined with mushrooms, seafood and poultry. Delicious candied fruits are prepared from the peel of the fruit.

Ortanic this is a variety of mandarin, sometimes it is called tangor (a mixture of mandarin and orange). It was first discovered in 1920 in Jamaica. The fruit is medium in size, flattened, with a reddish tinge. The rind is thick and adheres tightly to the pulp. The pulp is very sweet and juicy. The taste of the fruit resembles both tangerine and orange. It is used both fresh and for making salads and pies.

Otahite,sweet rangpur and tite orange belong to limandarines (hybrid of lemon and orange). This fruit is native to India. He came to Europe from Tahiti in 1813. Unlike its counterparts, it is sweet, and looks more like an orange.

finger lime or australian fingerlime it is the most exotic citrus fruit native to Eastern Australia. The fruit is oval, about 10 cm long, slightly curved, tapering towards the end, shaped very much like a finger, for which the fruit got its name. The skin of the fruit is thin, has a variety of colors and shades. The flesh is pink, sour in taste, juicy, with a strong citrus aroma, divided into many small, rounded compartments that contain greenish-yellow juice. These sections are not glued and are easily separated from each other, so that the pulp resembles fish caviar in structure. In cooking, the pulp, fruit zest and leaves of this tree are used, which have a strong citrus aroma. In Australian restaurants, chefs prepare many dishes with finger lime pulp. It is added to soups and salads, used as a side dish, garnished with meat and fish dishes.

Persian lime or Lime Tahiti considered a triple hybrid involving sweet lemon, grapefruit and micro-citrus fruit. This plant is native to Southeast Asia. It is currently grown in Mexico and other subtropical countries such as Cuba, Guatemala, Honduras, El Salvador, Egypt and Brazil. The fruits are small, green, oval and have a small sharp tip. The peel of the fruit is thin, smooth, tightly attached to the pulp, slightly fragrant. The flesh is greenish-yellow, tender, juicy, very sour, with a taste of real lime. Partitions are small and solid. There are practically no seeds in the fruit. In cooking, the fruits are used in the confectionery and alcoholic beverage industries. In tropical countries, lime is substituted for lemon.

pomelo or Shaddock native to Southeast Asia and China. In Chinese manuscripts, this fruit was mentioned already in 100 BC. Pomelo is still considered a symbol of well-being and prosperity, so in China it is customary to give this fruit on the eve of the Chinese New Year. It is cultivated in Thailand, Japan, India, Indonesia, Vietnam, Israel, Tahiti and California. The fruit is quite large, it is the largest among citrus fruits, the weight of the fruit can reach 10 kg. The peel of the fruit is thick, pale green or yellow. The pulp has large lobules separated by rigid white partitions, very bitter in taste. The taste of the pulp is reminiscent of grapefruit, but the pomelo is much sweeter and not as juicy. The flesh may be yellow, red or green. Pomelo fruits are consumed fresh and processed. This fruit is an integral part of many national Thai and Chinese dishes. The pomelo is easy to peel, to remove the peel, simply cut and remove it with your hands. Divide the peeled fruit into slices and remove the membranes from them. You should also remove the bones from the slices.

Pomeranian,Bigaradia or Chinotto is a hybrid of mandarin and pomelo. This plant is native to Southeast Asia. It has been grown in India for hundreds of years. Currently, the plant is cultivated in the Mediterranean countries, in Paraguay and the Caucasus. It does not occur in the wild. In many countries it is grown as an ornamental houseplant. Pomeranian fruits are small, spherical or slightly flattened. The peel is thick, bumpy, bright orange or red, it easily separates from the pulp. The pulp is divided into segments, sour and slightly bitter. Fresh orange is not used because of the sour taste. But the zest of this fruit is very much appreciated. The zest is used to make marmalade, desserts, candied fruits, it is added to confectionery and sweet dishes (ice cream, Easter cakes, cakes and muffins), cottage cheese desserts. Candied orange peel decorates holiday dishes. Ground zest goes well with poultry, cheese, meat and fish dishes. In the alcoholic beverage industry, drinks, tinctures and liqueurs are flavored with zest. Pomeranian fruits are also used in cooking, in India they are pickled and added to rice, in Cuba the juice of this fruit is used as a marinade for meat dishes, in Turkey they are seasoned with salads. In England, marmalade and jam are made from the pulp of the orange. The orange flower is a traditional part of the wedding bouquet and is a symbol of innocence.

Ponkan, Suntara or Citrus aureus this is the name of the mandarin, which is native to the mountainous regions of India. This variety is considered the most common mandarin in the world. It is grown in China, India, Malaysia, the Philippines, Zinzibar, Brazil and Japan. In many countries, ponkan is grown at home as an ornamental plant. The fruit is small, round or slightly flattened. The peel is orange, smooth, of medium thickness, loosely attached and easily separated from the pulp. The pulp is orange, divided into slices, tender, juicy and sweet, the aroma is very pleasant. Inside the fruit is a large number of small bones. The taste of ponkan is superior to almost all varieties of tangerines. Ponkan is consumed fresh. In cooking, jams, preserves, marmalade, drinks, fruit salads and desserts are prepared from it. Excellent candied fruits and zest are obtained from the peel.

Poncirus, prickly lemon or Trifoliata a citrus plant native to northern China where it has been cultivated for thousands of years. Even in ancient times, this plant began to be used as a rootstock. It grows wild in China and the Himalayas. The advantage of this citrus variety is frost resistance, it can be grown in regions with harsh winters. The fruits are small, juicy, slightly flattened, golden-lemon color. The peel is thick, soft, covered with a velvety fluff, difficult to separate from the pulp. The pulp is slimy, bitter-sour, it contains caustic oil, which gives the fruit a very unpleasant taste. Trifoliata is crossed with other citrus fruits. The resulting hybrids have increased frost resistance. This plant is used for decorative purposes as a hedge in landscape design. The fruit is not considered edible and is not used in cooking.

Australian desert lime or simply desert lime originally from Australia. It is the only citrus plant that can withstand severe drought and dry winds. The fruits are very small and green. The pulp is juicy, sour, has a strong lime flavor. Desert limes are highly prized for their pleasant, refreshing, slightly spicy taste. In cooking, marmalade, preserves, jams, drinks and various sauces are prepared from them.

Tashkent lemon or Rangeron this hybrid comes from Tashkent. The variety was bred by Z. Fakhrutdinov by grafting varieties Meyer and varieties Novogruzinsky. The fruits are small, smooth, almost round, have a coniferous-tangerine aroma. The peel is smooth, very thin and soft, orange in color. The pulp is also orange, very juicy, almost not sour, has a pleasant aroma and taste. The fruits are consumed fresh, they are slightly sourer than oranges.

rangpur is a hybrid of mandarin and lemon. This fruit is native to South Asia. It was named after the city of Rangpur, located in Bangladesh, where it was discovered. In Western countries, rangpur is often used in landscape design and as a rootstock for citrus plants. The fruits are more like tangerines, and the taste is closer to lemon. They are medium in size and smooth. The peel is thin, easily separated from the pulp. The flesh is dark orange, very sour. In cooking, rangpur is used instead of lemon, candied fruit, marmalade, juices are prepared from it, it is canned.

Citrus halimii currently poorly understood. The plant is native to Southeast Asia. In the wild, it is very rare, only in Thailand, Malaysia and Indonesia. It was opened in 1973. The fruits are small, round, edible but very acidic. The peel is yellow-orange, thick, poorly separated from the pulp. The flesh is yellow-green, not juicy, with a lot of seeds.

Sudachi is a fruit of hybrid origin, obtained by crossing paped and mandarin. This variety was bred in Japan, which today is its main producer and consumer. The fruit is medium in size, slightly flattened, dark green in color. The skin is thick and hard. The flesh is light green, juicy, very sour, but with a good taste similar to lemon, and a very pleasant aroma. Fresh fruit is rarely consumed. But in Japanese cooking, it is indispensable. Juice is often used in place of vinegar as a base for sauces and to flavor drinks and desserts. Sudachi decorate fish dishes with thin slices.

Marcot is a very tasty tangor of American origin (Murccot ​​is translated as honey). royal mandarin- very sweet tangor comes from China and India. etc.

tankan is a hybrid resulting from a spontaneous crossing of an orange and a tangerine. This citrus variety was brought to Japan from Taiwan. Today, Japan is the main exporter of the fruit. Tankan is considered the best citrus in the East. Fruits are red-orange, medium size, spherical. The peel is wrinkled, thin, easily moves away from the pulp. The flesh is bright orange, very sweet and juicy, with a delicious aroma, divided into segments. Tankan is consumed fresh. In Japanese cuisine, there are many dishes that feature this fruit.

Tangelo is the common name for a group of citrus fruits obtained by crossing tangerine and grapefruit. The plant was first obtained in 1897 in the USA. It is currently grown in the USA, Israel and Turkey. The most popular tangelos are: agli, alemoen, clementine, mineola, orlando. Simenol, Thornton. The fruit is round, about the size of a large orange. The peel is bright orange, very fragrant, thin, easily separated from the pulp. The pulp is yellow-orange, juicy, sweet, slightly sour. Use tangelo fresh. In cooking, it is used to make jams, jams, candied fruits, and stuffing for baking. The pulp is added to various salads.

Tangerine called a variety of sweet tangerines. China is considered the birthplace of this fruit. Today, in China, tangerine is the main citrus crop, although the main producer is the United States, where it is grown for oil from the peel of this fruit. The fruits are red-orange. The peel is thin, easily separated from the pulp. The pulp is very sweet, divided into slices, has a slightly pronounced citrus aroma. There are no pits in tangerine fruits. This fruit is consumed fresh. In cooking, tangerine is used to make salads and desserts, it is very good in combination with meat and fish. Fragrant candied fruits are prepared from the peel. The pulp is used to make jams and jams.

Thomasville is a hybrid of kumquat and citrange. The first fruits from the plant were obtained in 1923. The fruits are small, yellow-orange in color, medium in size, pear-shaped or spherical. The peel is thin, bitter. The pulp is tender and juicy, sour, pleasant to the taste, a bit like a lemon or lime. There are not a large number of seeds in the fetus or they are completely absent. When fully ripe, the fruits are consumed fresh, marmalade is prepared from them. The juice is used to flavor soft drinks. Unripe fruits replace lemon.

coalfruit called a hybrid of mandarin and grapefruit. The homeland of this tangelo is Jamaica, where it is grown in large quantities. The name of this fruit is one of the variants of the word "ugly", which was given to him for not very beautiful appearance. Since 1934, Jamaica has been able to supply coal fruits to the markets of England and America. The fruit is greenish-yellow with orange spots. The peel is rough, wrinkled, easily exfoliates from the pulp. The pulp is orange, very juicy and sweet with a slight bitterness, divided into slices, has a pleasant citrus aroma. Fresh charcoal is used. In cooking, marmalade, jam, candied fruits, salads, sauces and jams are prepared from it. The juice is used to flavor drinks.

For decorative purposes, coal fruit is grown in many countries of the world.

Feronia lemon, wooden apple or persian lemon is the name of a plant native to India and Sri Lanka. It is now cultivated throughout Southeast Asia, where it is grown along roadsides, in parks and gardens. The fruit of the wood apple is gray, spherical, with a hard woody shell. Inside contains brown, sticky, fragrant, mealy, sweetish, astringent flesh with numerous small white seeds. In order to eat it, you must first break the woody shell of the fruit. The pulp of ripe fruits is mixed with sugar, coconut milk or palm syrup and eaten like sherbet. Drinks, jam, sweets and ice cream are made from the fruit. It is also used to make fruit preserves, jellies and chutneys.

Citron, estrogen or Cedrat The oldest citrus grown by man, it has been cultivated in India and Mesopotamia for several thousand years. It has been cultivated in Asia since ancient times. Citron is the first citrus plant to reach Europe. It happened long before our era. Currently, this plant is grown in many countries of the world. The citron fruit is the largest of the citrus fruits, slightly oblong, outwardly reminiscent of a lemon in shape and color. The peel is yellow, very thick (2.5 - 5 cm), bumpy. The pulp is sour or sweet and sour, slightly bitter, not juicy. Fresh fruits are practically not consumed. But jams and preserves are prepared from the pulp, and very tasty candied fruits are made from the peel. The peel is used to produce essential oil for the confectionery and perfume industries.

citrange is a hybrid of sweet orange and trifoliata. Jams and marmalade are prepared from the fruits of this fruit. Raw is not used. The plant is often used in design as an ornamental.

citranzhquat is a hybrid of kumquat and citrange. The first fruits from the plant were obtained in 1923. The fruits are small, yellow-orange in color, medium in size, pear-shaped or spherical. The peel is thin, bitter. The pulp is tender and juicy, sour, pleasant to the taste, a bit like a lemon or lime. There are few or no seeds in the fruit. When fully ripe, the fruits are consumed fresh, marmalade is prepared from them. The juice is used to flavor soft drinks. Unripe fruits replace lemon.

Citrofortunella or dwarf orange is a citrus hybrid from crossing a mandarin with a kumquat. Citrofortunella is native to Southeast Asia. This houseplant is specially adapted for fruiting at home. The fruits are small, round, similar to small tangerines, with a thin orange fragrant and sweet peel. The pulp is juicy, with a pronounced sourness and a large number of seeds, which is why fresh fruit is rarely eaten. But this representative of citrus fruits has one great advantage - it can be eaten with the peel, the sweet taste of which compensates for the sour taste of the pulp. Citrofortunella is used to flavor dishes and drinks; marmalade, jam, jelly and jam are prepared from it. Citrofortunella is often substituted for lemon. Some housewives make candied fruits, and also put a few slices of this fruit while cooking jam - then it acquires an unusual and at the same time very pleasant citrus aroma and taste. In Asian cuisine, the juice is used in seasonal fish, poultry and pork dishes.

Wilson's citrus This is a hybrid plant obtained by crossing papeda and grapefruit. The plant is used as a rootstock. The fruits are large. The rind is thick, tough and fragrant. The flesh is juicy, sour and very bitter.

Citrus Kombava is a citrus plant. Its skin is dark green and rough. The fruit itself is inedible, the peel is sometimes used in cooking, but its main value lies in the leaves. juice there is little in the fruit and it is very sour. The bouquet of this citrus is undoubtedly citrusy, but its full lemon flavor comes out when the leaves are torn or cut. Thai cuisine is inconceivable without its leaves; Malay, Burmese and Indonesian cooks also use them. The leaves are torn into pieces or cut into strips and used in soups (especially sour ones) and in curries. Finely grated zest is sometimes added to fish and chicken dishes. Dried leaves retain their flavor for several months if stored in a tightly sealed container in a cool, dry place. They are used in much the same way as bay leaves and do not need to be pre-soaked.

Chironha or orangelo is a natural hybrid obtained by crossing grapefruit and sweet orange. The plant is native to the highlands of Puerto Rico. In 1956, fruit specialist Carlos G. Moskosa noticed this plant near coffee plantations. Its fruits were larger and brighter than those of other trees. Chironha is very popular in local markets. The fruits are large, grapefruit-sized, slightly elongated or pear-shaped. The peel is bright yellow or orange, not thick, smooth, rather tight to the pulp but peeled off very easily. The pulp is yellow-orange, soft, tender and very juicy, divided into segments. The fruits are consumed fresh, as a grapefruit is cut in half and the pulp is eaten with a spoon. The fruits are preserved with syrup. Delicious candied fruits are prepared from the peel.

Yuzu,yunos or Yuzu is a natural hybrid obtained by crossing a mandarin and an Ichan lemon. The homeland of this plant is the central part of China and Tibet, where it is still found in the wild. This plant has been known for over 2500 thousand years. Currently cultivated in China, Japan and Korea. Yuzu is one of the most hardy citrus plants. Medium sized fruits. The peel is yellow-green, bumpy and porous, easily separated from the pulp. The flesh is juicy but very sour, with a strong citrus aroma. The taste of this fruit is tart, with tangerine notes. Fresh yuzu is practically not used, but it is indispensable in cooking; marmalade is prepared from its pulp, dishes are decorated with zest, and juice is used instead of lemon. Yuzu fruits are considered an integral part of the national cuisine.

Citrus (lat. Citrus) is a genus of evergreen trees and shrubs of the Rutaceae family. Included in the subtribe Citrus (Citrinae) of the tribe Citrus (Citreae) subfamily Orange (Aurantioideae). Southeast Asia is considered the homeland of citrus fruits.

The word "citrus" in Latin meant "lemon tree".

Of the citrus fruits in Russia, only tangerines grow in the very South of the country. With fruits growing in Russia

Initially, before human cultivation of citrus fruits, the genus of citrus fruits included only species: Lime, Mandarin, Pomelo, Poncirus, Citron - in Asia;

Australian limes: Finger lime, Round lime, Desert lime;

You can learn about the exotic fruits of Australia in this article.

Kumquats (it is not clear why they are classified as citrus fruits, because they belong to the genus Fortunella); You can learn about the kumquat fruit in this article.

Papedas: Citrus halimii and Wild Indian Orange.

All other types of citrus fruits were obtained by hybridization or crossing. Learn more about citrus fruit hybrids here.

List of citrus fruit names

Ugli: Crossed in 1914 in Jamaica with mandarin and grapefruit. Has a sweet taste.

Orange: Everyone knows this plant since childhood. You can read about the orange fruit in this article.

Bergamot: Bergamot is obtained by crossing orange and citron. The fruit has a pleasant sour taste.

: Citrus is native to India. It grows mainly in the wild places of India and South Central India. The taste is sour due to the high content of acids, although it also contains some types of sugars. Gayanima peels have an aroma similar to eucalyptus or ginger. It is for this reason that they are also used for pickling in South India.

Grapefruit: The grapefruit is thought to have originated from a cross between a pomelo and an orange. The fruits are very fragrant in taste and have a sour and bitter taste. The grapefruit was discovered in the mid-18th century in the Caribbean.

Rough-skinned lemon: It is a closely related species of common lemon. It is also used as a regular lemon.

wild indian orange: As the name implies, the birthplace of this fruit is India. It is one of the old, primitive ancestors of modern citrus fruits. This plant is an endangered species. This fruit is used for medicinal and spiritual purposes in India.

Kaffir lime: The fruit of this fruit is inedible, but the peel is used in cooking. The juice in the fruit is very acidic. Its leaves are used in cooking. The leaves are used in a traditional Thai dish, Tom Yam (sour soup).

round lime: Large shrub or tree, up to 10-12 meters high.

lemon ichansky: Named after the city of Yichang, China. A hardy plant that can grow in temperate areas of Europe and the United States.

wild lemon: Cultivated in tropical and subtropical regions of the globe. The fruits are used in the same way as the fruits of an ordinary lemon.

: The importance of this fruit lies in the possibility of rootstock to other citrus fruits.

real lime: With lime fruit

lime sweet: Has a pleasant taste, juices are made from it.

Lemon: You can find lemon fruit in this article.

meyer lemon: This plant is used as an ornamental because of its compact size. Popular in the US due to recipes used with this fruit. In the mid-20th century, it was a carrier of viruses in the United States, due to which many citrus fruits were destroyed.

Calamondin, Citrofortunella: Used as an ornamental plant.

Clementine: This hybrid was created in 1902. It has delicious fruits, reminiscent of tangerine.

Mandarin: You can read more about the mandarin fruit in this article.

noble mandarin, or royal mandarin: Something between tangerine and orange.

Mandarin Unshiu: This fruit is native to Japan. In Russia it is used as an ornamental plant.

Mineola: It is a hybrid of 'Dancy' mandarin with 'Duncan' grapefruit. Mineola is grown in Florida (USA), China, Turkey and Israel.

A: This plant is the flower of Yamaguchi Prefecture in Japan. It is a hybrid of sour orange (orange) and pomelo. The plant was first discovered in Japan in the 17th century.

orangelo: Chironha or Orangelo is a natural hybrid of grapefruit and sweet orange. The plant is native to the highlands of Puerto Rico. In 1956, fruit specialist Carlos G. Moskosa noticed this plant near coffee plantations. Its fruits were larger and brighter than those of other trees. Chironha is very popular in local markets. The fruits are large, grapefruit-sized, slightly elongated or pear-shaped. The peel is bright yellow or orange, not thick, smooth, rather tight to the pulp but peeled off very easily. The pulp is yellow-orange, soft, tender and very juicy, divided into segments. The fruits are consumed fresh, as a grapefruit is cut in half and the pulp is eaten with a spoon. The fruits are preserved with syrup. Delicious candied fruits are prepared from the peel.

finger lime: Fruit having an oval shape. Gaining popularity in Australia. Added to various recipes.

pomelo: Pomelo fruit is the largest of the citrus fruits. The taste of the fruit is sweet to sour. The fruit is eaten fresh. Pomelo juice has a higher value.

Pomeranian: Orange-like fruit. The fruit is used in medicine.

Ponkan: Basically it's a tangerine. It has pleasant taste.

Poncirus: Poncirus fruits are not eaten, but with special processing, drinks can be made from it. Poncirus crosses freely with citrus fruits, which is actively used.

desert lime: Desert lime crosses freely with other citrus fruits. Its fruits are highly valued.

rangpur: Rangpur is a hybrid of mandarin and lemon. The fruits are very acidic. Rangpur is mainly used as a rootstock for citrus fruits.

sweetie or oroblanco: Its name "sweetie" comes from the English word sweet-sweet. It was obtained in the 1970s as a hybrid of pomelo with white grapefruit.

: This is a citrus tree that was discovered in 1973, so it was not given a Russian name. It is rare and poorly understood. The fruits of this plant are edible but acidic. The plant is native to Southeast Asia. In the wild, it is very rare, only in Thailand, Malaysia and Indonesia. The peel is yellow-orange, thick, poorly separated from the pulp. The flesh is yellow-green, not juicy, with a lot of seeds.

zander: This fruit is not eaten, but used as a flavoring instead of vinegar.

Tangelo: Hybrid obtained in 1897. The fruit has a sour taste.

Tangerine (Mandarin): The tangerine is a species or subspecies of the mandarin.

Thomasville: Poncirus trifoliata × Citrus sinensis × Fortunella

Citron: Fruit pulp tastes sour or sweet-sour. Do not eat fresh. It is used for confectionery purposes. Also a variety of citron is the finger citron or "Buddha's hand". He has a very bizarre fruit shape.

Wilson's citrus: This is a hybrid plant obtained by crossing papeda and grapefruit. The plant is used as a rootstock. The fruits are large. The rind is thick, tough and fragrant. The flesh is juicy, sour and very bitter.

Citrus Kombava: is a citrus plant. Its skin is dark green and rough. The fruit itself is inedible, the peel is sometimes used in cooking, but its main value lies in the leaves. There is little juice in the fruit and it is very sour. The bouquet of this citrus is undoubtedly citrusy, but its full lemon flavor comes out when the leaves are torn or cut. Thai cuisine is inconceivable without its leaves; Malay, Burmese and Indonesian cooks also use them. The leaves are torn into pieces or cut into strips and used in soups (especially sour ones) and in curries. Finely grated zest is sometimes added to fish and chicken dishes. Dried leaves retain their flavor for several months if stored in a tightly sealed container in a cool, dry place. They are used in much the same way as bay leaves and do not need to be pre-soaked.

: A type of citrus fruit native to Japan, mainly in Hiroshima Prefecture. It is a hybrid derived from grapefruit and mandarin. It was discovered in 1860 in Hiroshima Prefecture. Currently, the fruit is grown in Japan in large quantities. The fruit is large, similar to an orange or grapefruit, slightly flattened at both ends. The peel is bright yellow, thick, slightly rough. The flesh is not sweet, sour, slightly bitter, refreshing in taste, pale yellow in color, firm but not very juicy, divided into many segments. Hassaku is eaten fresh, cut in half and eaten with a spoon. In cooking, this fruit is practically not used.

Yunos (Yuzu)

Sweet fruit is an exotic product, which is still treated with distrust. Basically, because of its appearance, fragmentation of names and lack of information.

What is suite

The sweeties appeared thanks to the selection of grapefruit and pomelo. From the first fruit got the size, from the second - the color. Therefore, the fruit looks like a large green grapefruit and is unfairly associated with immaturity among buyers.

Citrus fruits (sweets) were bred back in the 50s in California. Initially, the fruit was called "Oroblanco" or "White Gold", incorporating the best qualities of the "parents":

• lack of many bones
• lack of bitter taste
• intense pulpy aroma
• great taste
• complex of vitamins, macronutrients.

Initially, the appearance of citrus played a cruel joke with its popularity among buyers and for a while they forgot about citrus. The second, more successful, impetus for the spread of the fruit was due to Israeli scientists. It was the latter who conducted an excellent marketing campaign, which was followed by a real boom in the popularity of "Citrus Sweetie" in many countries of the world.

How and where the suite grows

Citrus grows in small clusters from 1 to 10 fruits on low, up to 4 meters, trees with an evergreen crown. But this is in the wild. On large plantations, trees are shortened, not allowing them to grow above 2-2.5 meters. This makes it easier to care for trees and harvest.

The flowers are large, white, up to 5-6 cm in diameter, usually with 5 petals. They have a rich, delicate scent.

The fruits have a thick skin and even during ripening seem quite weighty. The average fruit size is 11±1 cm.

Young shoots and leaves of the tree have a rich, dark green color. The foliage is oblong in shape, like that of peach trees, only much larger.

Previously, it was believed that sweetie fruit can be grown only in the tropics. Despite this, the main suppliers of fruit to world markets are European and Asian countries with a warm climate. For example, Spain, Italy, China.

Interestingly, a citrus tree can be grown even at room conditions from a seed. At the same time, it will bear fruit and delight with fresh vitamins at any time.

How to choose a suite

Important to know: even a fully ripened suite can have a dark green color. Therefore, it is necessary to pay attention not only to the peel.

A ripe suite has the following qualities:

• strong, rich, pleasant smell - an indicator of ripeness
• bright green skin color, ideally emerald green
• no damage, scratches, bruises
• the fruit should feel heavy in the hand for its size, and the light fruit is an indicator of a low-quality product that has been stored in a warehouse for a long time
• if the surface of the fruit is crumpled under the fingers and does not recover, then the fruit has been frozen, and there is nothing useful in it
• the surface of a ripe fruit is smooth, shiny, and the matte skin is another indicator of long storage or underripeness.

By the way! The unpeeled fruit is stored in the refrigerator for a whole month.

How to properly clean suites

How to clean the suite with its thick skin?

In fact, everything is simple:

1. The fruit is thoroughly washed under warm or hot water. It is advisable to carry out this procedure with a brush or a new sponge for washing dishes. The fact is that on some fruits, to increase the shelf life, a thin layer of wax is applied, which is clogged into the pores of the peel. Accordingly, it must be thoroughly washed off.
2. On the peel of the fruit, 4-6 cuts are made from top to bottom, as if citrus is cut into slices. Only the cuts should not be deep so as not to damage the pulp.
3. After that, parts of the peel are easily separated from the internal contents. But here you need to be careful, since the white pulp contains a certain proportion of vegetable essential oils and leaves a coating on your hands. You can leave greasy marks on clothes.

There is another option: the suite is simply cut into two halves, after which the pulp is taken out with an ordinary tablespoon.

How sweets eat

Sweetie tastes sweet, with soft juicy pulp. Aroma with fresh sweetish notes, with a slight sourness, less pronounced than that of grapefruit.

You should not consider the fruit only as a dessert - the pulp can be added to fish, meat, mushrooms and seafood. The main thing is to clean the pulp from internal films that can leave a bitter aftertaste.

There are a lot of options for using fruit pulp. In addition to the traditional fresh consumption, jams and jams, juices and salads are prepared from sweets, as well as delicious marmalade and healthy candied fruits. The green outer rind is dried to be added to tea for a light citrus note.

A few simple recipes for dishes using sweets:

Salad "Summer"
Ingredients:

• retinue
• large sweet pepper
• tomato
• soft cheese
• olive oil
• spices.

Salad "Rejuvenating"
Ingredients:

• suites - 2 pcs.
• - 1 PC.
• red onion - 0.5 pcs.
• leaf lettuce - 1 sheet
• pine nuts - 50 g
• ground nutmeg.

Everything is cut into cubes in equal proportions, mixed, seasoned with oil and seasoned with spices. It turns out very tasty and healthy.

Candied fruit

Ingredients:

• sweetie peel (the more, the better);
• sugar for syrup

The peel is cleaned of white soft pulp, cut into small slices, placed in a bowl and filled with water for three days. During this time, change the water a couple of times.

Syrup is made from equal parts of sugar and water. After preparing the syrup, peel slices are added to it. Leave the whole mass for three hours, then put on low heat, bring to a boil and boil for 5 minutes.

After cooling, pour the resulting mass into a more convenient container and place in the refrigerator.

If desired, you can add zest of other citrus fruits to the mass.

Citrus and avocado are finely diced. The onion is cut into rings. The pine nuts are lightly toasted. The chopped mass is gently mixed and laid out on a large lettuce leaf, sprinkled with pine nuts on top. For the sauce, you need to mix honey and lime juice in equal proportions, add nutmeg to taste. Mix everything and pour over the salad.

The composition and calorie content of the suite

Sweetie is a low-calorie fruit, contains many useful substances. The low calorie content is explained by the fact that 8/10 of the citrus fruit consists of water.

According to various sources, 100 grams of the product contains 9-11.6 g of carbohydrates, 0.6-0.7 g of proteins and 0.2-0.4 g of vegetable fats.

Calorie content of citrus - no more than 60 kcal per 100 g of pulp.

Consider what the pulp of the suite consists of and the composition of the fruit:

• fiber - up to 2% of the product
• vitamin C
• group of vitamins B1, B2, B6, B9
• vitamins A, E
• K - about 0.2g per 100g
• Fe, Ca, Cu, F, Na, Mg - an average of 10-20 mg
• vegetable oils
• enzymes that break down fats and cholesterol in the human body.

It is worth noting that it is thanks to the last item on the list that the fruit is recommended to speed up the process of weight loss.

Sweet fruit useful properties

The benefits of the suite are invaluable, because this fruit is an excellent antioxidant. With periodic use, free radicals are removed from the body, and the aging process of cells is somewhat slowed down.

For reference! Free radicals are cells in the human body, an excess of which can cause severe pathologies and cancers.

What else is useful suites? Here is a short list of the positive properties of the fruit:

• cholesterol is normalized
• the body is cleansed of toxins
• positive effect on the condition of the walls of blood vessels
• normalization of pressure, which is useful for hypertension
• promotes weight loss
• has a beneficial effect on the state of the digestive tract, gallbladder and liver
• helps deal with swelling
• provides support to the body and nervous system during increased emotional stress
• useful for prolonged work associated with eye strain
• thanks to the contained trace elements, reduces the risk of lung cancer, rheumatoid arthritis.

• people with a passion for smoking and alcohol
• women during pregnancy and breastfeeding
• at the first symptoms of viral respiratory, infectious diseases
• with chronic diseases in the active stage.

By the way! The fruit reduces the level of glucose in the blood, so it is indispensable in the diets of diabetics.

And yet, sweetie is an excellent antidepressant that improves memory, reduces the feeling of apathy.

Sweetie benefits and harms for women

The benefits of fruit for the fair sex is a separate topic for discussion.

As mentioned above, citrus is a whole vitamin and mineral complex with a lot of useful properties. Therefore, the suite during pregnancy is simply indispensable for supporting the body of the expectant mother.

But if you have not tried this delicacy before pregnancy, then you should not experiment during its course! An allergic reaction may occur, and the risk of passing on a tendency to allergies to the baby.

If there is experience of use, no allergic reactions are observed, the fruit will help in such situations:

• with toxicosis regulates the functions of the gastrointestinal tract;
• stabilizes mood during hormonal changes;
• relieve puffiness due to the regulation of fluid exchange.

In addition to the benefits for the whole body, products and preparations made on the basis of citrus pulp are actively used in the field of beauty.

The pulp and juice of the fruit serve as the basis for the production of rejuvenating, healing, nourishing and moisturizing masks. Such cosmetic products are especially useful for women of the fairer sex in age. The fact is that our citrus contains special enzymes that not only moisturize dry and lost skin elasticity, but also contribute to the conservation of moisture in it. So the skin retains its freshness for a long time.

Such cosmetics will be useful for problematic skin at a young age. Sweetie-based masks do an excellent job with pale skin with vitamin deficiencies, acne, and pimples.

But it should be understood that these cosmetic products contain a large amount of vitamin C. Therefore, people with a tendency to allergies are advised to use such products with caution or limit their use altogether.

In addition to masks, the use of citrus peel oils in massage procedures is very popular, as it is believed that they are an excellent remedy for cellulite.

In the perfumery business, the fruity aroma of the suite, distinguished by its softness, tenderness and attractiveness, was duly appreciated. To date, there are several compositions with an exotic smell from eminent perfume manufacturers.

The most famous:

• Hanae Mori «Hanae Mori N07»
• Masaki Matsushima
• Masaki Matsushima Aqua Mat Homme.

Sweetie for weight loss

The use of sweets in diets is possible due to the low calorie content, low carbohydrate content, and the presence of enzymes that can break down body fat.

The fruit improves digestion, as the fiber contained in its pulp gently cleanses the intestines. And if the gastrointestinal tract is in order and the metabolism is adjusted, the figure will be excellent, the skin color is healthy.

In diets, the use of sweetie pulp is recommended at breakfast or during dinner, together with foods that are saturated with proteins. Such nutrition and physical activity allow you to quickly achieve excellent results in weight loss and get rid of extra pounds.

Fruit harm

There can be no harm from sweets with normal use. It is not recommended to eat more than 800 g of pulp per day, as negative consequences are possible when overeating the fruit. An excess of vitamin C can cause headaches, dizziness, nausea and vomiting, and other symptoms of toxic poisoning, even in people who are not prone to allergic reactions. Still, there may be problems with sleep and a violation of blood clotting.

A list of some contraindications for eating fruit:

• gastritis, peptic ulcers of the stomach and duodenum
• allergy
• diseases of the intestines, liver, kidneys, pancreas in the acute phase, when only strict dietary nutrition is recommended.