Up until now, the clementiny, which was cultivated 1,300 years ago in China for the country's emperor, was available in very limited supply in remote parts of China and Switzerland. But tomorrow, the citrus miniature is poised to take off when it hits British stores like Tesco. Considering the only thing I can't stand about clementines are their seeds, I'm eagerly awaiting this fruit's debut in the US. Do you like the idea of the clementiny?
Source: Flickr User Mr Martineau
There's a list of drugs that doctors insist you avoid grapefruit and grapefruit juice while taking, because it can cause dangerously high levels of the drug in the blood, which can lead to serious side effects. Pomelos and Seville oranges, a type of bitter orange often used to make marmalade, should also be avoided.
I get curious about this every time I cut open a lime: How can these citrus fruits not have seeds? Or are they just so tiny I can't see them? Turns out, the limes typically sold in supermarkets are Persian or Tahiti limes and, like the Bearss lime, are indeed seedless. Key limes, on the other hand, contain seeds. The seedless limes are classified as a parthenocarpic fruit, meaning the flowers don't require pollen to make fruit. Though some fruits are bred to have no seeds, seedless limes are naturally occurring. So squeeze away.
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Ceviche is a cool and delicious dish in which raw fish is marinated in fresh citrus juice. The acid of the juice "cooks" the fish until it is firm and plump. It's a wonderful Summer course that can be served as an appetizer with tortilla chips or placed atop a bed of greens as an entree. Although it may not be the most authentic Peruvian recipe, this is my favorite rendition of ceviche. It's packed with vibrant colors and crunchy flavors. When making any variation of ceviche, it's important to purchase the most fresh fish available. Using fish that has been previously frozen won't yield the same results. If experimenting with this scrumptious dish popular in Latin America is of interest to you, check out this rewarding recipe and read more
If you plan on making lemonade or a batch of cocktails that require fresh citrus juice, be sure to use citrus that is at room temperature. According to Food & Wine Cocktails 09, refrigerated citrus will yield up to a third less liquid than fruit at room temperature. To bring cold citrus to room temperature quickly, soak the fruit in really hot water for five minutes before squeezing. Ironically enough, when a recipe calls for citrus zest it's best to use the fruit right out of the fridge.
Do you normally store your lemons, limes, and oranges on the counter or in the fridge?
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Although the assortment of produce seems to be more varied when the weather is warmer, I encountered an unusual fruit on a recent trip to the farmers market: the sweet lime. Also referred to as a Palestine sweet lime, the citrus fruit is native to India, where it's used medicinally to allay upset stomachs, nausea, and throat infections. It's still somewhat obscure in America, but the hardy lime, which blooms in Winter and Spring, has long been commercially grown in Vietnam, Egypt, along the Mediterranean coastline, and in states such as California and Florida. To learn how sweet limes get their yellow color, read more