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Citrus: 10 varieties to discover to fill up on vitamins

Citrus: 10 varieties to discover to fill up on vitamins

Bigaradier


J-F. Mahe

Despite its low reputation, the bitter orange is in a way very popular: it is its fruit - the bitter orange - which makes it possible to make the orange marmalade. It is this same tree, through its flower this time, which makes the happiness of the perfumers and which one finds in certain culinary preparations (Grand Marnier, orange blossom water…).

"Rangpur" file


J-F. Mahe

Despite appearances, it is not a clement tree that we are dealing with here, but a file. The acidity of the fruits is high, with an intermediate flavor between that of the lime and that of the clementine.

Limes latifolia


J-F. Mahe

Despite its nickname "lime", lime is not a variety of lemon. This citrus fruit is characterized by a very fine texture which adheres to the pulp and by a very juicy flesh. It is the acidic and very fragrant flavor of this fruit which is the secret of many tropical cocktails (margarita, ti-punch…).

Kugli


J-F. Mahe

It is mainly for its ornamental aspect that the kugli is cultivated: deep green foliage and particularly fragrant flowering. When ripe, the fruits take on an almost red color while their flesh is adorned with a sweet and sour flavor.

The grapefruit


J-F. Mahe

Its name evokes Florida, its sun ... It is, with orange, one of the star citrus fruits for breakfast because of its very juicy flesh.

Mandarin tree


J-F. Mahe

The mandarin comes from a small tree native to Southeast Asia. For generations, it has delighted schoolchildren with its ability to be slipped into a pocket. Easy to take away, easy to snack on… and so tasty despite the glitches it can hold. Here, a representative of the variety "Satsuma".

The poncirus


J-F. Mahe

You may never have tasted its fruits. However the poncirus - also called thorny lemon tree - is the easiest variety of citrus to grow in our climates because of its great hardiness which allows it to withstand negative temperatures down to -20 ° C. Its fruits must be cooked to be digestible.

The long kumquat


J-F. Mahe

Here is a nice little citrus fruit, which you can taste in a few bites without even having to peel it! We then take advantage of two flavors: the tangy one of the flesh mixed with the bitter one of the bark. The long kumquat (here) is one of the most common varieties.

The kiquat meiwa


J-F. Mahe

Each variety of kumquat has its own flavor. Here a foot of "meiwa" whose fruits have a bark with a sweeter flavor. Fruiting takes place from January to March.