Which citrus fruit is completely edible. Citrus fruits (86 photos)

Kira Stoletova

Citrus fruits are available in every store in Russia, but not everyone knows their varieties. Fruits are rich in vitamins, prevent a number of diseases. A common feature of citrus fruits is a pleasant aroma, high content of vitamins.

Characteristics of citrus

Citrus fruit families:

• pomelo;
• tangerines;
• grapefruits;
• oranges.

There is also a separate class - common sour varieties, which include lemon, lime and citron.

This type of fruit, due to the composition of vitamins, is used for colds. The fruits are eaten whole, useful decoctions are made even from the peel. Fruits have a positive effect on the human body:

• speed up metabolism;
• contribute to the appearance of appetite;
• remove toxic substances;
• strengthen the immune system;
• used as an anti-stress drug;
• reduce blood glucose levels;
• normalize the work of the heart;
• improve vascular function.

List of citrus fruits

There are over 60 types of citrus, including hybrids. Some are obtained naturally, while others are bred by breeders. The very first citrus fruits are lime, pomelo, citron and tangerine.

Lime

Lime is characterized by a sour taste, green skin color, small size. There are several types of this fruit:

• Indian;
• Calamansi;
• Kaffir lime;
• Australian, or round;
• Sweet (limetta);
• limequat;
• ordinary;
• Persian;
• Finger;
• Papeda.

The origin story of the Indian lime begins in India. Its second name is Colombian. This hybrid was obtained by crossing a citron and a Mexican lime. Scientists wanted to breed this species on their own, but to no avail. The fruit has the shape of a sphere, yellow color. The skin is thin, with a slight aroma. The pulp is light yellow, non-acidic, sweetish.

Kaffir lime is called Kombava. The fruit belongs to inedible products due to its sharp sour taste. For the preparation of traditional dishes, especially salads, only the leaves are used.

The blood lime has red skin and rind. He is much sweeter than other representatives.

The Australian is so named because of the location of its cultivation. The fruits are round in shape, the peel is dense and thick, the flesh is light. It is used to prepare candied fruits and to obtain essential oils.

Limettu belongs to both limes and lemons. This citrus is orange in color (sometimes with a hint of pink), round. The zest is delicious, sweet and sour.

Lamquat is a hybrid with kumquat, bred back in the 1900s. The fruits are small, green in color, have a bitter taste.

Finger lime (finger) lime got its name due to the similarity of the fruit with a human finger. The fruit is oblong, its length is up to 10 cm. The skin is colored, thin. The taste is sour. Usually the fruits are used to decorate dishes.

Papeda is a cross with kumquat. The fruit is green with wrinkled skin. Let's reveal the secret: the fruits are not eaten, the plant is used as a graft and for decoration.

Persian lime has a second name - Tahiti. It has the shape of an oval, green color, light green flesh. Almost never eaten fresh, used as a flavoring agent.

Orange

Oranges are divided into subspecies: bitter varieties and sweet varieties.

Species definition:

• sweet (general, bloody, sugary, with a navel);
• bitter (bittersweet, common, others).

Varieties of oranges:

• African, it is also called cherry (Citropsis). The fruit is small in size, orange in color, has a strong aroma. It is used for food as well as medicinal purposes in Africa.
• Seville is a bitter type, it is not consumed fresh, only cooked. Grows in Seville, small size.
• A common orange, also called a Chinese apple, is available in any store.
• Kinglet (red) has a difference in the zest of a bright red color, without seeds. Taste like an orange.
• Wild. Grow in India, it is large in size, has a relief. Endangered variety, more often used as a folk medicine.

Popular hybrids:

• Citrange. His parents are poncirus and orange. The skin is smooth, the taste is low, so it is eaten only cooked.
• Tankan. His parents are an orange and a tangerine, his homeland is Taiwan. The peel is red, loose, the aroma is pronounced, the taste is high.
• Tangor is a hybrid of orange and tangerine, has a dense thick skin, a large number of seeds in the center, is consumed fresh.
• Chinotto is a bitter fruit formed by the natural combination of mandarin and pomelo. It has a sharp, sour taste, inedible fresh; suitable only for the preparation of desserts and as a flavoring.
• Orangelo. Its parents are orange and grapefruit, the citrus itself is orange in color, large. The zest is similar to an orange.
• Nadsudaydai is a hybrid of pomelo and bitter orange, bred by breeders in the 17th century. The skin is yellow, easy to peel, the flesh is sour.
• Murcott - a combination of tangerine and orange, the culture was bred a century ago. The pulp is sweet, with a lot of seeds.
• Ugli was obtained by crossing orange, grapefruit and tangerine. The fruits are large, heavy, they are eaten fresh.
• Grapefruit - a natural cross between pomelo and orange, it is eaten fresh, it has a bitter taste.
• Kabosu was obtained by crossing citrus with papedas. The fruit has a green color, outwardly the fruit resembles a lemon. Vinegar, seasonings, desserts are prepared from citrus.

Mandarin

List of mandarin varieties:

• Are common. Includes the largest number of species.
• Royal. This group includes several species, they are valued in Asian countries.
• Mediterranean. Valuable in the Mediterranean.
• Small-fruited. Valuable in Eastern countries.
• Satsuma. Their origin story begins in Japan.

Mandarins have many hybrids, such as Dekopon. They are a crossing of mandarin varieties. According to the description, the size of the fruit is large, the color when cut is orange, the peel is pitted, sweet.

• Yekan was obtained by crossing with a pomelo. This is a new variety, it was bred in the 90s. Outwardly and in taste, it is similar to grapefruit, but sweeter.
• Yuzu is a combination of Ichan lemon and Sunki (sour tangerine). It is used to prepare national dishes of Tibet and China. Sour, with a strong pleasant smell.
• Calamandin is a hybrid with kumquat. It is valued for its resistance to diseases and climatic conditions. The fruit is eaten completely, including the skin.
• The parents of citrandarine are lemon and mandarin. It has an unusual sweet and sour taste. According to external characteristics, it looks like a lemon, it is used in any form.
• Sunki - Among all the varieties, this is the most sour variety, it comes from China. It has a thin yellow-orange skin. The peel is sour. Eat fruit only cooked.

Lemon

Lemon is also divided into types: sour and sweet. The usual variety has a yellow color, light sour zest. The acidity of the fruit depends on the growing conditions and varieties.

Bergamot is considered a hybrid of lemon and orange, its homeland is Asia. The shape of the fruit is similar to a pear, the color is green, the taste is sour-bitter. This citrus is used for cooking and extracting essential oils.

Gayanima is the result of crossing with citron. The shape is round, the foliage has a pleasant aroma. The skin is pale, yellow, the peel is sour, there are seeds.

The Karna variety was obtained by crossing with an orange. The skin is wrinkled, thick, pale yellow. The pulp is sour, bitter, orange. Dishes are prepared from citrus, they are not consumed unprepared.

According to the origin story, the Yichang species is named after a city in China - Yichang. In the kitchen, it is used as a substitute for lemon, and also as an ornamental plant.

Meyer is a hybrid of orange and lemon. The fruits are large, yellow in color, have an unusual taste.

Rangeron is a new variety popular in Uzbekistan. It has a smooth, orange skin. The zest has a pleasant smell with hints of pine needles. The fruit is eaten whole.

Conclusion

There are more than 50 types of citrus fruits, including ancient and new varieties. The fruits are used in cooking, perfumery, cosmetology and medicine. There are varieties that are not eaten: essential oils and essences are extracted from them, some use such plants for decoration.

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, pectins, 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 helps strengthen 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 used.

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 is used for culinary purposes 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. Fruit color 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 similar in shape to tangerines, but 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 a pure lemon. 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 It 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.

Many people love tangerines, but did you know that there are many hybrids of these citrus fruits with various fruits? Breeders did their best and brought out a lot of unusual citrus fruits, each type of which has its own unique taste. For example, there is a hybrid of mandarin and pomelo (or grapefruit) called tangelo. There are even oranges crossed with pomegranate (blood orange). It is in this article that we will tell you what mandarin hybrids are and how they differ from each other.

This is the name of a hybrid of mandarin and king orange, which was obtained more than a hundred years ago in Algeria. They named it in honor of the creator - the French breeder, priest Pierre Clement. Sometimes it happens that clementines are mistaken for tangerines, but they taste much sweeter than their citrus counterparts.

In fact, outwardly they also differ, although in form they are very similar to each other. The peel of clementine is much brighter - it is painted in a rich orange color. They tolerate cold very well and are unusually rich in vitamins A and C. Clementine juice is often used to make marinade. An unusual citrus is grown on the Mediterranean coast, from where it is exported to European countries.

Calamondin

The now popular tangerine tree, the fruit of which is a sour tangerine crossed with a kumquat. The fruits themselves taste very sour, but due to the sweetish and very thin crust, they can be eaten. By the way, you can eat these fruits only if you have grown them yourself: when you buy such a tree in a store, keep in mind that it is treated with a lot of chemicals. They are often used in combination with other products due to their very unusual taste.

Calamondins are very convenient to grow, as it is possible even on the windowsill in your own apartment. Although, of course, in most cases it is just a beautiful ornamental tree, since many people buy it in flower shops, and do not grow it on their own.

Tangerine

Tangerine is a mandarin with a thin skin and deep orange flesh. Outwardly, they practically do not differ from ordinary tangerines, although they have a “nose” more characteristic of a lemon. Therefore, if you come across a seedless fruit, easily divided into small slices and incredibly sweet in taste, most likely you have purchased a tangerine. It can be used both fresh and used for a variety of preparations. This unusual sweet fruit is grown in China and Morocco, it can also be found in Sicily. In addition to excellent taste, tangerines also contain a large amount of vitamins in their juicy pulp. In addition, essential oils are often made from them and their aroma is even recognized as an excellent sleeping pill.

Tangor

Tangor was obtained by crossing sweet orange and no less sweet tangerine. Outwardly, it is very similar to a tangerine, although it differs from the fruits that are familiar to us in larger sizes. In appearance, the fruits of tangor are quite round, slightly flattened. Inside, under a thick peel, you can find an unusually juicy and sweet pulp, which contains a huge amount of seeds. Some note that in the taste of tangor you can feel the notes of mango. A huge disadvantage of this hybrid is its rather low frost resistance.

Sunki

Sunki is a very sour tangerine. It was he who was crossed with kumquat in order to subsequently obtain calamondin, a tangerine tree known to many, which is on its windowsill. The rind of sunka is very dense, and the flesh has a bitter taste with noticeable sour notes. As you can guess from the name, this fruit is grown in China. Due to its bitter taste, sunki is not used in cooking, but it has been used in cosmetology - it can be used to obtain nourishing oil.

Cosmetics containing tangerine oil have long gained popularity all over the world.

Citrandarine

Citrandarine in the eyes of our compatriots looks very strange, which is no wonder, because breeders got it by crossing a lemon with a tangerine. In appearance, it looks more like a lemon - its fruits are elongated, although the skin color is orange, like that of a tangerine. At the same time, the fruit itself is quite convex to the touch. The taste of citrandarine is sour, which is not surprising, because it “inherited” these sour notes from lemon.

Ichandarin

Such a fruit with an unusual name can be obtained by crossing a mandarin with an exotic citrus ichang. In size, ichandarin is very small (but not as small as calamondin). Its taste is not very impressive - it is rather sour. It is for this reason that ichandarin is not eaten, but is grown specifically for industrial processing.

Mandarinquats

Tangerine is also a very unusual hybrid, which is obtained when mandarin and are combined. The result is a fruit that looks like a tangerine (slightly rounded), but tastes unusually sweet.

Limandrina

Otherwise, these exotic fruits are called lemons. As the name implies, they are obtained by crossing a lemon and a tangerine. They also look very unusual: they look like a tangerine, but their peel is different in color - it is absolutely yellow, just like the second "parent" of a lemon. From him they also inherited their taste. Limadrins are very difficult to eat because they are insanely sour. Although they are loved in the east, in China it is difficult to find a citrus more popular than limandrin.

Video "Care for Calamondin"

From this video you will learn how to properly care for calamondin in the house.

As a rule, we consume a large amount of citrus fruits during the New Year holidays. Moreover, sometimes it comes to the point that all the benefits of these fruits turn into harm - diathesis begins from an excess of citrus fruits. In fact, citrus fruits need to be given more attention and included in the daily diet. But let's talk about everything in order. How useful are oranges and tangerines, and when can they be harmful? What other fruits are included in the citrus group? How to use them to get the maximum benefit?

The word "citrus" literally means "lemon tree" in Latin. It is believed that the first citrus - its name is yuza - appeared about 2500 years ago in China. It is this country that is the birthplace of citrus fruits. Two hundred years later, in the historical annals, a mention appeared of the "citron" - a plant with round-shaped fruits, which, however, were not eaten, but were used as a powerful source of a pleasant aroma. In Europe, oranges and lemons appeared only in the Middle Ages.

The benefits of citrus

The fact that citrus fruits contain vitamin C, and in huge doses, is probably known to many. This is perhaps one of the most valuable substances known to modern medicine. Vitamin C actively contributes to strengthening the immune system, helps fight viral diseases, and is also a powerful antioxidant that prevents premature aging of cells throughout the body.

But the benefits of citrus don't end there. Citric acid, vitamin P, carotene and B vitamins - all these substances are also found in fruits in large quantities. One of the “tasks” of vitamin B is a strong nervous system (including sound sleep), and the substance also has a “cosmetic” effect, as it significantly strengthens hair and improves skin. Another valuable "citrus element" is potassium, which is inextricably linked with the work of the heart and blood vessels.

But the most valuable property of citrus fruits is the release of phytoncides - biologically active substances that can quickly and effectively suppress the reproduction of pathogenic bacteria. In fact, these are natural antibiotics.

The healthiest citrus

If we talk about the amount of vitamin C (and in the human body it is not synthesized and does not accumulate), then the orange is the leader. 100 grams of the product "fits" 60 mg of ascorbic acid. This is even a little more than the daily norm, which the body of an adult needs. Only pregnant women and nursing mothers need more. In addition, the orange contains a large amount of vitamins B and A (choose the fruit of the brightest orange color), as well as pectin, which improves the functioning of the digestive system. Perhaps that is why a “food tradition” appeared during a plentiful feast to eat oranges.

Lemon, in addition to ascorbic acid, contains a substance called citrine, due to which vitamin C is absorbed faster and more completely. Lemon improves metabolism, so it is recommended not only for those who want to lose weight, but also as a prevention of diabetes. This fruit is valuable for its antipyretic and anti-cold properties.

Mandarin slightly lags behind its counterparts in the amount of vitamins, but this fruit is less calorie and contains many sugars, which will positively affect the activity and productivity of mental activity.

Grapefruit is another one of the most beloved and healthy citrus fruits and is known for its ability to burn extra calories. The composition of grapefruit pulp contains the substance lycopene, which contributes to a more active removal of toxins and waste products from cells.

How to use citrus fruits

In order to get the maximum benefit from citrus fruits, it is enough to eat one or two fruits a day. This will provide the body with many useful substances, strengthen the immune system, prevent beriberi and depression. There is even a so-called citrus diet, because, in addition to useful elements, fruits contain fiber, which allows you to effectively saturate and at the same time cleanse the body of toxins. But experts do not recommend abusing citrus fruits, as a large amount of them can cause an allergic reaction.

Of course, fresh citruses bring maximum benefit. It is best to eat half a piece of fruit at breakfast or during the first snack to recharge your batteries for the whole day. It is useful to prepare fresh juices from citrus fruits, as well as mashed potatoes, which are mixed with honey.

Remember that strict contraindications to the use of citrus are diseases such as ulcers, increased acidity of the stomach, hepatitis and cystitis!

Citrus fruits for weight loss

Citruses are able to effectively deal with excess weight. This provides a flavonoid called naringenin. It is needed in order for the liver to process and utilize fat more actively - this will help prevent excess weight and lose extra pounds. One fruit is able to saturate the body for a long time, thanks to fiber, and also lower insulin levels, which will help pacify the appetite.

In cosmetology, especially products designed to combat cellulite, extracts and oils of citrus fruits are widely used. Ascorbic acid actively helps in this, which activates the production of collagen, which means it tightens the skin and makes it more elastic. To prepare a homemade anti-cellulite remedy, grind the dried peel of an orange, tangerine or grapefruit, mix it with a few tablespoons of olive oil, and get a simple scrub for problem areas that perfectly tightens the skin. Citrus essential oils are also able to fight depression, stress and fatigue.

Long list (citrus species)

The most common citrus fruits include lemon, orange, grapefruit, and tangerine. It is these fruits that are grown, transported and sold most massively. In addition to them, citrus fruits also include:

• pomelo
• kumquat
• trifoliate (a type of orange)
• citrons
• uglyfruit (hybrid of grapefruit and tangerine)
• limequat (lime + kumquat)
• tangelo (a mixture of tangerine with other citrus fruits, has a lot of varieties)
• rangpurlime (very sour tangerine)
• zander (citrus, which is used exclusively as a flavoring)
• sweetie (white grapefruit + pomelo)
• orange (citrus fruit, which is used in medicine, is very similar to tangerine)
• orangequat (hybrid of kumquat and mandarin variety)

In total, 32 kinds of fruits are classified as citrus fruits, nine of which are of hybrid origin.

Many of us love the taste of bergamot tea called EarlGrey, and are quite satisfied with the description on the package as "ground pear". In fact, bergamot is also a citrus fruit, only very sour and not directly edible, so essential oil is squeezed out of its peel and flavored (perfumed) with tea leaves. In Spanish-speaking countries - and this is more than 330 million people - citrus fruits are an important part folklore and folk beliefs. Orange in this culture means happy shared love, while lemon, on the contrary, means loneliness and unrequited passion.

"Buddha's Hand" is the most expensive and frightening type of citrus. This citron fruit has the appearance of an arthritic hand and lacks flesh. Its peel is used exclusively for the preparation of candied fruits. At the same time, their aroma is so refined and multidimensional that it is commensurate with chrysanthemums and the most exquisite perfumes. One such orange-sized fruit can cost up to $200.

Mandarin, kumquat, and then? In this article we will talk about the most famous citrus varieties that are sold with us, how they differ from each other and what useful properties they have. By the way, citrus fruits have been crossed with each other many times over the past 200 years, and among their many species it is already difficult to say "where the beginning and the end are." Interesting fact: In Costa Rica, citrus fruits are excellently used by capuchin monkeys as a balm against insect bites and as an antifungal agent.

. One of the most acidic citrus varieties. The fruit is usually small in size, round, slightly elongated, bright yellow in color (often confused with lime, which has a green color). The pulp is most often squeezed for juice, which has a sour taste, but is extremely healthy and is used as a medicine in many cultures. The zest is more often rubbed and used as part of various medicines. There are several subspecies of lemon, the main difference between which is taste (lemons are more sour and less sour).

Another favorite type of citrus fruit. Orange is a round fruit of bright orange (rarely reddish) color, slightly larger than a lemon. Orange is one of the most commonly consumed citrus fruits in the world, along with lemon, lime and grapefruit. Oranges are eaten on their own or added to a variety of dishes and drinks. Oranges are an excellent way to cleanse the body and remove toxins and other harmful substances from it. Oranges also have an extremely beneficial effect on human blood, making it less viscous. The orange also has several subspecies, the best known of which is "blood orange" those. orange with reddish flesh. It tastes sweeter than an ordinary orange, but otherwise it is not much different from its counterpart.

Grapefruit. Grapefruit is much larger than lemon and orange and has a slightly bitter taste. The peel of this type of citrus fruit is usually pale yellow with a reddish or green tint, the flesh is red, white or pink, depending on the variety, but the color of the pulp is only a “decoration”, it does not affect the taste of grapefruit. Grapefruit is a great way to “throw off” everything superfluous, including kilograms and toxins, the main thing is not to abuse it. It is not recommended to eat more than one grapefruit per day.

Mandarin. Everyone's favorite "New Year's" citrus. Mandarin looks like an orange, only a little smaller and its shape is more “flattened”, and the taste is sweeter. This citrus variety has a very pleasant aroma, but its biggest plus is that it is very easy to clean. Tangerine and tangerine juice is an excellent remedy for SARS and flu. Varieties include mandarin, juicy honey tangerine, satsuma, sweet and tiny clementines, and orange-scented tangerines.

Lime. This variety of citrus fruits is often confused with lemon, but their tastes are very different. Green lime fruits do resemble lemons in shape, but they have a more pungent, sour taste and a special unique aroma. Lime, like lemon, is rarely eaten raw, most often juice is made from lime, which is then seasoned with salad or added to drinks, alcoholic and non-alcoholic. Few people know about it, but lime is extremely good for teeth! The variety of lime varieties includes Mexican lime, kaffir lime (used in Thai cuisine as a condiment), musky lime and some other varieties.

Pomelo. Pomelo is a type of citrus fruit, very similar to grapefruit, both in appearance and in taste (slightly sweeter than grapefruit). This citrus has a very thick skin, so you will have to work hard to peel it. Pomelo is an excellent source of energy for the whole day, a pomelo eaten in the morning will more than replace the most hearty breakfast and help you stay in good shape until the evening. Also, this citrus, along with tangerines, perfectly helps to cure various colds and strengthen the immune system.

Kumquat. A kumquat can be described as an orange the size of a grape. Unlike most citrus fruits, kumquats are eaten whole, including the skin. Slightly sour in taste, but very aromatic. In China, this citrus variety is considered a symbol of good luck and prosperity.

Buddha fingers. The last type of citrus - Buddha Fingers or finger citron - is a very fragrant fruit of the original form, reminiscent of fingers. This citron has practically no flesh, but consists only of the skin. It is most often used to make candied fruit or marmalade, and is also used as a condiment in some cuisines around the world.

Here, perhaps, are the main types of citrus that can be found on sale. There are many more varieties, but all of them are either subspecies of those already listed above (for example, bergamot, he is also a bergamot orange), or their own hybrids. Among the common hybrids, for example, tangelo- a hybrid between a mandarin and any other citrus, or coalfruit- a hybrid of mandarin and grapefruit. A mineola, which is often brought into stores, is a type of tangelo.

All of them differ from each other in appearance and in their taste, however, the “set” of useful properties for all citrus fruits is approximately the same. All varieties of citrus fruits are a valuable source of vitamin C, as well as other beneficial trace elements and nutrients. In cooking, citruses are used in their entirety, from juice, pulp and ending with zest and peel.

From fruit peel fragrant oil is obtained, a variety of dishes are seasoned with zest and juice, and the pulp of some citrus fruits is eaten as an independent dessert. When choosing a particular citrus, you should first of all focus on how you will use it (as an independent dish or as a seasoning), since the taste of some citrus varieties may not be very pleasant. However, there is a simple rule, if citrus cannot be eaten, then juice can be squeezed out of it, which will be almost more useful than the fruit itself. Bon appetit!

Svetlana Shakhova