General Information
The Chef’s Organic Citrus Assortment arrives filled with combinations of seasonal fruit; at least ten pounds of different winter flavors that can be used as kitchen accents or as menu items. Order every week to receive different flavors, harvested just as they become ripe and delicious. The small farm in Porterville, CA that supplies this citrus is dedicated to cultivating and sharing the most interesting and delicious citrus flavors available. Descriptions of some of the varieties that are included throughout the season are described below:
SWEET LIME – also called Bearss variety, Persian lime or Tahitian lime. Despite the yellowish skin, these are really limes and yet, can be eaten out of hand. In addition to being delicious, they are purported to have great medicinal qualities offering relief from nausea, heartburn, and acid reflux. Originated in 1895 in Porterville, CA in the Bearss grove, this heirloom variety is seedless and very juicy.
KAFFIR LIME – also called Makrut fruit or Magrood lime. An irregular, almost knobby skin characterizes this squat and highly fragrant citrus fruit. The other product from this tree is an hourglass-shaped leaf. The fruit is used primarily for its zest as there is very little juice in each piece; the leaves are used to add a distinctive, floral citrus flavor to Thai recipes.
CENTENNIAL LIME – Is actually a kumquat variety – looks like a variegated lemon. Exclusively developed by Deer Creek Heights Ranch, these limes are grown particularly for a middle-eastern community outside Detroit, Michigan. Quantity is limited because the trees are only three years old. (You won’t find a better lime for a beer!)
CALAMONDIN – also known as a Philippino Lime, Musk Lime, and Panama orange or scarlet lime. Thin skinned, pleasantly tart and great flavor all contribute to making this a delicious fruit. This sour fruit has a sweet peel and offers a taste bud explosion when eaten whole. The Calamondin can be frozen and used as ice cubes for iced tea or ginger ale, is also perfect for making marmalades.
FINGERLIME – It’s citrus caviar! Originated in Australia, these finger-shaped tiny limes impart a huge flavor. The outside skin is mostly brown with green tinges on smooth skin. Inside, the juice vesicles are 3mm in size and light green in color; when removed from the skin, they look like caviar. Generally seedless but odd seeds do occur. This lime will certainly spark the creativity of any bartender or chef: add to sushi, cocktails, salads or other menu items that benefit from an unexpected burst of citrus flavor.
LIMEQUAT – Is a cross between a lime and a kumquat. It has a sweet tasting skin and a bittersweet pulp. Even with its seeds (pips) it can be eaten whole. It is strongly acidic and has copious amounts of vitamin C.
KUMQUAT – These egg-shaped fruits can be eaten skin and all. The common name, which has been spelled cumquat, or comquot, means “gold orange” in China. The kumquat is an entirely edible citrus fruit. The skin is often sweet and the meat is tangy and tart. Great for creating marmalades, sauces, condiments and as handfruit; be brave and bite it!
