citrus-fruits.doc

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CITRUS

FRUITS

“most vibrant of them all…."



PROJECT BY:

MUKUL SHARMAKM 2002-2004

F-101 A

CITRUS FRUITS

INTRODUCTIONThe fruits of genus citrus believed to be originated in Asia. Oranges, native toChina, are thought to have appeared in India during the first century AD andthen went first to the east coast of Africa, and then to Levant. Romanhorticulturists planted orange groves in Italy and may have introduced orangeto Spain. They gradually spread throughout the world, particularly to theMediterranean countries and the United States of America. Presently,northern and central America lead in the production of citrus fruits (34%)followed by Europe and Asia.

No family of fruits seems to store sunshine more successfully than citrusfruits. Golden oranges and tangerines, yellow lemons, deep-green limes- their glowing colours light up the room and the fragrance of their essential oilstempts the taste buds. Wonderfully versatile, they can be juiced, enjoyed justas they are, or be used in both sweet and savoury dishes. All citrus fruitshave a tough bitter peel that is highly scented and contains aromatic essentialoils. Inside, the fruit is segmented and encloses juicy flesh, with more or lessacidic flavours. The fruits ripen on the tree and do not develop after pickling,so they have excellent keeping quality.

STRUCTURE OF CITRUS FRUITS All citrus fruits have

• Rind

• Rag

• Pulp

Rind: Consists of all the white pith called albedoThe outer layer- zest- where essential oils and vitamins areconcentrated is highly flavorful and bitter.

Rag: The inner core, seeds and segment membrane

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Pulp: The pulp consists of several juice sacks and is the mostdesirable part. It could be fibrous with different sugar levels dependingupon the fruit.

All citrus fruits are:

Acidic in nature (citric acid). High in vitamin C.

Low in calories.

Low in cholesterol.

Rich in potassium.

LIST OF CITRUS FRUITSExperiments in growing citrus fruits have created many hybrid varieties that haveseveral desirable qualities. The large citrus family includes,#Orange #Grape fruit#Pomello/ Shaddock #Tangerine/ Mandarin

#Clementine #Limequat#Lime #Lemon#Citranquat#Sweet #Lime Citron#Kumquat #Kaffir lime#Tangelo #Ugli#Citrange #Orantique#Satsuma

ORANGESo Native of China.

o Best-known citrus fruit.o 67% of the world’s citrus fruit production consists of oranges.

o This fruit was probably known to the ancient world as the mythical golden

apples from the garden of Hesperides.o For centuries, oranges were a rarity and were used for decoration or as

luxury goods.o They are the second most popular fruit in France, apples being the first.

There are both sweet and bitter oranges.

Sweet oranges are classified into four groups

1. Navel or Naveline oranges- characterized by a navel-like depressionenclosing a small embryonic fruit. They are seedless and have thickpebbly skins. They are also very sweet and thus perfect for makingcandied peel. For example, Thompsons and Washingtons.

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2. Blondes- they are winter oranges with pale flesh coming mainly fromIsrael. For example, Jaffa, Shamoutis (thick skin, easy to peel), Salustinas(very juicy with no pips).

3. Blood oranges- have a dark red pulp and skin may be veined with darkred veins (pigment- Anthocyanin). They are small in size, and best suited

for sorbets, desserts, and sauces such as moltaise. For example, Malta,Moro.4. Late oranges- has pale flesh, few seeds, and come mainly from Spain.

They are thin-skinned and very juicy with a sharp flavour and thus suitablefor juicing. For example, Valencia oranges.

Two main varieties of bitter oranges are1. Bergamot - small, yellow, sour fruit, containing an essential oil, which is

used in the perfumery and confectionery. Zest widely used in patisserie.

Most commonly cultivated in Calabria. Used in Earl Gray tea.2. Seville oranges (Bigarade)- considered unsuitable for eating raw

because of the bitter taste. It is cultivated South of France and has arough peel, which makes it most suitable for making jams and marmalade.The rind is used in liqueurs such as Curacao, orange flower water,Cointreau, and Grand Mariner. It is also added to meat, fish, and poultrydishes for extra piquancy. Available only in January.

Nutritional ValueOranges contain (per 100gms)

50 k. calories

12gms carbohydrates 1gm protein

No fat

No cholesterol

No sodium

GRAPE FRUIT

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o Large, round fruits, 10-18cm in diameter.

o Common varieties have a yellow skin and refreshing, acid-tasting pulp, off-

white in colour.o There are also pink varieties that have a pinkish-red tinge and a sweeter

taste. The flesh too has a pink tint.

o Grape fruit tree probably originated in West Indieso Highly regarded as a Horsd’oeuvre.

o Eaten either raw, or quickly grilled, or in cocktails.

o Most common varieties- Florida Duncan and Texan Pink.

Buying and Storing

Choose fruits that feel heavy for their size (they will be juicier).

Skin can be thin or thick depending on the variety.

The fruit should be plump and firm. If it is puffy and coarse, theflesh will be dry.

Avoid fruit with bruised and damaged skin.

The fruit can be stored in a refrigerator for a week or so.

Preparing and Serving

Grapefruit is best eaten raw and is perfect breakfast food.

Its juice with castor sugar is popular.

Grapefruit can be used to start or finish a main meal. The _ flavour goes well with seafood.

Grapefruit segments mixed with prawns and avocado make arefreshing starter.

Grapefruit also goes well with smoked fish and poultry.

Apart from the above stated, grapefruit is used in salads, mousses,sorbets, and salad dressings, with chocolates and in cakes.

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Nutritional ValueGrapefruit contains (per 100gms)

43 k calories

11gms carbohydrates 1gm protein

3mgm sodium

No cholesterol

No fat.

POMELLO/ SHADDOCKo Largest citrus fruit.

o Has a thick skin and a flesh, which

is bittersweet, fibrous, and pink,similar to grapefruit. The flavour issharp and often needs a little sugar to make it palatable.

o Usually eaten on its own.

o Originated in Southeast Asia

(Polynesia). Shaddock was broughtto the new world by captainShaddock. Hence the name.

TANGERINE/ MANDARINo Also known as ‘Easy Peelers’.

o Hold the second position in the world’s citrus fruit production (15%).

o Resembles a small, slightly flattened orange.

o The skin is slightly loose and the flavour is sweet.

o Commonly sold canned. Tiny, peeled tangerine segments are also sold

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Types of tangerinesTwo main types of tangerines are,

1. Satsuna- is a Japanese pip less variety with green-tinged skin.2. Wilking - Moroccan variety.

Nutritional valueTangerines contain (per 100gms)

50 k. calories

12gms carbohydrates

1gm protein

No fat

No cholesterol

No sodium

CLEMENTINEo Hybrid of Seville Oranges and

Tangerine. o Produced in Algeria, now grown widely

in Mediterranean countries.o Also considered as a type of Tangerine;

the smallest variety of Tangerine. It hasa bright orange skin and no seeds.

o Varieties: Corsican

SpanishMontreal

LEMON Arguably the most useful of all fruit, the distinctively shaped lemon can be verylarge or quite small, with thin or thick, smooth or knobby skin. Stated below areits main characteristics.

o It is a citrus fruit with an acidic, juicy pulp, surrounded by aromatic yellow

skin.o Native to India or Malaysia.

o Lemon plays an important role in many cultural norms and religious

customs. Highly regarded in the Hindu culture in India. Students in Franceoffered lemon to their masters at the end of the school year.

o Used extensively in beauty products.

o Being a good source of vitamin C, it is a vital remedy for scurvy.o It is very low in calories.

o One of the main functions of the lemon in a kitchen is as a natural

antioxidant.o Widely used in cookery and confectionery.

How to choose a Lemon

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Choose lemons that are firm and heavy for their size. Smooth skinned lemonsare best for juicing and cooking, while the knobbly skinned varieties are easier tograte. Lemons become paler as they ripen and loose some juiciness and acidity.So, avoid light yellow fruit. Instead, look for deep yellow specimens with glossyunblemished skins.

More about Lemons Although few people would choose to eat a lemon raw, these citrus fruits areinfinitely versatile. The high ascorbic acid content prevents oxidation, so lemon

juice is often brushed over cut fruit or white vegetables such as potatoes,celeriac, or artichokes, to stop them from turning brown.Lemons can be distilled into alcoholic drinks, such as Limonchello- a sweetdigestive, which is served straight from the freezer.Every part of the lemon, from the juice to the zest, can be used in sweet andsavoury cooking. Lemon wedges are traditionally served as an accompanimentto fish dishes, particularly fried fish. Their acidity counteracts the fattiness of all

fried foods. Lemon slices are a popular addition to tea and cold drinks.

Lemon JuiceLemon juice can be drunk on its own, with addedsugar or as a refreshing drink, such as lemonade. It isalso used in dressings, sauces, and marinades.

Lemon zest and peelThe essential oils in lemon zest have an aromaticflavour that enhances many dishes. The zest can be

obtained bygrating or peeling into strips with a zester or canelle knife. It may be used asflavouring for butter, sauces, custards,mousses, cakes, biscuits and tarts.Lemon peel (including the white pith)contains pectin which helps to set jamsand jellies. Strips of peel (minus pith)can be added to casseroles, or

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candied to serve with coffee or to add to cakes and puddings.

LIMEo Closely related to lemon, lime is a rounded (lemon has a rather oval

shape). It is a fruit with a bright green peel and very sour pulp.o Smaller, more fragrant and juicier than lemon.

o Cultivated in tropical countries.o Often used in Caribbean and Brazilian dishes.

o Can substitute lemon in most places.

SWEETLIMEo Small citrus fruit often confused with other varieties but which constitutes a

separate species.o Spherical, greenish-yellow skinned, strongly scented fruit, produces large

quantities of juice.o Used widely for fresh juice and in sauces.

KAFFIR LIMEo A Thai citrus fruit, the most desirable part being the skin and the leaves of

the kaffir lime plant.o Used in making Thai sauces, curries, and dressings.

o Has a rough, thick, green skin.

CITRON

o It is a pear shaped citrus fruit originally from

China. It is a large fruit, sometimes upto 20cm

long, with thick, knobbly, greenish skin.

o Cultivated not for its juice or flesh, but for its thick

fragrant rind, which is candied and used in cakesand confectioneries.

o Also used in the preparation of candied fruits and

liqueurs.

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o In Corsica, citrons are used to make a liqueur called ce’dratine.

KUMQUATo Kumquats are not true citrus fruits, but belong to a similar species-

Fortunella. Their name comes from the Cantonese, Kam Kwat, which

means, ‘Golden Orange’.o Resembles a small, oval orange, of the size of a quails egg.

o Has a sweet rind and a sour-sweet flesh.

o Excellent as garnish for cakes and pastries.

o Used in stuffing for poultry.

o Contains 65 calories per 100gms.

o Considered as the smallest citrus fruit.

o Popularly used in winter salads and fruit salads. It tastes superb poached

in syrup, can be bottled with sugar and alcohol and served whole or chopped with ice cream, duck, red meats, or cheese.

o They make delicious marmalade and jam and can be used in cake and

biscuit mixes. For unusual petit fours, dip whole kumquats into meltedbittersweet chocolate.

o They combine well with bitter salad leaves like chicory and frise’e and

make excellent stuffing for poultry, fish, and white meats.o Spiced kumquat preserve is a Christmas treat.

Limequats

Cross between lime and kumquats.

These green limequats have edible skins, but are extremely sour and thus cannot be eaten raw.

UGLIo Fruit resembling medium size

orange.o It is a cross between grapefruit and

tangerine.o Native to East Indies.

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o Flesh sweeter than grapefruit, the peel however, can be candied like

grapefruit.

TANGELOo Cross between tangerine and grapefruit- American hybrid.

o Tapers at the stem end.o Desirable for juice, as fresh fruit, and in salads.

OTHER HYBRIDS

o Citrange

o Orantique

o Citranquat

These are the lesser-known varieties of citrus fruits.

TRADITIONAL DISHES

Lemon:• Avgolemono (Soup with egg and rice, Greece).

• Meringue Pie (USA).

• Tart (France).

• Curd (UK).

• Butter (UK).

Lime:

• Key-lime Pie (USA).

• Seviche (Marinated Fish, South America).

• Butter with Ginger (USA).

Orange:• Caramelized (Italy).

• Duck in Orange Sauce (France).

• Cake with Ginger (UK).

• Sauce with Chicken (Mexico).

• Iced (France).

Grapefruit, Ugli Fruit:

• Grilled with Sugar (USA).

• Stuffed with Fennel (USA).

Citron:

•

Riz a l’imperatrice (Rice pudding with candied fruit, France).Kumquat:

• Preserved in Brandy (Australia).

Also good with mint, shellfish, parsley, chicken, fish (lemon); chilli pepper, tequilaavocado (lime); soft cheese, mint, rosemary, beef, chocolate (orange); heartygreens, bananas, avocado (grapefruit, ugli fruit).

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USEFUL INFORMATIONPeak Seasons

Lemon :Summer.

Lime :Throughout the year.

Bitter Orange, Mandarin :Winter.

Blood oranges, Ugli, Kumquat, Sweet Oranges :Winter to spring.

Grapefruit :Autumn to Early Summer.

Yields of Citrus Fruits:

One lemon gives 3-4 tbsp of juice.

One lime gives 2-3 tbsp of juice.

75-125 ml of juice can be squeezed from an orange.

75 ml from a mandarin.

125-175 ml from a grapefruit.Note- the above stated are approximate values.

Processed forms

Juices (Can be frozen, concentrate,chilled or reconstituted. Can besweetened or unsweetened).

In Syrup.

Candied/ Dried.

Extract.

Marmalade.

Jelly.

Fresh/ Pasteurized.

Flower Water.

Canned Segments.

Resources

Fruits of the world- Kate Whiteman

Readers Digest: complete guide to cookery- Anne Willan

The book of ingredients- Phillip Dowell & Adrian Bailey

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