Citrus

1. Orange

There are many different varieties of oranges: bitter, sweet, blood, juice, table, etc.

The skin gives it its bitter flavors to balance the excessive acids and sugars.

As a dessert it gives us a juice to combine with other fruits, sauces, or creams and its empty shell serves as a bowl for fillings, ice creams and mousses.

2. Tangerine

Tangerines or mandarins are made up of loose segments with excess pips in some cases.

They are very sweet and are used in desserts and jams.

3. Clementine

A variety of mandarin, the clementines are more acidic and with fewer pips.

4. Kumquat

This fruit similar to oranges and native to China has a pale orange-colored, hard skin and is the size of a giant olive.

Its skin is sweet and her flesh is very bitter. It is usually consumed whole to counteract the bitter taste of the flesh. You can blend it to make sauces for duck, or stuffed in syrup or jams.

5. Grapefruit

With and orange skin and pink flesh, the grapefruit is very juicy with a slight bitter taste.

It contains an enzyme that stimulates the metabolism, so it is ideal for diets, slimming and to be eaten when fasting.

It is and ideal additive to desserts combined with sugar and letting marinate for an hour.

The juice served with sorbets or confectionery and creams, offsets the excess of sugar.

In tropical islands it is consumed grilled in fat slices covered with brown sugar.

6. Lime

This hybrid citrus fruit of very thin peel is grown all year round. A great source of vitamin C, limes are ideal to bring zest to pickles and sorbets. Its juice is perfect to combine with ice creams and cream.

7. Lemon

With yellow peel and thick skin, lemons are the most versatile of all citrus fruits. Its acidic taste makes it unpleasant when consumed raw.

Its juice, added to fish, meats, cakes, etc., reinforces the flavor of the main ingredients.

Its acid prevents the cut/chopped fruit from turning black in fruit salads.

8. Citron

The citron, typically used in Jewish dishes, is an extra large sized lemon, of very fat skin with a fresh lemon fragrance that makes it ideal for frosting, in desserts or pastry.