Gourmet citrus, the bittersweet luxury you don’t know

Citrus fruits are one of the gastronomic treasures that come from Asia for which we are most grateful. Perfumed, refreshing, depurative sounds y rich in nutrients. But, above all, they are very varied and give a lot of play, both in the kitchen and, for example, in cosmetics.

Today Summum we talk about the most original, exotic and expensive varieties of citrus fruits and, incidentally, we reveal how, where and why to try them.

Citron, the first bittersweet flavor

It is in all probability the first citrus that came from Asia, precisely from the foothills of the Himalayas. First it docked in the Middle East and finally, haround 300 BC, to the Mediterranean. From this fruit comes the name of the entire genus Citrus and a third of the varieties that exist. its pulp is scarce and not very juicy, being its crust that gives off an intense aroma its most precious asset. Citron It has a central importance in the rituals of the Jewish religion and we also find it in some religious ceremonies in Asia.

In the kitchen It is practically an all-rounder: it can be used pickled, candied, in sweet and savory dishes, juices and even fizzy drinks and tonic. The Italian house Tassoni is famous for its Cedrata, a citron-based drink, and more recently it has launched a tonic with a natural citron aroma. A delicate premium bubble that exchanges quinine for the natural aroma of a shrub called quassia.

Buddha’s hand, one of the most exclusive citrus fruits

It is a variety of citron with a characteristic form of closed hands, as if they were joined in the act of praying. Hence the reference to Buddha.

It is used above all for your skin, lacking almost completely of pulp, juice and seeds. It is native to China and is used in their traditional medicine. No wonder: it is rich in vitamin C and boasts a high antioxidant power.

Its price can go up to 30 euros per kilo!

Bergamot, the “green gold”

La Bergamot the secret ingredient of the famous tea blend Earl Gray and also one of the components of the “Eau de cologne” original, which was invented in Germany back in the seventeenth century. In fact, the essence that is extracted from her beautiful emerald green skin is still an essential element when creating a fragrance.

La Bergamot It is a most exclusive citrus fruit: almost all of the world production of this fruit is concentrated in a small strip of land of Calabria, a region of southern Italy. A treasure “Limited edition”, whose origin is also shrouded in mystery, because according to some it would come from China, according to others from the Canarian city of Berga. It is also an ally against cholesterol and takes care of good heart health. Of course, being very acidic, it cannot be eaten fresh. Best in juices, jams and preserves.

Yuzu, the trendy citrus

Is fashion exotic citrus. Bitter, orange in color and full of seeds, el yuzu it is probably a hybrid of the mandarin from China, but “adopted” about a thousand years ago by Japan. The piel del yuzu It is used in cooking for its complex aroma, citrus, of course, but also clove and oregano.

Three very TOP ideas to taste it. Yuzu jam and olive oil flavored with the skin of this fruit, two gourmet novelties marketed by the young Granada company O-Med. And one of the new summer desserts from the terrace of Two Skies Madrid, the restaurant run by the media (and bestselling) Torres brothers. Its about Diaper, a honey sponge cake, with creamy yuzu, toasted honey granita, lemon verbena ice cream, flowers and black toffee.

Kumquat, the citrus “express”

It is sweet, aromatic, crunchy, so small that it fits in the mouth and with the skin so thin that there is not even a need to peel it. The kumquat is a “express citrus pleasure ”. It is a variety of the genus Fortunella, which is also known as Chinese mandarin or Chinese orange. It is rich in vitamin C, but also provitamin A, calcium, magnesium, folic acid, and potassium.

The kumquat is the perfect ingredient for cocktails, jams, marmalades and poultry dishes. Jordi Cruz, chef of ABaC, he uses it in one of his dishes with 3 Michelin stars: As a risotto, onion textures cooked with parmesan compote and kumquat.

Fingerlime, the citrus caviar

El finger lime o lhe has a grandfather It owes its name to its peculiar elongated shape, reminiscent of the fingers of a hand. It is a relative of the citrus fruit native to Australia and owes its fortune to its pulp, made up of hundreds of small spheres of different colors and aromas. A citrus caviar that explodes in the mouth with all its freshness and whose prices can touch the 40 euros for a 250 gr tray.

Gourmet Garden, a company specialized in exotic citrus fruits, has been a pioneer in making this delicate delicacy known in the restaurant sector in this country. After a long research process, this brand has managed to package the fresh citrus caviar and make it accessible to all palates in search of new emotions. Using different varieties of this fruit and different stages of maturity, it has recently launched three types of citrus caviar on the market, each with a different degree of acidity and color.

Grapefruit XXL

El chinese grapefruit, a variety of citrus (not grapefruit) whose diameter can range from 9 to 25 cm. Hence its scientific name: maximum citrus.

It is native to tropical Asia and contains vitamins C and A, phosphorus, iron, little sodium and a lot of potassium. In addition, it is digestive and purifying. It can be purchased at Fruits Vazquez, a fruit boutique located in the heart of the Salamanca district, in Madrid. Each piece costs 6 euros.

Blood orange, red like blood

It is not clear if they are native to China or the Mediterranean, where they have been cultivated for four centuries. The blood oranges they are a very peculiar variety of orange. Its exceptionality is due to its color, a deep red almost brown, and its flavor, reminiscent of raspberry and is pleasantly bitter.

Pigments, a direct consequence of the Mediterranean climate, and phenolic compounds give blood oranges an antioxidant power superior to that of other oranges. An authentic delicatessen natural.

The discreet charm of the Chinotto of Savona

El naranjo moruno it is a small shrub that in autumn is loaded with a extraordinary amount of flowers and very aromatic citrus. In Italy, where it is known as Chinotto, is a highly appreciated fruit that owes part of its fame to a refreshing drink that bears the same name.

One of the premium brands is Lurisia which makes a Chinotto with citrus fruits from the Savona area, in Liguria, where they arrived from China about 600 years ago. A variety of few specimens, protected by Slow Food and pampered by local botanists and nurseries.

La Chinotto peculiarity it is its bitterness, something that prevents eating it raw. Better to drink with bubbles or to let it release all its aroma in the cherry liqueur as it used to be in many Italian and French cafes. It is also a optimal digestive.

Kaffir lime, the “unfaithful” citrus

Similar to a file, but with rougher skin, the lima kaffir it is another exotic citrus that has been going strong. It comes from Southeast Asia and is a staple of the cuisines of Thailand (where its other name, makrut, comes from) and Laos, where it is used in soups and meat and fish dishes.

Due to the presence of limonene and pinene, the lima kaffir It boasts citrus and pine notes. The leaves are widely used in cooking for their intense and fresh lemon scent. A curiosity, kaffir in Arabic it means unfaithful, unbeliever. Lasarte, in Barcelona, ​​one of the eleven Spanish restaurants that look 3 Michelin starsHe uses this interesting ingredient in one of his dishes: squid tartare with liquid egg yolk, onion consommé and an oil made with kaffir lime leaves.