It’s a citrus extravaganza at the moment and it’s sometimes difficult to know what to do with some of the fruit we only have available for a short time.
Limequats and kumquats can both be eaten raw and whole. Kumquats with their sweet peel and tart flesh are perfect for marmalades, chutneys and compotes. They can both be great for adding a zesty flavour to drinks or yoghurt. Both fruits are coming from Spain at the moment.
From Italy, Bergamot lemons are bringing their fragrant aroma to our shelves. Their floral citrus oils are used to flavour Earl Grey tea and are just perfect in a marmalade recipe or for other cooking uses. It’s a bit too sour to eat without cooking and sweetening though!
Over the Strait of Messina and we have the Citron from Sicily. You won’t find much juice in this fruit as it’s mostly rind. This rind can be sliced, drizzled with olive oil and seasoned for a citron carpaccio. It can also be candied with syrup to enjoy sweet!
Whilst lemons, oranges and clementines are a staple in our range, it’s now that the flavours start to shine. The current lemon variety is fino, coming from Spain with its bright yellow skin is a firm favorite. Clementines, also from Spain, are well balanced with their sweetness and tanginess. Look out for the Clemenules variety. We have also been trying batches of Navel Oranges from around the mediterranean regions of Greece, Spain and Italy. We think the Greek fruits are sweet, melt in the mouth whilst the Spanish are giving us a real juicy kick. Let us know what you think!
