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New
Food Cookbook Chapter: Citrus
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Blood
Oranges
- Also
known as: Varieties include Tarocco, Sanguinello
and Moro
- Origin
and cultivation: found as a spontaneous mutation in Sicily around the end
of the 19th century; Sicily is still a major grower and, in the US, they are grown
in California and Texas
- Availability:
from winter to spring
- Appearance:
juice really looks (and stains) like blood; color is from anthocyanin pigments
which also color grapes, raspberries, blackberries and cherries
- Flavor:
like an orange with a hint of raspberry
- Trivia:
if blood oranges were domesticated before orange oranges, then the word "orange"
could have referred to the color red
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Recipes:
Duck
with Blood Orange Sauce Blood
Orange Cake ••••••••
Red
Naval Oranges- Also
known as: Cara Cara or Pink Naval
- Origin
and cultivation: spontaneous mutation of a Washington naval orange discovered
in 1976 at Hacienda Cara Cara in Venezuela, then introduced to Florida and California
- Availability:
from winter to spring
- Appearance:
resembles the salmon color in a pink grapefruit
- Flavor:
like an orange with a hint of pink grapefruit
- Trivia:
color is primarily from lycopene, a carotenoid pigment which is the same thing
that colors pink grapefruit, tomatoes and watermelon
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Recipes:
Cara
Cara Orange Fennel Salad ••••••••
Ugli
- Also
known as: Unique
or Uniq
- Origin
and cultivation:
spontaneous hybrid of pomelo or grapefruit and tangerine, and possibly also some
Seville orange; native to Jamaica; first bred in the early 1900s
- Availability:
from late fall to summer
- Appearance:
very ugly on the outside, with colors ranging from green to yellow and orange
- Flavor:
yellow fruit is sweet, sour, very juicy and tastes like a mix of tangerine and
grapefruit
- Trivia:
Ugli is the trademarked name while Uniq is the generic name
-
Recipes:
Ugli
Baby Salad ••••••••
Meyer
Lemon
- Origin
and cultivation: brought from China to the U.S. in 1908 by Frank Meyer; cross
between lemon and a mandarin or orange
- Availability:
from late fall to spring
- Appearance:
looks like a rounder lemon with a smoother skin
- Flavor:
less sour than a regular lemon with a sweet orange smell
- Trivia:
highly prized in California and Florida where they are often grown in backyards
-
Recipes:
10
Minute Chicken in Meyer Lemon Rosemary Sauce Meyer
Lemon Tart ••••••••
Yuzu
- Also
known as: Japanese
Citron or Yuja in Korea
- Origin
and cultivation: a
wild fruit in Tibet and China, was brought to Japan in around 1,000 AD; rarely
found outside of Japan until recently; hybrid between mandarin and a primitive
citrus called ichang papeda
- Availability:
fall
- Appearance:
can be yellow or
green
- Flavor:
zest has a unique fragrance unlike most other citruses
- Trivia:
in Japan, during the winter, people will put a whole Yuzu into their bath water
to create therapeutic aromas
-
Recipes:
Pan
Fried Sole with Yuzu Wasabi Butter Yuzu
Greenbeans ••••••••
Szechuan
Pepper- Also
known as: Sichuan Pepper, Chinese Pepper, Japanese Pepper, Chinese Prickly
Ash, Fagara, Sansho, Timur or Indonesian Lemon Pepper
- Origin
and cultivation: the outer pod of a small fruit that has no relation to black
pepper; in the citrus family but in a distinct genus from other citrus fruits
such as oranges and limes
- Availability:
year-round at stores that sell specialty spices
- Appearance:
powdered, or in whole form like little red-black split pods
- Flavor:
an intense numbing heat that is a distinct chemical from black pepper, hot
peppers, mustard, horseradish and wasabi; generally added to food after it is
cooked to maximize the flavor and numbing power
- Trivia:
banned by the U.S. FDA until 2005 because imported peppercorns could carry citrus
canker disease, which threatens citrus trees. The ban was lifted, provided the
imported peppercorns are treated with heat that kills the disease causing bacteria
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Recipes:
Maple
Glazed Salmon with Szechuan Pepper | |
