![]() The pulp is juicy and very acidic.ĭespite being available year-round, the lemon's true season is late winter through spring. Produces small, oval fruit that is bright green on the tree, becoming light yellow when ripe. Tahitian lime: vigorous, hardy trees that grow to 2-4 metres tall with drooping branches.Makrut limes aren't tolerant of really cold weather, but in good conditions can produce fruit year-round. The fruit has some juice, but isn't used as commonly as the leaves. Makrut (citrus hystrix) lime: it is the leaves of this low-growing shrub that are most prized, especially as an essential flavouring in Thai cooking.Bearss lime: medium-sized, seedless, tangy and very juicy fruit.Lime varieties are usually chosen for their distinct flavour. This variety is sometimes used to flavour Campari. Chinotto - compact variety, with the fruit hanging on the trees for months.Noted as the first fruit made into marmalade. Seville - grown originally for bitter marmalade.In New Zealand Ruby Blood is available from early spring to late spring.Needs plenty of sun, warmth and protection from hard frosts. Flavour is low acid and sweet, and has more depth and richness than that of the traditional navel. Orange Cara Cara - distinctive rich pink flesh.Produces high yields from spring through to early autumn.Ī mutation that has resulted in fruit with a red-coloured flesh. Harwoods Late - navel orange, a selction of the Valencia orange hybrid that has thin-skinned juicy fruit with excellent flavour.Cipo - sweet, juicy fruit with a hint of pineapple flavour.Normally ripen mid-season, from early spring through to late spring. Best's Seedless - classic navel oranges with sweet, medium-sized, near-seedless fruit.Varieties are chosen based on taste and availablity.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |