To finish up the citrus fruits, we will look at the grapefruit and the uniq fruit. The grapefruit has a yellow skin, sometimes with a green blush. The flesh ranges from pale yellow to deep red and has a sweet-tart, almost bitter taste. Grapefruit can be eaten out of hand or juiced. The juice, flesh, [...]
Lemons are a very diverse citrus fruit with many culinary and non-culinary uses. Lemon juice is about 5% to 6% citric acid, which gives lemons a sour taste, and a pH of about 2 or 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Lemons can be used [...]
Oranges originated in Southeast Asia but are now grown in groves around the globe. All citrus trees are of the single genus, Citrus. Fruits of all members of the genus Citrus are technically considered berries because they have many seeds, are fleshy, soft, and derive from a single ovary. The seeds of an orange are [...]
The English word ‘currant’ has been used for this fruit only since 1550, taken from the fruit’s resemblance to the dried currants of Greece (raisins made from a small seedless grape). The much older English name ‘ribes’ is of ancient Indo-European origin and is common to other language. The currant is a tiny round fruit [...]
The strawberry is technically an accessory fruit, meaning that the fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries. Nonetheless, strawberries are today considered berries. They range in size and are shiny red and heart shaped. They have seeds on the exterior and can be very sweet. [...]
© 2012 Chef Kelso