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Step aside, lemons and limes! There are so many citrus varieties out there to try. This week, I am focusing on a selection of unusual citrus varieties that I’ve seen at the farmers market and all the ways to incorporate them into your cooking.
In general, citrus fruits hybridize incredibly easily. There are so many more varieties than what I could fit in here.
Buddha’s Hand Citron
These might be the ugliest of citrus varieties (sorry, couldn’t help myself. If you’re a crossword puzzle fiend, you’ll know what I’m talking about). Okay, they’re not ugly, but they are very different looking from other citruses, which can cause confusion on how to use them.
Buddha’s hand is a fingered citron that is used for its zest. They are not juicy at all, as they are all pith and no pulp. They are native to the Himalayas, and were brought to California in the late 1800s.
Flavor
Buddha’s Hand citrons have an enticing floral scent; kind of like lemon or orange blossoms crossed with lavender.
Buddha’s Hand is unique among citrus in that it can be used whole. The zest is where most of the flavor is, though the pith is significantly less bitter and much sweeter than what you would expect.
Recipe Ideas
Make this Kerala Style Buddha’s Hand Relish from Panfusine. I think this would be an excellent relish for chicken and fish.
Use the zest in this Salad Dressing from White on Rice Couple. This basic vinaigrette will work well on almost any salad.
Calamansi Limes
Also known as Philippine limes, Calamansi limes are a cross between kumquats and mandarin oranges.
Flavor
Calamansi limes are sour. Very, very sour. The peel, however, has a very sweet scent, which can make them a little deceptive.
Calamansi limes are a very common ingredient in Filipino cuisine, but they can be used in Mexican cuisine as well as a substitute for sour oranges. Any time you need a real punch of acidity but don’t want to use vinegar, try a Calamansi lime.
Recipe Ideas
Calamansi juice is critical to the flavor of Bistek. Try this easy recipe from The Kitchn’s Amelia Rampe.
Substitute Calamansi limes in place of the bitter oranges in this recipe for Cochinita Pibil from Hola Jalapeno.
Finger Limes
Finger limes are native to Australia, but there is one variety grown in California.
Flavor
Think of finger limes as a cross between limes and caviar. The inner vesicles are easily separated and are like little pouches of lime juice. It’s like molecular gastronomy without any of the science experiments!
Flavor-wise, they don’t taste all that different from your average lime (usually a Persian lime in American grocery stores).
Recipe Ideas
This Finger Lime Salad from The Devil Wears Salad uses finger limes to create a play on textures.
Finger limes are a fun upgrade to guacamole in this recipe from Sparkle Living.
Kumquats
Kumquats were once thought to be a separate taxonomic branch from citrus, but have since been incorporated into the citrus family. Crosses with kumquats are known as citrusfortunellas (which is just fun to say).
Flavor
Kumquats have a sweet outer peel and sour interior. I highly recommend using the whole thing, since you’ll get a natural sweet and sour flavor combination.
Kumquats do have seeds, which can be annoying to remove when cooking. If you’re just eating them plain, however, I think of them like cherry pits and then they’re not a problem at all!
Recipe Ideas
I tend to just eat kumquats as a snack. In fact, the past few times I have picked up a pint from the farmers market, I ate them all before I even thought about cooking or developing a recipe with them.
However, I am going to try to restrain myself to try this recipe for Brussels Sprouts with Kumquats and Smoked Salt from Food Republic. Citrus pairs so well with brussels sprouts (acid brightens bitter flavors), and you can’t go wrong with bacon fat and brussels sprouts.
Kumquats are also an excellent salad topping. Try this Kumquat salad from Pooja’s Way.
Meyer Lemons
Meyer lemons are a quintessential element of Californian cuisine, but they are originally from China (all citrus originates from Southeast Asia, in general. Some hybrids have been developed outside Asia, however). They were popularized in California by Alice Waters of Chez Panisse.
Believe it or not, Meyer lemons are not super closely related to Eureka lemons (the most common variety found at the grocery store). Meyer lemons are a cross between a citron and a mandarin/pomelo hybrid. Eureka lemons, on the other hand, are thought to be a cross between a bitter orange and a citron.
Flavor
Meyer lemons are sweeter, more floral, and less acidic than the Eureka lemon. The rind is more delicate, and there is less pith.
Feel free to substitute Meyer lemons for lemons in almost any recipe.
Recipe Ideas
Use Meyer lemons instead of Eureka lemons in the dressing for my Kohlrabi Apple Salad. You may want to reduce the amount of honey to compensate for the lower acidity of the Meyer lemons.
Try this One Pan Meyer Lemon Chicken from Spices in my DNA. This recipe combines Meyer lemons with ginger and turmeric, which is perfect for a winter dish.
Pomelos
Pomelos are thought to be one of the ancestral citrus varieties. Pomelos are an ancestor for modern grapefuits, sweet oranges, and tangelos (and more).
You’ve probably seen pomelos at the grocery store. Most pomelos sold in the United States are grown in California or Florida.
Flavor
Pomelos look like giant grapefruits, but they are mostly pith. The flesh is sweeter than the average grapefruit, but the pith is very bitter.
The rind is often candied and coated in chocolate, kind of like candied orange peels.
Recipe Ideas
Pomelos make for an excellent marmalade. The sweet, floral scent of the rind will switch things up from the usual Seville oranges. Try this pomelo marmalade recipe from the LA Times as a starting point.
The Spicy Thai-style Pomelo, Green Bean, and Zucchini Salad from Serious Eats sounds like a fantastic way to spice things up with green beans. Maybe I’ll try something similar this year for Thanksgiving instead of green bean casserole.
