Only the most timid traveler, finding himself in exotic country confused by the appearance, smell or name, will refuse to taste any unfamiliar fruit. Accustomed to apples and oranges, tourists hardly force themselves to bite off a piece of mangosteen, durian or herring. Meanwhile, it is a gastronomic revelation that can become one of the brightest impressions of the entire trip.

Below are exotic fruits different countries- with photos, descriptions and English equivalents of names.

Durian

The fruit of durian - "fruit with the taste of heaven and the smell of hell" - irregular oval shape, with very sharp thorns. Under the skin there is a viscous pulp with a unique taste. The "king of fruits" has a pungent ammonium smell, so strong that durian is forbidden to be transported on airplanes and taken to hotel rooms, as evidenced by the corresponding posters and signs at the entrance. The most fragrant and most exotic fruit in Thailand is very rich in vitamins and nutrients.

A few rules for those wishing to taste (by no means try!) Durian:

• Do not try to pick the fruit yourself, especially in the off-season. Ask the seller about this, have him cut and pack it in transparent film. Or find a pre-packaged fruit in the supermarket.
• Press lightly on the pulp. It should not be elastic, but it should be easy to slip under your fingers, like butter... Elastic flesh already smells unpleasant.
• It is undesirable to combine with alcohol, since the pulp of durian acts on the body as a stimulant of enormous strength. Thais believe that durian warms the body, and a Thai proverb says that the "heat" of durian can be tempered by the coolness of mangosteen.

Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.

Season: from April to September, depending on the region.

Mangosteen

Other names are mangosteen, mangosteen. it delicate fruit with thick purple skin and round leaves at the handle. The white pulp resembles a peeled orange and has an indescribable sweet and sour taste. Inside the mangosteen there are six or more soft white lobules: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruits in your hand and squeeze lightly: the rind should not be tough, but not very soft either. If the skin is punctured unevenly in different places, the fetus is already stale. You can open the fruit by making a hole in the skin with a knife and fingers. Do not try to grab the slices with your hands: the pulp is so tender that you just crush it. It tolerates transportation well.

Where to try: Myanmar, Thailand, Vietnam, Cambodia, Malaysia, India, Philippines, Sri Lanka, Colombia, Panama, Costa Rica.

Season:

Jackfruit

Other names - Indian breadfruit, eve. It is a large fruit with thick, spiny yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a pear of the "duchess" variety. The segments are separated from each other and sold in sachets. Ripe pulp is eaten fresh, unripe cooked. Jackfruit is mixed with other fruits, added to ice cream, in coconut milk... The seeds are edible when boiled.

Where to try: Philippines, Thailand, Vietnam, Malaysia, Cambodia, Singapore.

Season: from January to August, depending on the region.

Lychee

Other names are litches, chinese plum... Heart-shaped or round fruit grows in clusters. Under the bright red peel there is a white transparent pulp, juicy and sweet in taste. In the off-season in Asian countries, these tropical fruits sold canned or in plastic bags.

Where to try: Thailand, Cambodia, Indonesia, Australia, China.

Season: from May to July.

Mango

One of the most popular fruits in all tropical countries. The fruits are large, ovoid, elongated or spherical in shape. The pulp is yellow and orange, juicy, sweet. The smell of mango resembles the aroma of apricot, rose, melon, lemon. Unripe green fruits are also eaten - they are eaten with salt and pepper. It is convenient to peel the fruit with a sharp knife.

Where to try: Philippines, India, Thailand, Indonesia, Myanmar, Vietnam, China, Pakistan, Mexico, Brazil, Cuba.

Season: year-round; peak in Thailand from March to May, in Vietnam in winter and spring, in Indonesia from September to December.

Papaya

Large fruit with yellow-green skin. Cylindrical fruits exotic fruits reach 20 centimeters in length. The taste is a cross between melon and pumpkin. Ripe papaya has a bright orange, unusually tender flesh that is pleasant to eat and aids in digestion. Unripe papaya is added to spicy thai salad(catfish there), it is fried, meat is stewed with it.

Where to try: India, Thailand, Sri Lanka, Bali, Indonesia, Philippines, Mexico, Brazil, Colombia.

Season: all year round.

Longan

Other names are lam-yay, "dragon's eye". It's round, brown fruit looking like a small potato. Very sweet and juicy, it has a lot of calories. The easily peeled skin covers the transparent white or pink flesh, which is close in consistency to jelly. There is a large black bone in the heart of the fruit. Longan is good for your health, but you shouldn't eat a lot at once: it will lead to an increase in body temperature.

Where to try: Thailand, Vietnam, Cambodia, China.

Season: from mid-June to mid-September.

Rambutan

Rambutan is one of the most famous tropical fruits, which is characterized by "increased hairiness". Under the red, fleecy skin, there is a white translucent flesh with a sweet taste. To get to it, you need to "twist" the fruit in the middle. The fruits are eaten fresh or canned with sugar. Raw seeds are poisonous, while roasted seeds are harmless. When choosing, you need to be guided by color: the pinker the better.

Where to try: Malaysia, Thailand, Indonesia, Philippines, India, partly Colombia, Ecuador, Cuba.

Season: from mid-April to mid-October.

Pitaya

Other names are pitahaya, lun yang, " dragon fruit"," Dragonfruit ". It is the fruit of a cactus from the genus Hylocereus (sweet pitaya). Very beautiful in appearance: bright pink, the size of a large apple, slightly elongated. The rind is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), you can see dense white, red or purple flesh inside with many small seeds. Good in fruit cocktails combined with lime.

Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partially Japan, USA, Australia, Israel.

Season: all year round.

Carambola

Other names are "tropical stars", starfruit, camrak. Its yellow or green fruits resemble in size and shape Bell pepper... On the cut, they are star-shaped - hence the name. Ripe fruits are juicy, with a slight floral taste, not very sweet. Unripe fruits contain a lot of vitamin C. They are good in salads and cocktails, they do not need to be peeled.

Where to try: Borneo island, Thailand, Indonesia.

Season: all year round.

Pomelo

This fruit has many names - pomela, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow flesh, which, however, is much sweeter. It is widely used in cooking and cosmetology. Smell is the best guide when buying: the stronger it is, the more concentrated, rich and fresh the taste of the pomelo will be.

Where to try: Malaysia, China, Japan, Vietnam, India, Indonesia, Tahiti island, Israel, USA.

Season: all year round.

Guava

Other names are guiava, guayava. Round, oblong or pear-shaped fruit (4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to seed. When ripe, the fruit turns yellow, and it is eaten with the peel - to improve digestion and stimulate the heart. When unripe, it is eaten like a green mango, sprinkled with spices and salt.

Where to try: Indonesia, Thailand, Vietnam, Malaysia, Egypt, Tunisia.

Season: all year round.

Sapodilla

Other names are sapotilla, wood potato, achra, chiku. A fruit that looks like a kiwi or plum. The ripe fruit has a milky caramel taste. Sapodilla can "knit" a little, like a persimmon. Most often it is used for making desserts and salads. Unripe fruits are used in cosmetology and folk medicine.

Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).

Season: from September to December.

Sugar Apple

Very healthy pale green fruit. Under the pronounced bumpy skin of a marsh-green color, sweet aromatic flesh and beans the size of beans are hidden. An aroma with subtle coniferous notes. Ripe fruits are moderately soft to the touch, unripe - hard, overripe fall apart in the hands. Serves as the basis for Thai ice cream.

Where to try: Thailand, Philippines, Vietnam, Indonesia, Australia, China.

Season: from June to September.

Chompoo

Other names - pink apple, malabar plum. It resembles sweet peppers in shape. It comes in both pink and light green. The pulp is white, firm. You don't need to clean it, there are no bones. The taste is not particularly prominent and looks more like slightly sweetened water. But chilled, these tropical fruits quench thirst well.

Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.

Season: all year round.

Aki (Ackee)

Aki, or delicious bligia, is pear-shaped with a red-yellow or orange peel. After full ripening, the fruit bursts, and a creamy pulp with large glossy seeds comes out. These are the most dangerous exotic fruits in the world: unripe (unopened) fruits are highly poisonous due to the high content of toxins. They can be eaten only after special processing, for example, prolonged boiling. Aki tastes like Walnut... In West Africa, soap is made from the peel of unripe fruit, and the pulp is used for fishing.

Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.

Season: from January to March and from June to August.

Ambarella

Other names are Citera apple, yellow plum, Polynesian plum, sweet mombin. Oval fruits of golden color with a thin, tough skin are collected in bunches. Inside - crispy, juicy, yellow pulp and a hard bone with thorns. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, preserves, marmalade are prepared from them, unripe fruits are used as a side dish, added to soups.

Where to try: Indonesia, India, Malaysia, Philippines, Fiji, Australia, Jamaica, Venezuela, Brazil, Suriname.

Season: from July to August.

Bambangan

Winner in the category "The most dear taste". Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval in shape, dark in color, the smell is a little harsh. To get to the pulp, you just need to peel off the skin. The fruit is also added to side dishes.

Where to try: Borneo island (Malaysian part).

Salak

Other names are lard, herring, rakum, " snake fruit". Small round or oblong fruits grow in clusters. Color - red or brown. The peel is covered with small thorns and can be easily removed with a knife. There are three sweet segments inside. The taste is rich, sweet and sour, resembles either a persimmon or a pear.

Where to try: Thailand, Indonesia, Malaysia.

Season: all year round.

Bael

Other names are wood apple, stone apple, Bengal quince. When ripe, the gray-green fruit becomes yellow or Brown color... The peel is dense, like a nut, and it is impossible to get to it without a hammer, therefore the pulp itself is most often sold in the markets. It is yellow, with fleecy seeds, divided into segments. Baile is eaten fresh or dried. It is also used to make tea and sharbat. The fruit irritates the throat, causing perspiration, so the first experience with the baile may be unsuccessful.

Where to try: India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Malaysia, Philippines, Thailand.

Season: from November to December.

Kiwano

Also - horned melon, African cucumber, horned cucumber. When ripe, the shell becomes covered with yellow thorns, and the pulp acquires a rich green color. The oblong fruits are not peeled, but cut like a melon or a watermelon. The taste is a cross between banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and spicy dishes as well as pickle. Unripe fruits are edible too.

Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).

Season: all year round.

Miracle Fruit

Other names are wonderful berries, sweetish track. The name of the exotic fruit is absolutely deserved. The taste of the fruit itself does not stand out in any way, but for an hour it will seem to a person that everything that he eats after is sweet. The taste buds are deceived by a special protein contained in magic fruits, - miraculin. Sweet foods, on the other hand, seem tasteless.

Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).

Season: all year round.

Tamarind

Tamarind, or Indian date, belongs to the legume family, but it is also used as a fruit. Curved fruits up to 15 centimeters long with brown skin and sweet and sour flesh. It is used as a spice, it is part of the famous Worcester sauce and is used in the preparation of appetizers, desserts and various drinks... Ripe dried tamarind is used to make sweets. As a souvenir, tourists bring home meat sauce and cocktail syrup based on Indian dates.

Where to try: Thailand, Australia, Sudan, Cameroon, Oman, Colombia, Venezuela, Panama.

Season: from October to February.

Marula

Fresh marula is found exclusively on the African continent, and all because after ripening, the fruits begin to ferment in a matter of days. It turns out like this low alcohol drink(you can find elephants "intoxicated" from marula). Ripe fruits are yellow in appearance and resemble a plum. The pulp is white, with a hard bone. Until the fermentation process begins, it has a pleasant aroma and unsweetened taste.

Where to try: South Africa (Mauritius, Madagascar, Zimbabwe, Botswana, etc.)

Season: since March.

Kumquat

Other names - Japanese orange, fortunella, kinkan, Golden Apple... The fruits are small, really like mini oranges, the crust is very thin. Whole edible, excluding seeds. It tastes slightly sour than orange, smells like lime.

Where to try: China, Japan, Southeast Asia, the Middle East, Greece (Corfu), USA (Florida).

Season: May to June, available all year round.

Citron

Other names are Buddha's hand, zedrat, Corsican lemon. Behind the external originality lies a trivial content: oblong fruits - an almost solid peel, reminiscent of lemon in taste, and violet in smell. It can only be used to make stewed fruit, jelly and candied fruits. Often the Buddha's hand is planted in a pot as an ornamental plant.

Where to try: China, Japan, Malaysia, Indonesia, Thailand, Vietnam, India.

Season: from October to December.

Pepino Dulce

Also - sweet cucumber, melon pear. Formally, this is a berry, albeit a very large one. The fruits are varied, there are different sizes, shapes and colors, some are bright yellow with red or purple streaks. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino is tasteless, as well as unripe.

Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.

Season: all year round.

Mamey

Other names are sapote. The fruit is small, round. Inside - orange pulp, to taste, as you might guess, resembles an apricot. It is added to pies and cakes, canned, and jelly is made from unripe fruits.

Where to try: Colombia, Mexico, Ecuador, Venezuela, Antilles, USA (Florida, Hawaii), Southeast Asia.

Naranjilla

Other names are naranjilla, lulo, the golden fruit of the Andes. Outwardly, naranjilla resembles a shaggy tomato, although it tastes like pineapple and strawberries. The pulp juice is used to make fruit salads, ice cream, yoghurts, biscuits, sweet gravies and cocktails.

Where to try: Venezuela, Panama, Peru, Ecuador, Costa Rica, Colombia, Chile.

Season: from September to November.

Other names are Indian mulberry, cheese fruit, pork apple. The fruit is the size of a potato or a large plum, the skin is translucent. When ripe, noni turns from green to yellow and almost white. Noni has a pungent aroma and bitter taste, which is why it is sometimes called the "emetic fruit". Popular rumor attributes noni properties to cure almost half of the diseases, and some call it the most useful exotic fruit.

Where to try: Malaysia, Polynesia, Australia, Southeast Asia.

Season: all year round.

Jabuticaba

Also - jaboticaba, a Brazilian grape tree. Fruits, which look like grapes or currant berries, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic beverages, jellies, marmalade are made from the pulp.

The juicy and fragrant fruits resemble a melon in shape, reach 25 centimeters in length and 12 centimeters in width. The skin is slightly hard, reddish brown. The pulp is white, sour-sweet, the seeds are located in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolate. It is believed that the most delicious cupuasu is the one that itself fell to the ground.

Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.

Season: all year round.

Marang

Maranga fruits are elongated, thick skin covered with thorns, which harden as they ripen. Inside there are white slices with seeds, sometimes quite large, with a third of the palm. Everyone describes the taste in their own way. So, some are sure that it resembles an ice cream in a waffle cup, others that it resembles a marshmallow. Still others cannot describe their feelings at all. Marang is not exported because it deteriorates instantly. If, when pressed, the dents do not straighten, it is urgently necessary to eat it. If the fruit lends itself slightly to squeezing, it should be allowed to lie down for a couple of days. Marang is usually eaten fresh, but is also used in desserts and cocktails. The seeds are fried or boiled.

Where to try: Philippines, Brunei, Malaysia, Borneo island, Australia.

Season: from August to the end of April.

Fruits of thailand

Fruit is sold year-round, although off-season mangosteen, for example, is not very common, and pineapples are twice as expensive. You can buy in the markets, from street stalls, from merchants with mobile carts.

Pineapple, banana, guava, jackfruit, durian, melon, carambola, coconut, lychee, longan, longkong, mango, mangosteen, tangerine, mapla, noina, papaya, pitahaya, pomelo, rambutan, herring, sapodilla, tamarind, jujuba.

Vietnamese fruits

Vietnam, one of the largest suppliers of fruits in the world market, can seriously compete even with Thailand. Most of all fruits are in the south of Vietnam. In the off-season, prices for especially exotic fruits can rise 2-3 times.

Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passion fruit, milk apple, mombin, noina, papaya, pitahaya, rambutan, rose apple, sapodilla, tangerine, citron.

Fruit of India

India is located in several climatic zones at once, which creates favorable conditions for growing fruits, typical for both tropical and temperate zones (highlands). On the shelves you can find familiar apples, peaches and grapes and exotic coconuts, papaya and sapodilla.

Avocado, pineapple, anonna (cherimoya), watermelon, banana, guava, guava, jackfruit, figs, carambola, coconut, mango, tangerine, passion fruit, papaya, sapodilla, tamarind.

Fruits of egypt

The harvest in Egypt is harvested in spring and autumn, so the "season" of fruit is almost always here. An exception is the borderline periods, for example, early spring, when the "winter" fruits have already departed, and the "summer" ones are only on the way.

Apricot, quince, orange, watermelon, banana, grapes, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, carambola, kiwi, red banana, lemon, mango, marania, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.

Fruit in Cuba

In contrast to the same Egypt, the seasons in Cuba are much more pronounced. You can buy pineapples, oranges, bananas, guava, papaya all year round. In July and August, the most delicious mangoes, summer also starts the season of mammonchillo, cherimoya, carambola and avocado, in spring - coconuts, watermelons, grapefruits.

Avocado, pineapple, annona, orange, banana, Barbados cherry, grapefruit, guava, caimito, carambola, coconut, lime, lemon, mamonchillo, mango, passionfruit, papaya, sapodilla, tamarind, cherimoya.

Fruit in the Dominican Republic

In the tropical Dominican Republic, predictably there are a lot of fruits: from the most familiar ones like bananas and pineapples to exotic ones - granadilla, mammonchillo and sapots.

Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mammonchillo, mamon, mango, passionfruit, sea grape, medlar, noni, papaya, pitahaya, sapota.

Citrus fruits are not limited to orange, lemon and vitamin C. There are 15 to 30 types.

Culinary application citrus fruits are very diverse: juice, zest, pulp - everything goes into action. From the peel of the fruit is obtained aromatic oil, zest and juice season the most different dishes, and the pulp of some citrus fruits is eaten as an independent dessert.

The most common orange

The orange tree is native to China, brought to Europe by the Portuguese and now grows well along the entire Mediterranean coast, as well as in Central America.

Oranges are a wonderful dessert, they improve appetite, are useful as a general tonic. Due to the presence in them of a complex of vitamins and other biologically active substances, these citrus fruits are recommended for the prevention and treatment of hypovitaminosis, diseases of the liver, heart and blood vessels, metabolism. The pectins contained in oranges contribute to the digestion process, enhance the motor function of the large intestine and reduce putrefactive processes in it.

The peel, in addition to the well-known economic use for zest, infusions, preserves, etc., is also used to prepare various kinds of liqueurs in Bologna and Florence. Orange oil is also obtained from the zest.

Lemon is a highly acidic citrus fruit. Homeland - India, China and the Pacific tropical islands. In the wild, unknown. It is widely cultivated in many countries with subtropical climates.

Lemons are eaten fresh, and also used in the manufacture confectionery and soft drinks, in the alcoholic beverage and perfumery industry. As a spice, lemon is used in various fruit salads, sweet dishes, biscuits, sauces, fish, poultry and rice dishes.

With a therapeutic and prophylactic purpose, lemons are used for hypovitaminosis, vitamin deficiency, diseases of the gastrointestinal tract, disorders of mineral metabolism, rheumatism, urolithiasis, atherosclerosis, scurvy, tonsillitis, gout, hypertension. In the Middle Ages, it was believed that lemon protects against the plague and is an antidote to snake bites. Eastern medicine considered lemon to be an excellent remedy for healing wounds and pulmonary diseases and an antidote for various poisonings.

Currently, lemon juice and lemon oil obtained from fresh peels are used to improve the taste and smell of medicines.
Lemon is widely used as a cosmetic product - lemon water softens and whitens the skin of the face, it is used in a mixture with whipped egg white, glycerin and cologne to get rid of freckles, age spots, rejuvenate the skin of the face. Lemon juice heals cracks in the skin, reduces brittle nails. The lemon peel, boiled in honey, was used to improve digestion. For cosmetic purposes, lemon is used as a balm for hair, creams, lotions, for the manufacture of lotions and masks for the care of various types of skin.

Green fruits are similar to lemons, but they are more acidic and have a special unique flavor. Originally from India.

Antirheumatic, antiseptic, antiviral, bactericidal, healing, restorative, tonic action of lime is widely used in medicine. Soothes strong and rapid heartbeats. Has a beneficial effect on the stomach. Relieves stress-related bowel inflammation. Often used instead of lemon, as lime has similar properties... Used in the treatment of fever, infectious diseases, sore throat, colds, etc.

It has a cleansing and toning effect on the skin. Strengthens fine hair and nails, promotes their growth.

A slice of this green and bitter lemon accompanies every sip of tequila, complements many cocktails. Limes are essential for making wonderful sauces.

Grapefruit

Outwardly, grapefruit is similar to orange, but its pulp is sour and with a bitter taste.

Grapefruit pulp can be red, pink, or white(more precisely, a cream shade). The color of the pulp does not affect the aroma and flavor of the grapefruit. When buying a grapefruit, choose fruits that are not the largest and rather heavy for their size.

Grapefruit also contains antioxidants that lower cholesterol levels. One grapefruit a day helps to normalize blood cholesterol levels. This is especially important for people with coronary artery disease and circulatory diseases, for whom high cholesterol levels are another risk factor.

Grapefruit juice increases the acidity of gastric juice, so it is indicated for people with low acidity. Grapefruit is the main component of the so-called grapefruit diet, aimed at speeding up the metabolism. In 2004, it became known that grapefruit can help not only lose weight, but also diabetes. The action is based on the fact that the use of grapefruit helps to improve the metabolism of sugar-containing substances. Consequently, the level of blood sugar decreases and the need for insulin decreases.

Bloody orange

A variety of blood red orange. This color is given to it by the presence of anthocyates, pigments that are quite often found in flowers and fruits, but unusual for citrus fruits.

The first plantings of bloody oranges appeared in Sicily, and over time they gained great popularity in the United States.

Like all citrus fruits, the blood orange is rich in vitamin C. The anthocyanins contained in them are antioxidants that reduce the risk of many age-related diseases, including diseases of cardio-vascular system... They also reduce the risk of cataracts and remove cholesterol from the body. In addition, blood oranges are a good source of iron, calcium and vitamin A.

In cooking, bloody oranges are used to make cocktails and make marmalade and sorbet.

Bergamot

Many people know it as a flavoring agent for good teas. Southeast Asia is considered the birthplace of bergamot.

Bergamot peels are used in aromatherapy to treat depression and improve digestion. The furocoumarins contained in it have a strong photosensitizing effect that promotes faster skin pigmentation. In medicine, on the basis of one of the components, bergapten, drugs have been created for the treatment of vitiligo and nested baldness.

Bergamot oil is used for ointments and perfumery. Bergamot peel is used in perfumery because of its ability to combine with different scents to form a bouquet of scents that complement each other. Approximately one third of men's and half of women's perfumes contain bergamot essential oil. Currently, it is not used in natural form in perfumery, as it causes photoburns of the skin at the place of application of the perfume under the influence of sunlight.

Mandarin

Originally from southern China. Introduced to Europe at the beginning of the 19th century.

Mandarin fruits are used fresh and for the manufacture of fruit juices and compotes. As a spice, it is used in the preparation of various sweet dishes, cookies, sauces, fish, poultry, rice dishes and fruit salads.

Tangerine peel is used as a substitute for orange peel in the preparation of various drugs, infusions, syrups, extracts, as well as Food Industry... When tangerine juice is repeatedly rubbed into the skin, areas of the skin affected by microsporia and trichophytosis are healed.

An alcoholic tincture from the peel of tangerines increases appetite, improves digestion, softens the inflammatory secretion in the bronchi and upper respiratory tract, and promotes the separation of phlegm. In oriental medicine, a tincture of the peel, as well as its water infusion or decoction, was used for bronchitis, nausea, as an antitussive and a means of improving digestion.

Mineola is a variety of orange tangerines obtained by hybridization with an orange.

It has a pear-like shape and a reddish-orange hue. It tastes different from tangerine and orange. Most convenient for cleaning and eating by hand. Good mineoles are hard or slightly soft, heavy for their size, with an uneven surface but no deep grooves, and are orange in color. Fresh mineols can be used in salads, desserts, and main dishes, and the juice is often consumed in the United States.

Another common variety of orange tangerines is Clementine.

Clementine

A hybrid of tangerine and orange - king, created in 1902. The fruit is similar in shape to a tangerine, but sweeter.

The main suppliers are Spain, Morocco, Italy and Algeria. There are three types of clementines: Corsican - the best, protected by the trademark of the region, with an orange-red peel, fragrant and seedless; it is sold with leaves (two per fruit) from early November to early February; Spanish - has varieties: smaller and larger fruits, each fruit contains from 2 to 10 seeds; Montreal - very rare, appears in mid-October, suppliers are Spain and Algeria, the fruit contains 10 to 12 seeds.

Juicy, sweet, rich in vitamin C, clementines keep well in the cold; they are candied and added to brandy, the juice is frozen for sorbet and mixed with drinks. In England, liqueurs and marinades are made on clementines.

The fruits of this tree with very large flowers can vary in shape, color, size and even taste. However, they all have common feature- their peel is much thicker than that of a grapefruit. By the way, it makes wonderful jam, marmalade and candied fruits.

Pomelo is sometimes called sheddock, after the English captain Sheddock, who brought pomelo seeds to the West Indies from the Malay Archipelago in the 17th century.

Pomelo fruits are eaten raw and processed. Pomelo is an integral part of many national Thai and Chinese dishes.

In China to Chinese New Year these fruits are given to each other as a symbol of prosperity and well-being. The Chinese living in Thailand use the pomelo for religious festivals, and very often the pomelo is offered as a gift to the spirits.

A small exotic fruit of orange or orange-yellow color, resembling a small orange in appearance. It grows in the south of China.

In appearance, kumquat fruits resemble miniature oval oranges measuring 3 to 5 centimeters in length and 2 to 4 centimeters in width.

The kumquat fruit tastes like a tangerine with a slight sourness, is edible completely, with a sweet skin. In nature, there are several types of kumquat, differing in the shape of the fruit. Kumquat is consumed both raw and processed (candied fruits, jam, marmalade).

Calamondin

The calamandine's flesh and rind are orange, and taste like lemon or lime. A hybrid of a tangerine tree with a kumquat.

The plant is decorative, blooms profusely and bears fruit, grows well at home.

In ancient times, citron was widely cultivated in Western India, Western Asia and the Mediterranean. He was the first citrus fruit long before our era to come to Europe.

Sour or sweet-sour, slightly bitter, low-juicy pulp of fruits in fresh form is not eaten, it is used exclusively in confectionery for jams, fillings. From the peel of the fruit, which has a strong aroma, a valuable essential oil is obtained, which is used for flavoring drinks, confectionery and culinary products, as well as for making jams and candied fruits.

An exotic variety of citron grown in China and Japan - "Buddha's Fingers", Buddha's fingers. Its aromatic fruit is divided into several finger-like lobes with little pulp.

Oroblanco

Oroblanco - also known as Citrus Sweetie and Pomelit - is a citrus variety bred from a traditional pomelo / white grapefruit hybrid in 1984 by Israeli scientists.

The challenge posed by the scientists was to make the grapefruit sweeter. Although they succeeded quite well, sweetie has not yet become a popular citrus fruit - perhaps because it, like the pomelo, has too much "waste".
Sviti fruits remain green even after full ripening.

Scientists have come to the conclusion that pomelite lowers blood cholesterol levels better than its ancestors. Moreover, it is sweeter than grapefruit, and not as big as a pomelo.

Orange

Known as “bitter orange” and Seville orange - Seville is a classic bitter orange.

Orange fruits are used in medicine, and neroli and petitgrain essential oils from flowers and leaves are used to make marmalade, candied crusts and soft drinks and are included as the main component in many floral compositions in perfumery; infusions of flowers are also used in the confectionery and other branches of the food industry.

From the crushed peel, tinctures are prepared, which are used as a means of increasing appetite or as a corrigent in the production of other dosage forms.

Coalfruit

A hybrid of mandarin and grapefruit, sweet juicy fruit, easy to peel, virtually seedless.

Its name comes from the unsightly appearance- rough, wrinkled, greenish-yellow rind.

1. Tangerine varieties Dancy - this is just a type of tangerines grown in Morocco, Sicily, China and the United States. As a rule, tangerines are called red-orange bright tangerines, sweet, with easily peeling thin skin.

2. Orlando. The result of pollination of the grapefruit "Duncan" with the pollen of the same tangerine Dancy.

3. Tangelo Nova is a hybrid of clementine and tangelo Orlando.

4. Thornton is a hybrid of tangerine and grapefruit.

5. Ugli (Ugli) - this drop dead beauty happened by accident. In 1917, a certain J.J.R.Sharp, owner of Trout Hall Ltd. (now, as I understand it, Cabel Hall Citrus Ltd.), Jamaica, found this kind of gnarled crap in the pasture. Recognizing it as a probable hybrid of tangerine and grapefruit, he took a cutting from it, grafted onto sour orange and proceeded to re-graft offspring, choosing fruits with the fewest seeds. In 1934, he gave the country so much coalfruit for the first time that he was even able to start exporting to England and Canada.

6. Wekiwa Tangelo, Canadian, light skinned, the result of a repeated crossing of a Tangelo in a grapefruit

7. Tangor is a cross between a tangerine and a sweet orange. Rather, it is generally accepted. It's actually a little more complicated. The most famous tangor is Temple (Temple, Temple, Temple). Its origin is not completely clear.

8. Clementine. And this is a hybrid of mandarin and orange-king, created by the French missionary and breeder Father Clement Rodier in Algeria in 1902. Actually, if you buy a tangerine, and it is somehow too sweet for a tangerine, it is quite possible that it is actually clementine.

9. The natural tangor of the East is a tankan. This culture has been cultivated since time immemorial in the south of China, on the island of Formosa (Taiwan) and in the Japanese prefecture of Kagoshima. The tree on which the tankan grows is indistinguishable from the tangerine, but the fruits make you suspect this citrus is a hybrid with an orange.

10. Ortanique is also probably a natural tangor. It was also found in Jamaica, but already in 1920. Since there were tangerine and orange trees nearby, they decided that it was a hybrid of them. The name was collected from the world on a string - or (ange) + tan (gerine) + (un) ique.

11. Royal mandarin (Citrus nobilis, kunenbo, Cambodian mandarin). His appearance is quite memorable, it rarely happens in our stores and is sold simply as a tangerine.

12. Markot is also a famous tangor. And also of unknown origin. Florida tangoras are called Markots, about the parental varieties / species of which nothing is known for certain. The first tree was found in 1922 and built in good hands.

13. Satsuma (inshiu, Citrus unshiu) Moroccan. According to one version, all satsuma are a hybrid of citron and lime; the second is a hybrid of orange and lime.

14. Yemeni citron is an independent species.

15. Citron "Buddha's fingers (hand)" is similar to Cthulhu

16. Corsican citron. Please note - all these varieties have almost no pulp - one zest.

17. Kaffir lime (Kaffir lime, Kaffir lime, Citrus hystrix, Kaffir lime, porcupine citrus)

18. Etrog (efrog, Greek citron, zedrat-citron, Jewish citron)

19. Persian (Tahitian) lime

20. Limetta (limette, Citrus limetta, Italian lime, sweet lime)

21. Mexican lime (West Indian lime, sour lime). It is the Mexican lime that is usually painted on bottles and cans of all kinds of lime drinks.

22. Indian lime (aka Palestine, Palestinian sweet lime, Colombian lime) long time was considered a hybrid of lime and limetta, but attempts to cross these plants did not result in anything similar.

23. Australian finger lime. It is also called citrus caviar.

24. He's the same. There are many varieties of them, with pulp of different colors. The origin is also unclear. The fruits look like multi-colored cucumbers. Australian chefs use the pulp of finger limes as a side dish, add to salads and soups, decorate fish and meat dishes

25. Limandarines (limonias) - the results of crossing tangerines with limes or lemons. Since time immemorial, limandarines have been bred in China. It is believed that the first limandarin was the result of a cross between a Cantonese lemon and a Cantonese mandarin. The Chinese red lemons that appear on our shelves are typical limandarines.

26. Rangpur - Indian hybrid of mandarin and lime

27. Otahait (sweet rangpur, Otahait rangpur, Tahitian orange). This is also a limandarin, also believed to be native to India. Opened in 1813 in Tahiti, from where the Europeans took it all over the world.

28. Rough lemon or citronella. It comes from North India and is a hybrid of mandarin and citron.

29. Pomelo. It is also Citrus maxima, Citrus grandis, pummela and sheddock - in honor of Captain Sheddock, who brought pomelo seeds to the West Indies (Barbados) from the Malay Archipelago in the 17th century. Huge round or pear-shaped fruits with a rather thick rind, a lot of juicy pulp, and coarse, easily detachable membranes. One of the original citrus fruits from which all their variety has gone. The zest of the pomelo is yellow, green, and the pulp is yellow, green, red.

30. Pomelo with lime.

31. Hybrid - Duncan grapefruit, cultivar bred in Florida, in 1830.

32. Also a hybrid - Hudson grapefruit

33. We have a very famous hybrid of the pomelo - oroblanco. It is the result of a cross between Siamese sweet pomelo and Marsh grapefruit.

34. Sweetie - a hybrid of grapefruit from Israel

35. New Zealand grapefruit. It is called grapefruit, but it is believed to be either natural tangelo or a hybrid of pomelo and grapefruit. The place of origin is also unclear - either China or Australia. Considerably sweeter than most grapefruits.

36. Chironya is a citrus whose fruit is like grapefruit in size and tastes more like an orange.

37. Calamondin (aka golden lime, Panamanian orange, calamansi, musky lime), the result of crossing sour mandarin (sunka) and kumquat

38. Yuzu (ichandrin, young) - the result of crossing sunka and ichang-papeda (ichang lime)

39. Kumquat. These are such small, with the extreme phalanx of the thumb of an adult man's hand, yellow or orange fruits, similar in shape to reduced lemons. They are usually sold in large grocery stores, in laminated foam trays. They appeared in Russia relatively recently, only a few years ago. At first they were hellishly expensive, but today they have fallen in price. Now, if you haven't tried them yet, then you've probably seen them.

40. Limequat Youstis (hybrid of Mexican lime and round kumquat)

41. Mandarinquat Indio

42. Lemonquats (lemon + kumquat) and orangequats (orange or tripolyata + kumquat). And here, attention, fast-time - a hybrid of Youstis limequat and Australian finger lime

43. Sevillano, Seville bitter orange. In Seville, they are produced 17 thousand tons per year. Bitter oranges are not eaten fresh, they do not make juices, but they are used in citrus hybridization, used to make orange bitters, to give orange flavor liqueurs, and also as a seasoning for fish and as a raw material for obtaining aromatic oils.

44. Citranjquat is a hybrid of citrange (which, in turn, is a hybrid of orange and trifoliates, also known as ponzirus) and kumquat.

45. Bitter orange kikudai (Japanese citrus, canaliculata) is a purely ornamental plant. In Japan, it is grown to admire

46. ​​Bergamot (bergamot lemon, bergamic sour orange) - a kind of bitter orange with a very bright recognizable scent - used in perfumery

47. Sweet orange Citrus sinensis is a Chinese citrus.

48. A hybrid of sour orange and pomelo - natsudai or natsumikan

49. Citrus sinensis - from the inside.

50. Red oranges. Their Russian name is korolki. Americans call them blood oranges - blood oranges. The bloodiest sanguinelli ...

51. ... and sanguinelli

52. Fruit of Ichang papeda. Use papeds for hybridization

53. Ponciruses are an independent genus of the subfamily of the orange family of the Rutaceae family, including one single species - the trifoliata or three-leaf poncirus.

54. Citremon - a hybrid of tripolyates and lemon

55. Kabusu (kabosu) - Chinese, but especially popular in Japan, a hybrid of papeda and orange

56. Eremocytrus or Australian dessert limes. This is also a separate subgenus of citrus fruits. Eremocytrus has a drop dead shaggy tree and small green fruits

57. Murrayas are a separate genus of the Rutaceae family, not citruses. But their fruits are similar to citrus fruits, and therefore everyone who is engaged in the cultivation, study and hybridization of citrus fruits is also interested in murrayas. Murrayas are also called orange jasmine.

58. Severinia is also close to citrus fruits

59. Afrocytruses or citropsis. They are also African cherry oranges. These are trees with small edible fruits, vaguely resembling citrus fruits.

60. Lemon feronia, sour limonium or Indian wooden apple. A wild Indian rue with very sour (although they say there are also sweet) edible fruits with an almost wooden skin.

61. Ceylon Orangester. Orange fruits are very bitter, but the leaves, if rubbed or broken, have a strong lemon aroma.

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Citrus is a genus of evergreen trees and shrubs of the Rutaceae family. List citrus fruits pretty big. They are used not only in cooking but also in perfumery. Not everyone knows about their rich variety: many have not even heard of the fancy names of some citrus fruits. They are united by their benefits and pleasant, fresh smells.

All citrus fruits are rich in composition with many beneficial substances.

The benefits of citrus fruits

Representatives of the Rutov family can easily fill up the menu healthy eating and make the taste of many dishes brighter.

Different types of citrus fruits have beneficial properties due to their composition. They contain:

• organic acids;
• vitamins (C, B, E, PP, B2, A);
• essential oils;
• mineral salts;
• calcium, copper, phosphorus and iron.

Brief characteristics of all species of the genus

Despite the many similarities, citrus fruit varieties have differences, and each of them is used for its intended purpose. In order to use them to have a positive effect on the body, it is enough to determine which types of citrus fruits will be more useful for humans at the moment.

Agli, or coalfruit

Combines the properties of mandarin, orange and grapefruit. Its name comes from the English word "ugly" ("ugly"). The fruit looks unappetizing: it has a yellow-green wrinkled peel. But inside the agli, like many citrus fruits, is sweet. The taste has hints of light grapefruit bitterness. There are no bones in the pulp. The ripe uglifruit fruit, 10-15 cm in diameter, is usually quite heavy for its size. Citrus is popular in Western Europe.

Remember: if after pressing on the peel of the coalfruit, deep depressions form on it, it began to deteriorate.

Orange

It belongs to hybrids and was obtained as a result of natural crossing of pomelo and mandarin. The fruit was first discovered in China. Orange is one of the sweetest citrus fruits. In addition to its juiciness, it has the ability to have a beneficial fortifying effect on the body, lift mood and improve the digestive tract. There are about 100 varieties of oranges in the world.

Lemon

The brightest representative of the Rutov family. It appeared as a result of crossing lime and citron. There is a version that lemon is a descendant of orange and lime. This citrus is native to South Asia. The acidity of lemon species depends on the conditions in which they grow. The advantages of this fruit are:

• the presence of a large amount of vitamin C;
• the ability to enhance the taste of dishes;
• rendering beneficial influence on the liver, stomach and intestines.

Lemons are the world's most popular citrus fruits

Mandarin

The symbol of the New Year, familiar to everyone from childhood, is divided into many varieties: the color of some may be pale yellow, while others may be bright orange.

Mandarin participated in the “birth” of many hybrids. These include natsumikan, tangelo and calamondin.

The fruit is able to increase the overall tone of the body. For many gardeners, it is important that tangerine trees are more frost-hardy than others. citrus plants, but along with all the pluses, there is one minus: its excessive use can cause allergies.

Red orange, or "kinglet"

The result of a mutation of an ordinary orange in vivo. Popularly called "bloody" because of its deep red pulp. There are also specimens with light red flesh. The fruits of this plant have bright taste, pitted, easy to clean. Red orange is an ingredient in different exquisite dishes and is included in many diets. For the first time, the "kinglet" was found in Sicily.

A genus of evergreens. It was obtained by crossing a citron and an orange. The tree is distinguished by a lush crown and the presence of leathery oblong-ovoid leaves. Bergamot has low taste: The fruits of the plant are sour and bitter. But he, like all types of citrus fruits, has an exquisite aroma, so the fruit is widely used in perfumery. Bergamot was brought from southeast Asia.

Bergamot is similar to lime, but has a specific scent

Gayanima

The fruit is a hybrid of citron and lemon. The tree is hardy and does not require careful grooming, and its branches are covered with long thorns (2-4 cm). The leaves are large and shiny. The fruit of gayanima has a smooth lemon-yellow rind. The pulp of the fruit has a pleasant smell, but it tastes very sour, so it is often used for marinades. Inside the fetus is a large number of small seeds. Gayanima grows only in India.

Grapefruit

It is a descendant of orange and pomelo. The name of this citrus fruit was composed of two English words Grape and fruit. It is explained by the fact that citrus fruits are often collected in bunches similar to grapes. Ripe grapefruit weighs 300-500 g.

Not everyone likes a fruit with a bitter taste, but real gourmets often prefer this type of tart citrus fruits. Fruit pips can be either yellow or red... The saturation of the color of the pulp indicates the ripeness of the grapefruit. This fruit was first discovered in Barbados, and then in Jamaica.

The smallest representative of the Rutov family. The tree is also small in size - 1.5 m in height. The fruit is oval with rounded edges. Its peel is firm, but easy to chew and has a sweet taste. Kumquat is eaten fresh, and can also be used in various sauces. Its homeland is the southeast of Asia.

Kumquat can be eaten with the peel

Pomelo

Refers to citrus fruits. The fruit comes from China. Compared to other representatives of this group, it is very large. Maximum weight pomelo - 10 kg, but on the shelves of supermarkets in Russia there are mainly specimens weighing no more than 1.5 kg. The pulp is light yellow in color and has a sweet taste. The zest of the pomelo is yellow and green.

Lime

The green "brother" of the lemon. Its main purpose is to spice up the taste of desserts and cocktails. Small round fruits superior to large ones in quality. Lime was first spotted on the island of Malacca. The leaves of this plant are prized in cooking because of their aroma. Like all citrus fruits, lime is rich in various vitamins.

Orange

Bitter orange variety. A hybrid of mandarin and pomelo. Fresh citrus is not used, it is used in cooking for the preparation of jams and marmalade. The orange is grown as an ornamental plant. Its fruits exude nice smell; in appearance they are round with a wrinkled skin of yellow-orange color with spots of light red color. Orange essential oils are often used in medicine, perfumery and cosmetology. Citrus is native to Asia.

Yemeni Citron (Estrog)

Special sweet variety citron, characterized by a very thick peel. It has little pulp. Its peculiarity is the absence of a characteristic that unites all other citrus fruits - a pronounced pleasant aroma.

Agli looks like Sweetie

Karna

It is a hybrid of lemon and orange. The fruit has an unpleasant sour and at the same time bitter taste. There is practically no smell. Citrus pulp is used to make marmalade and candied fruits. Karna is used in medicine as a cure for diseases of many internal organs. This fruit is grown in India and China.

The complete list of citrus species contains many varieties that are native to Japan.

Decopon

According to some experts, it is a hybrid of two types of tangerines. The fruit is larger than a regular tangerine and has an elongated top. The pulp is juicy and sweet. A striking advantage of decopon is the absence of seeds. The peel of the fruit is orange, thick and bumpy. Low-calorie citrus.

Yekan

It arose as a result of crossing a mandarin and a pomelo. By size, weight and color of the fruit given view citrus fruit resembles grapefruit, but there is a significant difference: the yekan pulp has a more pleasant taste.

This variety includes both tangerines and oranges. It is a very sweet, pitted fruit. They are added to various desserts and consumed fresh. Mikan is often canned and juiced.

Mikan - Japanese tangerines

Kikudai

It appeared as a result of crossing an orange and a grapefruit. Kikudadai belongs to the inedible citrus species: its fruits have a bitter-sour taste, therefore beautiful plant usually perform only a decorative function.

Natsudayday

Natural hybrid of pomelo and orange. The peel is dense, yellow. Natsudaydaya has a sour taste, but it is consumed fresh. A distinctive feature of this fruit is its high content of folic acid.

All citrus fruits are a valuable source of vitamin C, as well as other beneficial trace elements and nutrients... The culinary uses of citrus fruits are very diverse: juice, zest, pulp - everything goes into action. A fragrant oil is obtained from the peel of the fruit, a variety of dishes are seasoned with zest and juice, and the pulp of some citrus fruits is eaten as an independent dessert.

From the citrus encyclopedia we have prepared, you will learn about some of the representatives of this unique family. It is quite large and over time we hope to tell you about all of them.

Bergamot or bergamot orange ( bergamot = bergamot orange) - a small sour orange, in culinary purposes used, for the most part, only the zest. Do not confuse this citrus fruit with the herb of the same name. Lime can be used as a substitute for bergamot.

Bloody or pigmented orange ( blood orange = pigmented orange) - these oranges with red flesh are the most popular in Europe, in other countries they are less known. They go on sale in winter and spring. You can replace the bloody orange with regular oranges or tangerines.

Buddha's fingers or finger citron ( Buddha "shandcitron =Buddha "sfingerscitron =fingeredcitron) - very fragrant fruit original form, resembling fingers, has practically no flesh, but consists only of the peel from which candied fruits are prepared. In cooking, it is often replaced by citron or lemon.

grapefruit) is a large, slightly pungent species of the citrus family. The rind is usually yellow with a green or red tint. The pulp of grapefruit can be red, pink or white (more precisely, a creamy shade). The color of the pulp does not affect the aroma and flavor of the grapefruit. When buying a grapefruit, choose fruits that are not the largest and rather heavy for their size. Some grapefruit varieties are seedless. The best grapefruit can be bought in winter and spring. You can replace grapefruit with ugli fruit, which is more aromatic, pomelo, which is less acidic and acrid, or tangelo, a hybrid of mandarin and grapefruit.

Kaffirlime =jerukpurut =leechlime =limaupurut =magrood =makroot =makrut) - Thai chefs use this fruit to give their dishes a special and strong flavor. Kaffir lime contains very little juice, so for the most part only its zest is used. Replaced with citron, lime or kaffir lime leaves (1 tablespoon of kaffir lime peel is equivalent to 6 kaffir lime leaves). Used in Thai, Indonesian and Cambodian cuisine.

Musk lime

Calamansi or Musk Lime ( kalamansi = kalamansi lime = calamansi = calamansi lime = musk lime = musklime) is a very sour citrus, resembles a small round lime in shape, and tastes something between lemon and tangerine. Very popular in the Philippines. Replaced by calamondin, lemon or tangerine.

keylime =Floridakeylime =Mexicanlime) is much smaller and much sour in taste than regular Persian lime. Juicy fruit with lots of seeds. Many chefs even prefer bottled Mexican lime juice to fresh Persian lime juice for cooking. An adequate substitute is lime.

kumquat) - resemble oranges the size of grape berries... Unlike most citrus fruits, kumquats are eaten whole with their skins. It tastes a little sour, but very aromatic. Originally from China, where they are considered a symbol of good luck and prosperity. Replaced with limequats, calamondins and Seville oranges (for making marmalade).

Lemon is a very sour citrus fruit that is rarely eaten on its own, but its juice, zest and rind are widely used. On average, you can squeeze 2-3 tablespoons of juice from one lemon. There are many varieties of lemon: Eureka, which can be found more often than others on sale, the Lisbon lemon ( Lisbon lemon), which is smaller than Eureka and smoother, Meyer lemon ( Meyer lemon), which is becoming more popular for its more pleasant taste. What to replace: in pies - with grapefruit, in soups and marinades - with lemon grass (lemongrass), otherwise - lime or citron, if only the peel and zest are required.

These acrid green fruits are similar to lemons, but they are more acidic and have a special unique flavor. Many varieties of limes include Persian lime ( Persian lime) and Mexican lime ( Mexican lime). When shopping for limes, choose dark green small pieces that are heavy in weight for their size. 1 lime makes about 2 tablespoons of juice. Can be substituted with lemon (but then you should use large quantity lemon juice or zest, because lemon is less acidic than lime) or calamansi.

limequat) is a hybrid of lime and kumquat. Similar in shape and size to a kumquat, but with green or yellow-green skin. Has a strong lime scent. Depending on the culinary purpose, limequat can be substituted with kumquat or lime.

mandarin orange) - has a very pleasant aroma but their biggest plus is that they are very easy to clean. The variety includes mandarin ( tangerine), juicy honey tangerine ( honey tangerine = Murcott), satsuma ( satsuma orange), sweet and tiny clementines ( clementine orange), tangerines with orange flavor ( temple orange). Replaced by: oranges.

Meyer lemon) - tastes better than ordinary lemon, therefore it is highly valued by gourmet chefs. It can be quite difficult to find in stores. You can replace it with a simple lemon.