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Monday, April 23, 2012

Citrus of an unusual sort

Despite the abundance of citrus that grows in Texas, the actual variety of leaves something to be desired. Or at least the ones that make it to market. Going through the Santa Monica Farmers' Market in Los Angels, I encountered some rather unusual citrus varieties that we don't typically find in commercial settings.
The blood orange with the tell tale blush of anthocyanins
The blood orange is so named due to a mutation that overproduced anthocyanins (the same stuff that makes beets red) in the citrus. Some claim a more tart flavor to the fruit, but what is most striking is the deep red color that makes it looks like the fruit is bleeding. Fortunately, anthocyanins are easily washed away with water.

The limequat is allegedly a cross between a lime and a kumquat. Like many first generation hybrids, the limequat is seedless. It has a very tart flavor profile, distinct from either limes or lemons. The pen is there to provide a sense of scale to the size of the fruit.

The Dekopon is an up and coming fruit to the market. Soon to be marketed under the "Sumo" appellation, it's a member of the ponkan family of citrus much beloved in China, Japan and other parts of east Asia. The distinctive lump at the top may serve to confuse people that it's a tangelo, but the flavor will not. Sweet, tart, complex, the fruit is not only seedless but easy to peel. I've heard some refer to it as the perfect eating citrus. I look forward to seeing it on the regular market, as domestic production is just starting to ramp up this year.

1 comment:

  1. "Fortunately, anthocyanins are easily washed away with water."

    Confused why anyone would want to wash away anthocyanins. What do you know that I don't?