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Citrus Fruit

Citrus fruits have stippled rinds that surround pulp that's tart, juicy, and rich in vitamin C and other nutrients.  Most citrus fruits are first peeled, then the pulp is either eaten out of hand or squeezed to make juice, but some, like the kumquat, are eaten peel and all.  The peels contain fragrant oils, and their zest is often used to flavor foods.  When buying citrus fruit, select specimens that are smaller, thin-skinned, and heavy for their size.  They keep longer if you store them in the refrigerator.

Pronunciation:  SIH-truss

Varieties:

bergamot = bergamot orange   Pronunciation:  BUHR-gah-mot   Notes:   This is a small acidic orange, used mostly for its peel.  Don't confuse it with the herb that goes by the same name.   Substitutes:  limes

	blood orange = pigmented orange   Notes:  These red-fleshed oranges are more popular in Europe than in the United States.  Look for them in the winter and spring.  Substitutes:  orange (flesh orange, not red, more acidic) OR tangerines (sweeter)
	Buddha's hand citron = Buddha's fingers citron = fingered citron Notes:  This fragrant fruit has hardly any flesh, but the peel can be candied.  Substitutes:  citron OR lemon

calamansi (lime)  See kalamansi (lime). 

calamondin = calamondin orange = China orange =  Panama orange   Substitutes:  kumquats (slightly smaller) OR kalamansi

cedro  See citron. 

China orange  See calamondin (orange).  

Chinese grapefruit  See pomelo. 

citron = cedro = yuzu  Pronunciation:   SIHT-ruhn   Substitutes:  lemon

clementine orange  See mandarin orange. 

fingered citron  See Buddha's hand citron.

Florida key lime  See lime. 

 

grapefruit  Notes:  A grapefruit is a large, slightly tart kind of citrus fruit. The rind is mostly yellow, and often tinged with green or red. Grapefruits are categorized by the color of their pulp: red, pink, or white (which is more honey-colored than white). The color of the pulp doesn't affect the flavor.  When buying grapefruit, select specimens that are smaller, thin-skinned, and heavy for their size.  Some varieties are seedless.   They're best in the winter and spring.  Substitutes:  ugli fruit (more flavorful, but don't cook it) OR pomelo (less acidic and less bitter) OR tangelo (tangerine-grapefruit cross)

jeruk purut  See kaffir lime. 

kabosu = kabosu lime  Substitutes:  lime

 

kaffir lime = jeruk purut = leech lime = limau purut = magrood = makroot = makrut  Notes:  Thai cooks use these golf ball-sized limes to give their dishes a unique aromatic flavor.  Kaffir limes have very little juice, usually just the zest is used.  Substitutes:  citron OR lime OR kaffir lime leaves (One tablespoon of zest from a kaffir lime is equivalent to about six kaffir lime leaves.)

kalamansi = kalamansi lime = calamansi = calamansi lime = musk lime = musklime  Notes:  The very sour kalamansi looks like a small round lime and tastes like a cross between a lemon and a mandarin orange. It's very popular in the Philippines.  Substitutes:   calamondin (This is very similar to the kalamansi.) OR lemons OR mandarin oranges

 

	key lime = Florida key lime = Mexican lime  Notes:  These are smaller and more acidic than the more common Persian limes.  Substitutes:  limes (Many cooks prefer freshly squeezed Persian lime juice over bottled key lime juice for key lime pies.)
	kumquat  Pronunciation:   KUHM-kwaht  Notes:   These look like grape-sized oranges, and they can be eaten whole. The flavor is a bit sour and very intense.  They peak in the winter months.    Substitutes:  limequats OR calamondin oranges OR Seville oranges (for marmalade)

leech lime  See kaffir lime. 

 

lemon   Equivalents:  One lemon yields about 2-3 tablespoons lemon juice.    Notes:  This very sour citrus fruit is rarely eaten out of hand, but it's widely used for its juice, rind, and zest.  Varieties include the Eureka lemon, which is what you're most likely to find in markets, the Lisbon lemon, which shows up in the winter and is smaller and smoother than the Eureka, and the trendy Meyer lemon, which is much sweeter and pricier than an ordinary lemon. When buying lemons, select specimens that are smaller, thin-skinned, and heavy for their size.    Substitutes:   grapefruits (These make an interesting meringue pie.) OR limes OR citrons (These are used only for their peels.) OR lemongrass (in soups and marinades)

limau purut  See kaffir lime. 

 

lime  Notes:  These tart green fruits are similar to lemons, but they're more acidic and have their own unique flavor.  Varieties include the common Persian lime = Tahiti lime and the smaller, less juicy, and more acidic Florida key lime = key lime = Mexican lime. When buying limes, select specimens that are dark green, smaller, thin-skinned, and heavy for their size.   Equivalents:  1 lime yields about 2 tablespoons lime juice   Substitutes:   lemon (Lemons have a weaker flavor and are less acidic, so use a bit more to compensate.) OR kalamansi

limequat   Notes:  This is a cross between a lime and a kumquat.  It's similar in size and shape to a kumquat, but with a green or yellow-green skin.  It has a strong lime flavor.  Substitutes:  kumquats (very similar in appearance, different flavor)

magrood  See kaffir lime. 

makroot  See kaffir lime. 

makrut  See kaffir lime.

 

mandarin orange  Notes:   These have a pleasant enough flavor, but their big asset is that they come out of their peels and segment easily, so you can eat them in your good clothes.  Varieties include the popular tangerine, the seedy but juicy honey tangerine = Murcott, the satsuma orange, the sweet and tiny clementine orange, and the seedy and orange-flavored temple orange.  Substitutes:  orange

Mexican lime  See lime.

 

Meyer lemon  Notes:  This is sweeter than an ordinary lemon, and highly prized by gourmet chefs.  It's a bit hard to find in supermarkets.   Substitutes:  ordinary lemons

musk lime  See kalamansi (lime). 

 

orange = sweet orange   Notes:   Most American oranges are produced in Florida and California.  Florida oranges are juicier, and better suited to squeezing, while California oranges segment more easily and are better for eating out of hand.  The best oranges are smaller, thin-skinned, and heavy for their size. Substitutes:  blood orange (less acidic, red flesh) OR mandarin orange Or kumquats OR ugli fruit OR grapefruit OR pomelo (especially for marmalade)

Panama orange  See calamondin (orange).

Persian lime  See lime. 

pigmented orange  See blood orange.

 

pomelo = pummelo = Chinese grapefruit = shaddock  Pronunciation:  PUHM-uh-low  Notes:  This has a very thick peel, so you have to work hard to eat it.  Many people think it's worth the trouble, for the pulp is milder and sweeter than its closest substitute, the grapefruit.   Substitutes:  grapefruit (more acidic and more bitter)

pummelo  See pomelo. 

 

rangpur lime  Notes:  This is similar to a mandarin orange, only more acidic.  Substitutes:  mandarin orange

satsuma orange  See mandarin orange. 

Seville orange = bitter orange = bigarade orange = sour orange  Notes:  These are too bitter for eating out of hand, but they make a wonderful orange marmalade and the sour juice is perfect for certain mixed drinks.  Substitutes:  (for the juice) Mix 1 part lime or lemon juice + 2 parts orange juice OR 2 parts grapefruit juice + 1 part lime juice + dash orange zest OR 2 parts lime juice + 1 page orange juice OR (for marmalade) kumquats OR (for marmalade) oranges

shaddock  See pomelo.

Tahiti lime  See lime. 

tangelo  Notes:  There are several different varieties of tangelos, each a cross between a tangerine and another citrus fruit.  The Mineola, a tangerine-grapefruit cross, is especially popular.  Look for them in markets from late fall through winter.   Substitutes:  mandarin orange OR grapefruit OR orange

tangerine  See mandarin orange. 

temple orange  See mandarin orange.

 

ugli fruit = Uniq fruit®   This grapefruit-mandarin cross looks like a grapefruit in an ill-fitting suit. It's sweet and juicy, though, and simple to eat since the peel comes off easily and the fruit pulls apart into tidy segments that are virtually seedless.  Americans pronounce the name "ugly," but in Jamaica, where it's grown, it's pronounced "HOO-glee." Some marketers have tried calling it "Uniq fruit®," but the name hasn't caught on much.  Ugli fruit are available from December through April.  Most specimens are much uglier than the one pictured here, but don't let that deter you. Select fruits that are heavy for their size, and that give a little when you press them.   Substitutes:  grapefruit (not as sweet) OR orange (smaller)

uniq fruit®   See ugli fruit.

yuzu  See citron.

 

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Copyright © 1996-2005  Lori Alden

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http://www.foodsubs.com > fruit > stone fruit

Stone Fruit

Synonyms:  drupes = summer fruit

 

The family of stone fruits includes cherries, plums, apricots, nectarines, and peaches.   They all arrive in the summer, though you can sometimes find pricey imports during the off-season.  Stone fruits don't become sweeter after they're picked, but growers often harvest them while they're still a bit underripe so that they won't bruise during transit.  At the market, select specimens that have the color, if not the softness, of fully ripened fruit, then take them home and let them soften at room temperature for a few days.

Varieties:

acerola = Barbados cherry = Puerto Rican cherry = West Indian cherry  Pronunciation:   ass-ah-ROH-lah   Notes:   These are very rich in vitamin C, and somewhat acidic.  You can eat them out of hand, but they're probably better suited for making preserves.  Equivalents:  1 cup = 98 grams, 1 pitted acerola = 4.8 grams  Substitutes:   cherries

 

apricot  Notes:   Like other stone fruit, apricots are sweetest--and most prone to bruising--when they're allowed to ripen on the tree.  But unless you can pick your own, you'll probably have to make do with the slightly underripe, more durable apricots sold in markets.  Allow them to soften at room temperature for a few days before eating them.  They're best in the summer.  Substitutes:  apriums OR pluots OR peaches OR nectarines

aprium   Notes:  This is an apricot/plum cross, with apricot dominating.  Substitutes:  pluots OR apricots OR plums

Barbados cherry  See acerola. 

cherry   Notes:   There are three main categories of cherries:  sweet cherries, which are for eating out of hand, sour cherries, which are best suited for making pies, preserves, and sauces, and tart chokecherries.     Substitutes:   stone fruit

chokecherry  Notes:   These are too tart for most people to eat out of hand, but they make delicious preserves.  Substitutes:  sour cherries OR cranberries

 

donut peach = saucer peach   Notes:  These squat peaches have white flesh, and a very good flavor.  Use them as you would ordinary peaches.  Substitutes:  peaches

green almonds  Notes:  Middle Eastern cooks use these in stews and desserts.

 

nectarine  Pronunciation:   nek-tuh-REEN  Notes:   Nectarines resemble peaches, but they're sweeter and more nutritious.  They're best if they're allowed to ripen on the tree.  Unfortunately, tree-ripened nectarines bruise easily, so most growers scrimp on flavor and pick and market them while they're still slightly underripe.  After buying nectarines, you're supposed to let them ripen for a couple of days at room temperature before eating them.  This makes them softer and juicier, but not sweeter.  Avoid buying nectarines that are too hard or that have green spots--a sign they were picked way too soon--or those that are bruised.  The superior freestone varieties arrive in June and July; the cling varieties that come later aren't as good.    Substitutes: peaches (not as sweet) OR apricots

peach   Notes:    Most of the peaches that are sold in markets are freestone, and de-fuzzed by the grower.  Select peaches that are colorful and free of bruises.  After you get them home, let them ripen at room temperature for a day or so until they become softer.  They're best and cheapest in the summer.  Substitutes:  nectarines (sweeter) OR apricots OR papaya OR mango

pie cherry  See sour cherry. 

 

plum = fresh prune   Notes:    Plums are juicier than other stone fruits, and have a longer growing season.  There are many varieties, some sweet, some acidic, and some best suited for drying into prunes.  They're often eaten out of hand, but they also work well in cobblers, compotes, and tarts.   Substitutes:  pluot (plum/apricot cross, with plum dominating) OR aprium (apricot/plum cross, with apricot dominating) OR loquat OR prunes (rehydrate first in water)

pluot = plumcot   Notes:  This is a plum/apricot cross, with plum dominating.  Substitutes:  apriots OR plums OR apricots

Puerto Rican cherry  See acerola. 

saucer peach  See peach.

sour cherry = pie cherry = tart cherry = red cherry   Notes:   While sweet cherries are best for eating out of hand, knowing cooks turn to sour cherries for pie fillings, sauces, soups, and jams.  Popular varieties include the Montmorency, Morello, and Early Richmond.  Sour cherries don't transport well, so they're difficult to find fresh.  Canned sour cherries, though, are almost as good.  If you want, boost their flavor a bit by adding one tablespoon of Kirschwasser per cup. Substitutes: chokecherries (for preserves) OR sweet cherries (use less sugar) OR loquats (similar flavor, good in pies and preserves) OR sweet cherries OR dried cherries (Soak these in cherry liqueur before using.)

sweet cherry   Notes:   These appear in the summer, with the popular and exquisite Bing cherries arriving in June and July.  Other varieties have the virtue of arriving before or after the Bings, but they're often not nearly as tasty.  Select cherries that are large, deeply colored, and firm.  Substitutes:  sour cherries (These are the preferred cherries for preserves, sauces, pie fillings, and many desserts because they're more flavorful than sweet cherries when cooked.  Add sugar to taste.) OR dried cherries (Soak these in cherry liqueur before using.)

tart cherry  See sour cherry.

West Indian cherry  See acerola.

 

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Copyright © 1996-2005  Lori Alden