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Useful properties of citrus fruits, a way of making such delicious food in cooking. From bright green in deep yellow and orange all the way to dark red coloring extends to some of the most popular in the world of fruit – citrus. While originate from Southeast Asia and Australia, they millennia before attacking Western Front. Even then, some of them become an integral part of the landscape, and the taste of the Mediterranean. Much later, but with the same success, oranges, lemons and their relatives conquer all land areas where the winter chill is strange guest. Citrus exist in many varieties – natural or hybrid, which are complex kinship. However, they have several common features – they are evergreen, often thorny shrubs or small trees; have elliptical leaves whose extensions of the handles in some cases the size of the lamina.

The most visible and familiar to people are the fruits – identical in structure, although different in color, size and shape. For botanists are special type of strawberry and there are clearly visible in several parts. On the outside is a thin epidermis covered with waxy substances whose task is to keep moisture and protects the fetus from bacteria and fungi. In the next, brightly colored layer has settled culprit for the distinctive aroma of citrus – essential oil. To use it as a spice, color starzhem part and try not to touch upon the white lying underneath tissue.

Rather its bitterness is due to substances called flavonoids. For them it is shown that a powerful antioxidant effect, and that work well against infections. So if the recipe does not require, you do not have to remove the white layer and membranes separating sectors of the fetus. But if you do, you will take advantage of the juicy possibility of citrus. The fruit juice is contained in the spindle-shaped cells whose main ingredient is water. But the unique taste and beneficial properties of fruit are due to simple sugars, fiber, citric acid, vitamins B3 and B6 and, of course, the ubiquitous S.

Traditionally known in Bulgaria are four citrus: lemon sour, bitter grapefruit and sweet oranges and tangerines. Each of them can be found both in combination with meat, fish and vegetables, as well as part of various cakes. They should not be forgotten and refreshing juices and aromatic jams. For several years our country has a stable import of lime and a lesser degree of kumquat. And they, like our longstanding acquaintances express themselves quite gastronomic scene. Lime is indispensable for the preparation of dishes from Southeast Asia and South America.

It is not as sour as lemons and is not as sweet as oranges, for example, helping to not impersonate other ingredients of dishes, but still gives them a great citrus taste. Sweet tiny Kumquats in turn are preferred for desserts, but very well may be incorporated into sauces for fish and other seafood. Moreover, their bark unlike that of their kinsmen no bitter taste.
At the other end of the scale citrus sizes proudly stands a real giant. Yellow-green fruit pomelo that joy is increasingly appearing in Bulgarian shops can reach 30 centimeters in diameter. Their flavor that blended those of grapefruit and oranges, and tortious their bitterness complemented by moderate sweetness, find expression in Asian salad with chicken and seafood, but also in many desserts such as sorbets and jams.

If you left puzzled by that early dark red color, the explanation is the existence of several wild Australian citrus plants with elongated fruit with peel in the red range and a core of spherical cells, strongly reminiscent of red (sometimes yellow, green or pink) caviar . They still gaining in popularity around the world, so we’ll wait a few years until they reached home stores.

In fresh, with crisp and strong flavors cuisine of Thailand one of the most used spices are fresh leaves of Citrus hystrix or kafarski (prickly) lime. His presence unfortunately still linked to individual imports from keen amateur or professional cooks. Small, green and wrinkled fruits of prickly bush also have their own, though less practiced, culinary application. The leaves have very pronounced floral aroma that drying yields a distinct sweet flavor. They almost must be combined with other classic Thai spices, lemon grass, galanga, fresh coriander and, of course, chili chushletata. The whole composition fits quite aggressive, but at the same time harmonious in magic vegetable curries and exotic seafood of Indochinese country.

Once oranges and mandarins were one of aromatic signs of the coming New Year, and now fresh remind us of our belonging to the global village. Undoubtedly, citrus fruits have always been and will be cheerful symbol of health and delicious food.