My grocery store has interesting citrus lately, trucked up from the next state down, California, where everything grows. Above you will see Kaffir limes. If you like Indian and South Asian food, this might ring a bell, because Kaffir lime leaves get used a lot. I didn't have access to those, so I brought these how to play with. They are very acid, and as such not generally used in cooking. In South-East Asia, the zest is used in cooking. They're normal lime-size, but you can see they have a bumpy rind rather than the smooth one I'm more used to. These are destined for lime-ade
These little orangies are calamondin, and they are related to the kumquat. You can eat them whole. The rind is sweet and the interior is tart, and they are really delicious. I read that you can freeze them whole and use them as ice cubes in your drink, so I froze them to try.
Some floated, some sank, and the green you're seeing is calamondin leaves. This was pretty cute to look at and would be fun in the summer. I'm not sure if they are in season in the summer, though. Hmm.
This great big guy is a citron. You may have seen them candied, for use in baked goods. There is almost no juice in a citron--it's all rind and pith. In South-East Asia, I believe they make a picke out of the rind. The fruit smells heavenly, like a sweet strong lemon, and the scent stays on your skin after handling.
Here's the interior of a citron, along with my beginning of the zesting process. I'll freeze it in tablespoons for later use in baked goods, Joanna nuggets, etc.
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* * *The winners of yesterday's Bubbies coupon giveaway is MachoPineapple! Congratulations to you! Please send your name and address to me at miso...@yahoo.com. (<---make sure to click on the . . . link for the rest of the email address. This is a spam avoidance thing.)