Citrus Growers Forum

bussone · Posted: Mon 17 Feb, 2014 7:29 pm

ilyaC wrote:

Till wrote:

Trifoliata makes a very good lemonade, people! !

Till,
You will certainly enjoy reading this page. It is in French, here is Google translation.
Not only a lemonade, but many other uses!

Having played around w/ Sevilles a bit, I'm coming around to the idea that the better way to handle Poncirus in marmalade is to use the whole-boiled-fruit method.

http://www.pickleandpreserve.co.uk/index.php/blog/marmalade-whole-fruit-method.html

Boiling the fruit whole keeps your utensils relatively free of the latex, and it in general makes separating fruit from rind ridiculously easy. I've been using a spoon to do it. Straining the fruit solids at the end also removes the need to try to dig all of the seeds out.

Till · Posted: Tue 18 Feb, 2014 9:14 am

Good idea! But isn't the taste of the peel a problem? I mean, the taste of the peel is much worse than that of the pulp, isn't it?

bussone · Posted: Tue 25 Feb, 2014 8:38 pm

Till wrote:

Good idea! But isn't the taste of the peel a problem? I mean, the taste of the peel is much worse than that of the pulp, isn't it?

No idea. But the taste of Seville pulp is pretty wretched, too. There's a reason 2-lb of oranges calls for 4-lb of sugar.

Marmalade being a primarily Scottish food, there remains a certain air of the practical joke about the proceedings, consistent with haggis, bagpipes, kilts, and golf.

Till · Posted: Tue 25 Feb, 2014 8:58 pm