The Tropical Fruit Forum
Citrus => Citrus General Discussion => Topic started by: simon_grow on April 14, 2017, 11:24:20 AM
-
I recently made some Lemoncello with the Meyer lemons I grew and want to make other kinds of cello. I'm growing Gold Nugget Tangerine and Tango and will try to use their Zest for some cello but is there a type of citrus with an especially wonderful smelling Zest or oil that might taste good? I'm thinking Calamansi but the fruit are so small. I also remember Rangpur lime had an amazing smell and taste. Any others I should consider? Thanks!
Simon
-
Here's a couple pics of my Meyer Lemoncello in front of my Meyer lemon tree.
(https://s17.postimg.cc/ii257a9vv/IMG_1884.jpg) (https://postimg.cc/image/ii257a9vv/)
(https://s17.postimg.cc/fchjh2r9n/IMG_1886.jpg) (https://postimg.cc/image/fchjh2r9n/)
Simon
-
http://www.cafleurebon.com/cafleurebon-the-orange-tree-neroli-orange-blossom-and-citrus-in-perfumery-natures-xanax-draw/ (http://www.cafleurebon.com/cafleurebon-the-orange-tree-neroli-orange-blossom-and-citrus-in-perfumery-natures-xanax-draw/)
And
http://boisdejasmin.com/2011/06/perfume-lexicon-fragrance-notes-all-about-citrus.html (http://boisdejasmin.com/2011/06/perfume-lexicon-fragrance-notes-all-about-citrus.html)
-
I'm wondering the same thing about fragrant citrus zest.
Related to this, I'm told that the Chinese dried mandarin peels sold in herb shops are a specific kind that has more fragrance than other types. Any idea if we can get this variety here?
There's a mandarin called tieu in Vietnamese. It has a pretty unique spiciness. I don't have it and don't think it's available publicly here.
-
Mexican lime, pink lemonade lemon. My mother inlaw made cello liqour out of both of them off my trees. It was ok but I'm more of a beer or bourban drinker. I do like a bourbon on ice with a squeeze of key lime in it.
-
Im not familiar with cellos, but Kaffir lime is supposed to be extremely fragrant and oily. I haven't personally smelled the fruit, but smelled the crushed up leaves of one yesterday. It had a nice, very strong smell - kind of citrus-lime. They are used in Thai cooking for that reason. And there is also the Bergamot sour orange, the oils of which are used to flavor Earl Grey teas. I'm a big fan of Earl Grey teas. The smell is really something special.
-
For me Yuzu has the best smell and makes the best cello (yuzucello).
-
I would think blood orange would also be a good candidate for aromaticness.
-
I would think blood orange would also be a good candidate for aromaticness.
None of the bloods I have had have had any exceptional aromas. Pink Lemons do not have much either. While key limes can be aromatic, nor sure they would make a very good cello..
What about Buddha's Hand or Calamondin? Limequat? Melogold, Oro Blanco or Chandler?
-
My Kaffir Lime pumps out good sized fruit like a machine.The zest seems more fragrant and 'citrusy" that of other citrus.The zest is great in cooking and more intense that the foliage.
-
Some mandarins are very fragrant especially the softer skinned types. Imperial mandarins have particularly fragrant peel.
-
Minneola Tangelo is very good. Close to meyer lemon
-
Thanks for all the replies!
I went to the supermarket to sniff their citrus, it's kinda difficult because the non organic ones have bees wax coatings. Anyways, the tangerines and the Minneola Tangelos smelled the best according to my nose and personal preference. Now I just have to find organic ones since I will be using their zests. I think Calamansi and Rangpur lime may be better but I don't currently have any to do a direct comparison.
Simon
-
I love the smell and taste of finger lime skin.
That one really sticks out to me as unique. Also the "Ginger" lime is special , leaves and zest.
-
What is a "ginger lime"?
Is that a type of finger lime or desert lime or something else?
-
The Red Lime would also be an excellent choice.
-
Yuzu is my favorite! I've made an excellent Yuzucello.
-
Something else entirely. Here's a link to an article that describes it from the source.
http://www.cookingissues.com/index.html%3Fp=3965.html (http://www.cookingissues.com/index.html%3Fp=3965.html)
What is a "ginger lime"?
Is that a type of finger lime or desert lime or something else?
-
Something else entirely. Here's a link to an article that describes it from the source.
http://www.cookingissues.com/index.html%3Fp=3965.html (http://www.cookingissues.com/index.html%3Fp=3965.html)
What is a "ginger lime"?
Is that a type of finger lime or desert lime or something else?
Well...that sounds interesting. I really like ginger flavor. Now I just need to find one of those plants or bud wood.
-
I think my poncyrus trifoliata fruit smells good when cut open. Similar to lilacs.
-
Moro blood orange has a very perfumey fragrance... I also agree that finger lime peel smells unique and would make an interesting choice.
-
I think the rind of the red-fleshed pomelo varieties has an almost floral fragrance to it.
There are also several Japanese citrus whose peel has a unique flavor/fragrance. Yuzu, for example, has the aroma of lemon, kaffir lime, a sour bitter tangerine, the fragrant peel of a Satsuma, all combined together along with the subtle but distinct smell of grapefruit (maybe the overall composition of yuzu fragrance is like a quarter grapefruit). Many of these citrus varieties are used in Japanese cooking primarily for the zest from their rind, rather than what is inside.