The international market we go to has a wide variety of citrus and we have tried almost all of them.
One I am kinda curious about are pomelos. Big, expensive, worth it? What do you do with them? If they’re just grapefruit-ish, then I’ll stick with grapefruit for far less money.
I much prefer pomelos over grapefruits. They taste like a mild grapefruit, but they’re much less prone to get juice on my hands when I peel one. I agree that they’re not particularly cheap, though.
I am aghast that slow moving vehicle and I are the only ones singing praises of delicious, delicious kumquats.
Hasn’t anyone else even tried these wonderful bite-sized citrus treats?
The Mrs. and I have been crushing a carton of them every two days since they came into season! Thanks to Meijer’s well-stocked fruit aisle. (I’m sure my good friend broomstick somehow had her hand in that!) I actually had two Meijer employees ask me how one consumed kumquats the first time they saw me buying them.
Back in 2010, I posted a poll on eating grapefruit. It describes various methods, and in the comments there are additional methods that I had never heard of.
I still love grapefruit, and eat them frequently, always using the grapefruit knife method.
I also love navel oranges, but not the Cara Caras. I hate when the supermarket puts them too close together, because you sometimes get a Cara Cara by mistake.
So, a fellow goes to the dentist, and his teeth are just terrible, cavities all over the place. The dentist asks him if he’s changed anything in his diet lately, and the guy says yes: His wife learned how to make eggs Benedict in the past year, and he loves them so much that he’s been having them several times a week. Ah, says the dentist, that would explain it: It’s the lemon juice in the sauce that’s eating away at your teeth. But the cavities are so bad that he’ll need to get plates put in. So the dentist puts in plates and tells him to cut back on the Benedict, and to check up with him again in six months.
Well, six months pass, and the guy goes back to the dentist, and now his plates are seriously degraded, too. He says, look, Doc, I tried, but I just can’t cut back on the eggs Benedict, isn’t there anything else we could do? The dentist says that it won’t be pretty, but there have been some experiments with dental plates made from chromium instead of enamel, and those should last better. After all, there’s no plates like chrome for the Hollandaise.
Back on topic, I like oranges well enough, but they’re too much trouble to eat on a regular basis, much harder than apples or bananas.
I tried a kumquat once and didn’t like it at all, maybe I should give them another shot. I like all the other typical citrus fruits. I love grapefruit and prefer digging it out with my grapefruit spoon rather than sectioning it, I think because the spoon method leaves most of the pith behind. (I know the white part under the peel is called pith, is the “skin” of the sections called pith too? I am doubting myself but not sure).
Clementines are so fantastic when they’re good that it is a huge disappointment when they’re not good. I need to pay more attention to varieties so I know what I’m getting, and I know seasonality makes a difference too.
Ah, I see. Don’t drink, so not hip to the lingo. Thanks.
Ix-nay on the umquats-kay, Qad! Jeeze, dude, we don’t want the proles to find out!
Blood oranges and tangeloes are my favorites, and lime for cooking. But really almost any citrus will do. Except Buddha’s Hand because it’s just too much work.
For grapefruit, try rolling them around while pressing down on the fruit. It helps separate the segments from the rind. Or, if it is a really heavy fruit, cut a cone of skin and pulp out of it, then squeeze the fruit and drink from the hole you made. That worrks for delicous Ugli fruit as well.
As for kumquats, they are terribly expensive in my neck of the woods, but they are tasty.
Pomelos are, I believe, the oldest variety of grapefruit. My experiences with them is that with the thick rind, they are more expensive than the worth. Tasty enough, but so is a lot less expensive citrus.
Tangelos, by the way, are a cross between tangerines and pomelos.
I love pomelos…I greatly prefer the ones grown in Florida to the one from California…the Florida ones are sweeter, juicier, and the rind isn’t as thick. When choosing a pomelo, choose one that feels heavy for its size. Those are the good ones.
I also love tangerines, clementines, sumos, limes, navels, tangelos, honeybells. Bergamot in my tea. Tangerine peel in my tea, and in my Negroni. Based on Qadgop’s and slow moving’s reccos, I will try kumquats again.
I don’t think I’ve ever tried kumquats. Might have to, now.
I’m getting a little tired of bananas, which are common in my household due to their cheapness. How does a tropical fruit cost so little at this latitude?
Blood oranges. Only available for quite a short time in winter, and getting harder to find every year here in the UK.
Also, some stores have started calling them ‘ruby red oranges’, which I find grammatically offensive.
lemons.
yep. I peel and eat the things.
Not frequently, though; my dentist would read me the riot act.
I’ve tried limes, but there’s something in them that (even peeled) they’re on the bitter side.
Blood oranges are my absolute favorite. I even eat some of the rind, as I find it delicious. I also dry and grind some of the rind for use in cooking. I want to make some blood orange marmalade they are so good fresh I’ve never gotten around to it before the season is over.
Grapefruit interacts with many medications including some statins, buspar, Tegretol, coreg, calcium channel blockers for high blood pressure, benzodiazepines, Viagra(!) to name a few.
I like the red grapefruit from Texas and have 4-5 a week. The local yellow variety here in CA tastes nasty and bitter to me. Local navel oranges are good and plentiful.
We tried a pomelo a few weeks ago for the first time - I concur with the above sentiment - costly and not really worth it. Glad I tried it, tho. I am also going to go ahead and try kumquats now.
I like to have citrus each day, and more variety is better.
The mention upthread about pomegranates - I had not eaten one since I was a kid, and this fall I was given a few of them. Man, I had forgotten how much I enjoy them and look forward to them now!
edit: I forgot to mention, or admit, that I eat several of those delicious, orange-colored, easy-peel, small citrus that have a catchy marketing name we are not supposed to mention around here.
There’s a clementine brand named “cunts”?
Wait, what? A name we’re not supposed to mention?
Mandarins are my go to favourites, but all citrus is good in my world.
When we lived in the country we had tangelos, mandarins oranges and grapefruit. Now in town I’ve planted a lime and a lemon tree. Got my first limes last year.
Cuties and Halos. I don’t remember who or where, but I got the distinct impression there is a faction of people here who react with extreme prejudice when these are mentioned.
You might also find them labeled “Moro” oranges. Moro is a type of blood orange.
“Ruby red” is just a marketing ploy for those squeamish about the thought of blood. Very silly.