Produce Briefs...
Radicchio
Cooking radicchio brings out the vegetable's natural sweetness but it can also be served fresh. Grill radicchio halves and combine with cooked white beans and balsamic vinaigrette.
Hot House Cucumbers
Similar to common cucumbers, hothouse cucumbers are much longer, contain fewer seeds and are most often called English cucumbers.
Grower
Seasons/Availability
Limequat season typically begins in November.
Current Facts
A limequat is a hybrid of an Indian key lime (Citrus aurantifolia) and a kumquat (Fortunella margarita). It has the juiciness of a key lime and the shape and tart qualities of a kumquat. Threee varieties of limequats have been distingusihed: Eustis, Lakeland, and Tavares, named after towns in Florida, the state in which they were produced. Limequat varieties are more cold-tolerant than limes though less cold tolerant than kumquats.
Description/Taste
Limequats are the size of a kumquat, petite and oval with rounded ends. Their skin's coloring, when mature, is a warm yellow-green. The peel is thin, fragrant and sweet while its flesh is tart, much like a key lime and it bears a handful of thin seeds. They may be eaten raw and are entirely edible, though removing the seeds is recommended.
Geography/History
The Eustis and Lakeland varieties of limequats were first developed by W. T. Swingle of the U.S. Department of Agriculture in Florida in 1909. They were introduced in 1913. Limequats have little commercial exposure and are limited to garden production and small grove production. They are most often found at farmers markets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Limequats. One
is easiest, three is harder.
| Rancho Del Sol | Homepage |
Seasons/Availability
Limequat season typically begins in November.
Current Facts
A limequat is a hybrid of an Indian key lime (Citrus aurantifolia) and a kumquat (Fortunella margarita). It has the juiciness of a key lime and the shape and tart qualities of a kumquat. Threee varieties of limequats have been distingusihed: Eustis, Lakeland, and Tavares, named after towns in Florida, the state in which they were produced. Limequat varieties are more cold-tolerant than limes though less cold tolerant than kumquats.
Description/Taste
Limequats are the size of a kumquat, petite and oval with rounded ends. Their skin's coloring, when mature, is a warm yellow-green. The peel is thin, fragrant and sweet while its flesh is tart, much like a key lime and it bears a handful of thin seeds. They may be eaten raw and are entirely edible, though removing the seeds is recommended.
Geography/History
The Eustis and Lakeland varieties of limequats were first developed by W. T. Swingle of the U.S. Department of Agriculture in Florida in 1909. They were introduced in 1913. Limequats have little commercial exposure and are limited to garden production and small grove production. They are most often found at farmers markets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Compass | Carlsbad CA | 760-419-8343 |
| Bistro West | Carlsbad CA | 760-431-9195 |
Recipe Ideas
Recipes that include Limequats. One
is easiest, three is harder.
