This grapefruit-sized fruit actually grows on a climbing cactus. Its spongy pulp is white or sometimes pinkish red, sweet and juicy with numerous tiny edible black seeds scattered throughout
Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish.
Inventory, 18 lbs : 0
This item was last sold on : 03/05/14
The Bergamot orange is available in late winter.
The Bergamot orange is the pedigree of a sour orange variety and a lemon variety. Thus it reveals trademarks and characteristics of its parentage while claiming its identity through its individual virtues. There are several other common names given to the Bergamot oranges that are grown in Italy: Castagnaro, Fantastico, and Femminello. Bergamot oranges are cultivated for processing primarily for their essential oil.
Bergamot oranges have the initial appearance of a lemon. They are semi-ovate with a lemon-kissed, smooth and pebbled exterior and translucent yellow flesh with the same signature cottony pith of a lemon. They prove their orange roots in their bitter orange flavor profile and aromatic, essential oil bearing skin. The flesh is fragrant, familiar notes of bergamot and lemon immediately expound upon slicing. The flavor is memorably perfumed, acidic and tart, making the Bergamot orange unsuitable as a fresh-eating orange variety.
Bergamot oranges require some creative culinary thinking. Their aroma a clear indication, though, they they can be used for infusing enhancement. They are commonly used as a principle ingredient to flavor Earl Grey tea. The zest and juice used for syrups, flavored sugars or salts, cocktails and jams. The juice and zest can be used to flavor cookies, cakes, yogurts and custards. Bergamot oranges pair well with other citrus, seafood, ricotta, mild salad greens, avocado and fresh herbs such as dill, basil and tarragon. Bergamot oranges will keep up to two weeks in the refrigerator.
The Bergamot orange is the base ingredient for many perfumes and colognes.
The first documentation of the Bergamot orange can be traced back as far as 1708. It has been a common orange cultivar in the Mediterranean, specifically Italy, where it was first discovered as a seedling. Italy produces more Bergamot oranges than anywhere else in the world. The fruit is specifically cultivated for its oily rind and commercial production is limited primarily to Calabria (Italy) as this is the only known growing region where fruits do not produce varied qualities of essential oils in their peels.
Recipes that include Bergamot Oranges. One is easiest, three is harder.
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