Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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The Perrine lemon is medium sized with a deep yellow hued rind that is often brushed with pale green. Its shape is like that of a traditional lemon only slightly more rounded and lumpy. Its rind is thin and encases the traditional segmented citrus flesh. Having a higher acidity close to the traditional lemon, the juicy Perrine lemon offers a lime-like tart flavor.
Perrine lemons are available in the mid-fall and throughout the winter months.
The Perrine lemon is a hybrid variety that is a cross between the West Indian lime and Genoa lemon. Though it has yet to experience success in the commercial marketplace it is seen as a good candidate for use in citrus breeding programs due to is natural resistance to lemon scab.
The Perrine lemon was developed in 1909 by a man named Walter T. Swingle and associates of the U.S. Department of Agriculture. The Perrine lemon is named after renowned botanist and physician, Dr. Henry Perrine. Dr. Perrine is responsible for introducing numerous varieties of tropical produce and citrus to the Florida region in the mid 1800’s. One of the items he introduced was the Mexican or Key lime which would go on to be used as a parent in creation of a multitude of hybrid varieties of citrus, including the Perrine lemon. Introduced in 1931 at the Miami meeting of the Florida State Horticultural Society it was given the name Perrine as an homage to Dr. Perrine for his great contribution to the citrus region of Florida.