10 little-known varieties of lemon trees, perfect for your dishes
In recent years, we have become increasingly open to cuisines from all over the world. Our tastes are diversifying, and so are our dishes. In this article, we delve into the world of ten little-known varieties of lemon trees, perfect for enriching your dishes. From Asia, Australia, Morocco and Indonesia, each of these citrus fruits offers a unique palette of flavours.
Fingerlime tree, the australian superstar lemon tree variety !
The Fingerlime (Microcitrus australasica), also called Caviar lime, native to Australia, is a citrus fruit that has recently conquered the world of gastronomy. Rare and sought-after, the price of this lemon can go up to hundreds of euros a kilo. Its unique pickle shape and multi-coloured skin (brown, black, green or yellow) make it a visually appealing ingredient. But it’s not just its appearance that makes it special. When you open it, you discover a pulp made up of small, firm, crunchy, translucent vesicles. Depending on the variety, the pulp can be purple, red, green, pink or yellow.
The flavours that explode on the palate are reminiscent of lemon, grapefruit and lemongrass, offering an exceptional taste experience. As well as being used to enhance simple dishes, it is also ideal for aperitifs, seafood platters and verrines. Finger lime pearls also have an aesthetic function in the kitchen, adding a touch of sophistication to dishes. The leaves of the Caviar lime can be used as a flavouring, adding an extra dimension to preparations.
Yuzu : A lemon tree at the heart of Japanese gastronomy
Yuzu (Citrus juno), native to Japan, is a hardy lemon tree variety that can withstand temperatures as low as -10°/-12°C. It looks like a small grapefruit, with a thick, bumpy skin. What sets it apart is its unique flavour, a harmonious blend of lime, grapefruit and mandarin. But what also sets it apart is its acidity and the presence of numerous seeds. You can eat everything in Yuzu, from the pulp to the skin.
Yuzu lemons are widely used for their zest and fragrant juice, making them a central ingredient in Japanese cuisine. It is a perfect accompaniment to fish, seafood dishes and summer salads, and is essential in the preparation of Ponzu sauce, a Japanese seasoning. Its versatility makes it an invaluable addition to both savoury and sweet dishes, and it goes particularly well with chocolate.
For those who want to transform their cooking by adding exotic flavours, buy a yuzu lemon tree. Perfectly at home in our region, turn your garden into a gastronomic treasure trove, where the flavours of Japan will shine in the sunshine of your own green space.
The Bergamot orange
The Bergamot orange (Citrus bergamia), also known as the Beldi lemon in Morocco, is a cross between a bitter orange and a lemon. It can be recognised by the growth on one side of the fruit. Compared to the classic lemon, the bergamot lemon is less tart and sweeter, making it suitable for a variety of culinary uses.
If the idea of adding this Moroccan treasure to your kitchen appeals to you, you can make it a reality by buying a Bergamote orange tree. With this original lemon tree variety also an opportunity to add an exotic dimension to your garden, transforming it into a true aromatic paradise.
Beldi lemons can be used in pastry preparations such as creams, mousses and whipped cream. Bergamot lemons can be used as a juice on fish or as a confit in a tagine, adding an aromatic dimension to these dishes. It is also the lemon of choice for making the famous lemon confit and a key ingredient in Moroccan cuisine, particularly in the emblematic recipe for chicken tajine with lemon confit.
Bitter orange tree
Native to Vietnam, the Bitter orange (Citrus aurantium) is also known as Seville orange or bigarade. It is a round orange lemon with many seeds. It is mainly used to make British orange marmalade. Its peel is also used in the production of spirits such as Cointreau, Grand Marnier and Curaçao liqueur.
In the south of France, Bitter oranges are used to make an aperitif known as vin d’orange, in which the fruit is macerated in wine (white, rosé or red). Bitter orange peel can also be used to flavour savoury dishes or liqueurs, adding a characteristic touch of bitterness. Finally, the blossom of the Citrus aurantium can also be used to flavour orange blossom water.
Kaffir lime tree - bring an Asian flavour to your cuisine
Also known as Makrut lime, Kaffir lime tree (Citrus hystrix) is an ancient citrus fruit native to Indonesia. Although it resembles limes in terms of skin colour and size, it is distinguished by its bumpy shape. Its acidic pulp is rarely eaten directly, but its leaves are widely used to flavour sauces and meats in Thai, Indonesian, Malaysian and Reunionese cuisine (Especially in the rougail sauce with Murraya koenigii leaves.). To get the full flavour of citrus hystrix leaves, simply rub or tear them before adding them to a dish.
The zest of Kaffir lime tree, with a flavour reminiscent of mandarin or lemongrass, is ideal for desserts. It is also often used to flavour exotic dishes, fish, rice cooking water and vegetable mousses. Although it is not eaten directly as a fruit, it shares similarities with ingredients such as ginger and lemongrass.
Imagine owning a potted Kaffir lime tree, ready to infuse your dishes with its authentic aroma. Buy a Kaffir lime tree seedling on our website to add a touch of the exotic to your cooking.
Meyer’s lemon tree, a Citrus variety for desserts lovers
Native to China, the Meyer’s lemon tree (Citrus meyerii) is a hybrid between an orange and a lemon. It takes its name from Franck Meyer, who introduced it to the United States in the 20ᵉ century. Its smooth, very thin skin, similar to that of a lemon, hides a sweet pulp that is less acidic than a classic lemon.
Hardy and resistant to heavy frosts, Citrus Meyerii can be cooked in many ways. Fruits of this lemon tree variety are perfect for pastries, desserts, creams, jams and marmalades, as well as savoury dishes such as lemon chicken. It’s also ideal for making a delicious lemon tart.
Key Lime lemon tree
The Key Lime tree (Citrus aurantifolia) is a variety of lime native to South-East Asia. It is often used to make alcoholic drinks such as rum, punch and cocktails like the mojito. It also enhances the flavour of pastries and fruit salads.
Key Lime is also used as a marinade for fish and grilled meats. It can be turned into a hot sauce by macerating it with dried chilli peppers and a little oil. It is particularly well known as a key ingredient in Key Lime Pie, an American dessert originally from Florida.
So buying a Key Lime tree is an opportunity to add a little Asian exoticism to your home. It will also provide you with delicious citrus fruits to incorporate into your cooking.
Kumquat tree - a Citrus varie
The Kumquat lemon (Citrus japonica) comes from the Far East and is a miniature orange-gold citrus fruit. The name Kumquat refers to both the tree and the fruit, and means “golden orange” in Cantonese. This fruit can be eaten whole, skin and flesh included, offering a delicious balance between the sugar in the skin and the acidity in the flesh. The Kumquat is a perfect accompaniment to cooking, but it is especially in pastries that it reveals its full orange and apricot flavour.
It can be eaten raw, candied, in marmalade or in sweets. The Kumquat (Fortunella) adds a touch of originality and exoticism to savoury dishes: salads, meats such as lamb or duck, and even raw fish, such as sushi. It’s also a lemon variety that hybridises easily with other citrus fruits: limequat (lemon and kumquat), calamondin (mandarin and kumquat), orangequat (orange and kumquat).
Sudachi tree - another Japanese marvel of a Lemon tree
The Sudachi tree (Citrus sudachi) is a Japanese citrus fruit tree in the form of small round green berries that turn yellow-orange when ripe. It can be eaten at different stages of ripeness, offering a strong, pronounced acidic flavour that is also sweet. Its flavour is somewhere between that of a mandarin orange and a yuzu. If picked green, it will retain all its acidity, whereas if left to yellow, it will lose its acidity and become sweeter.
The fruit of this lemon tree variety, a hybrid of the yuzu, is often used as a vinegar in Japanese cuisine. Sudachi juice is perfect as a marinade for fish, oysters, shellfish and sushi. Its soft, easy-to-crunch rind releases notes of white pepper, adding a complexity of flavours to preparations. As well as being used in Asian broths, many products are flavoured with this fruit, including ice creams, drinks and even some vodkas.
Buddha's hand or Fingered lemon
Buddha’s Hand lemon (Citrus medica ‘digitata’) is a lemon native to South-East Asia. Its name comes from the distinctive shape of the fruit, which resembles large hands with multiple fingers. The fruit, which is yellow-orange when ripe, is used to make candied fruit, jam and as a flavouring for cooking and salads.
The fingers of Buddha’s Hand can be cut and sliced with the skin, then used in salads or sprinkled on fish. As the fruit is not bitter, it can also be candied or eaten raw. In Western cooking, the zest is mainly used, as it is a variety of lemon that has very little flesh, is not juicy and contains no seeds. It is popular in pastries, confectionery and even liqueurs.
Grow these citrus fruits in your garden or kitchen and treat your taste buds to a unique culinary experience. These lemon tree varieties will bring creativity and exoticism to every dish!
