On food and cooking the science and lore of the kitchen ( PDFDrive ) 729

generallytartbutnotbitter.The
calamondinorcalamansi,alsoa
diminutivecitrus,isprobablyderivedin
partfromthekumquat.
Thefingerlime,Microcitrus
australasica,isasmall,elongatedcitrus
relativenativetoAustralia.Itsfruithas
robust,decorativeroundjuicevesicles
thatcanbepaleorpink-red,anda
distinctivearoma.
Themakrutorkaffirlime,Citrushystrix,
iscommonthroughoutSoutheastAsia.
Itsroughgreenpeelhasalime-like
aromawithgeneralcitrusandpinenotes
(fromlimonene,pinene),andisusedto
flavorvariousprepareddishes,asareits
intenselylemon-scentedleaves(p.410).
Thetangeloandtangoraremodern
hybridsbetweenthetangerineand
grapefruit,andtangerineandorange,
withhybridflavorsaswell,andmostly
eatenasfreshfruit.


Theyuzu,Citrusjunos,possiblya
mandarinhybrid,camefromChinabut
wasdevelopedinJapanbeginningaround
athousandyearsago.Therindofthe
smallyellow-orangefruitisusedto
flavorvariousdishes,andtomake
vinegar,teas,andpreserves.Ithasa

complexflavorthatincludesmusky
sulfurcompounds,andcloveandoregano
notes(fromthephenolicseugenoland
carvacrol).
FoodWords:Orange,Lemon,Lime
Theorangefruitgotitsmodernnamefrom
itsancientSanskritname,naranga,andthe
fruit then lent its name to the vivid color
that characterizes it.Lemon andlime both
come via Arabic from a Persian word,
reflecting the route by which these Asian
fruitswerebroughttotheWest.
SomeCommonTropicalFruits