1. CITRUS FRUITS
WORLD OF CITRUS FRUITS

2. CITRUS FRUITS
• They are rich in vitamin C and and potassium,
have an acid flavour to varing degrees.
• citrus fruits are much used in cooking, they are
at their best when served fresh, with the
exception of lemon and lime which are too acid
• vitamin c is stii essential to health because it
prevents scurvy and eating citrus fruits or
drinking their juice is the most pleasant way of
ensuring that the body has vitamin.

3. Types of citrus fruits
• citrus family includes:
pomelo,tangerine,lemon,lime,citron
,kumquat,clementine,mandarin,orange,grap
e fruits

4. Uses in cooking
• Citrus fruits are used in soups, savoury stews and salads
souffles and mousses. In valuable as decoration, their vivid
colours complement almost all foods.
• Oranges are widely used in desserts, patisserie,and
confectionery, for fruit salads, dessert creams,jams and
marmalades
• the candied peel is also used in numerous desserts and
cakes ,either as an ingredient or as a decoration.

5. Pigment In citrus fruits
• The pigment of citrus fruits is carotenoids
the colour of which commence to show
through during ripening when the
chorophyll green begins to disappear out
that the reddish to purplish colourations
found in blood oranges are due to presence
of anthocyanins.

6. Lime and lemon?
• lime:A small fruit, similar to lemon but
rounder,and with green-yellow thin skin and
tart yellow flesh.it may be substitued for lemon
in cooking.it is much used in curry dishes but is
more expensive than lemons.
• Lemon:The fruits are large or small with smooth
thin or thick knobbly skin. generally,plump
lemons,heavy for yheir size and with smootyh
oily skins, have less peel and more juise than
large,knobbly skinned lemons.

7. Compositions of citrus fruits
• Citrus fruits are covered in
a thick rind, mainly white
pith called the albedo,
which has a thin colourful
outer layer of zest or
rind,where citrus oil and
most of the vitamins are
concentrated.tropical
yellow and orange citrus
varieties usually remains
green even when ripe.

8. Oranges:
• Navel oranges: they characterized by a navel-
like depression enclosing a small internal
embryonic fruit. They are seedless and appear
from the end of October.
• THOMSONS, with a very fine smooth shiny
skin, have highly coloured fibrous pulp, not very
sour and moderately juicy but with a good
flavour

9. Oranges:
• WASHINGTONS, with a firm rough skin, are
juicy and slightly sour. Navel oranges are
mainly grown in Italy and have a particularly
rich flavour, reminiscent of berries. Another
variety, the aromatic pineapple orange, is full
of pips and is commercially used for juice.
• Blood Oranges have a dark red pulp and the
skin may be veined with dark red. They are
available from December to April.

10. . The Maltese orange, with seeds, is
sour, very juicy, and has an exceptionally good
flavour. Moro oranges, with a rough skin, are
very juicy Late oranges have pale flesh, few
seeds, and come mainly from Spain and the
southern hemisphere. Valencia oranges, with or
without seeds, have smooth firm skins and are
very sharp and juicy.
Oranges are widely used in desserts,
patisserie, and confectionery, for fruit salads,
mousses, dessert creams, jams and marmalades,
frosted fruit, ices and sorbets, fritters,
soufflés, filled sponges(orangine), and
biscuits(cookies). The candied peel is also used in
numerous desserts and cakes, either as an
ingredient or as a decoration. Oranges form the
basis of an equally large range of drinks: syrups,
sodas, juice, orangeade, punches, liqueurs and
fruit wines.

11. Mandarins:
• Mandarins are small, slightly
flat, loose skinned oranges
with a sweet taste. Perhaps the
best known mandarin is the
tangerine. The Japanese
satsuma is a clementine(a
bitter orange and tangerine
cross) is bright orange red with
a pebbled skin and tangy sweet
flavour

12. Grapefruits:
• Grapefruit are either white- fleshed with a
yellow rind or pink fleshed with a pinkish blush
to the rind. The two differ little in taste, which
depends more on the presence of pips than on
colour. Fruits with many pips have a
pronounced flavour and are grown for canning,
while the milder, pipless varieties are usually
eaten fresh or in salads.

13. . Grapefruit juice can be added to fruit
jellies and sorbets, and the flesh suits bitter
greens, avocado and fresh cheese. The ugli fruit
resembles a squqshed grapefruit with a mottled
greenish skin but its flesh is surprisingly sweet
and juicy, despite its discouraging name. Usually
eaten raw, in the Caribbean it is baked in its skin
then eaten hot with sugar. The grapefruit tree
probably originated in the West Indies but a
large percentage of the world's crop is grown in
the southern United States. It is usually served
as an hors d'oeuvre, cut in two, each segment
being detached from the skin with a special saw
knife with a curved point. the fruit is also used
to make marmalade and the juice is widely
consumed as a fruit drink.

14. Shaddock:
• The shaddock( also called pummelo or
pomelo) is the largest citrus, resembling a
large grapefruit with coarse, bittersweet
dry flesh with a greenish, yellow or
pinkish skin. It was brought from
southeast Asia to the new world by a
Captain shaddock in 1696.

15. kumquat
– The smallest citrus is
the tiny, orange oval
kumquat, which
originated in the east
but is now grown
mainly in Brazil. The
fruit has distinctive
sweet sour flavour,
the sweetness is
especially evident in
the rind and kumquats
are usually eaten
unpeeled. They are
deliciously fresh, but
may also be candied.

16. Tangelo
• Tangelo. This specialty fruit is a cross between
a tangerine and a grapefruit. (The namecomes from
pomelo, the European term for grapefruit.) The fruit
is fairly large, with aneasy-peeling rind and few
seeds. The deep orange flesh is best when peeled
and eatenout of hand for lunch or snacks, but it also
can be used for juicing