Citrus fruits

Properties: Citrus fruits

There are as many as 400 varieties of oranges, of which about 15 types have established themselves for cultivation. Similar to other citrus fruits, oranges are distinguished by their flesh, color, taste, and content. Citrus fruits can be grown in tropical and subtropical regions. Almost all varieties share the characteristic that the inner fruit flesh is edible and usually juicy, and it is rich in essential oils, minerals, and vitamins.

Calorically, ripe citrus fruits typically offer between 20 and 50 calories per 100 grams of food and are therefore considered very low in calories. Macronutrient-wise, these are distributed to about 1 to 2 grams of proteins per 100 grams, approximately 5 to 10 grams of carbohydrates per 100 grams (of which around 3 grams are dietary fibers) as well as between 0.2 and 0.4 grams of fat. Despite their relatively few calories, ripe citrus fruits therefore provide a high energy content that is derived from carbohydrates. Also present in large quantities are various micronutrients such as vitamin C, which with an average of between 20 and 70 milligrams per 100 grams of food is well represented in citrus fruits. In addition, numerous minerals are contained in citrus fruits, which accordingly round off the beneficial nutrient profile. Noteworthy here are especially large amounts of potassium (around 100 to 150 milligrams per 100 grams) as well as calcium (between 10 and 30 milligrams per 100 grams). Ripe citrus fruits therefore provide primarily energy and a variety of vitamins.

Origin: Citrus fruits

Citrus fruits originate from Southeast Asia. They grow on evergreen trees and shrubs. Their growth heights vary between 5 - 25 m. The history of citrus fruits begins in China about 4,000 years ago. Around this time, the first targeted cultivation of citrus fruits began, which until then were only considered as aggregate fruit. From there, citrus fruits gradually reached the Mediterranean and Africa via the Silk Road, where they spread quickly. Among the Romans, citrus fruits were popular ingredients for preparing beverages or fruit salads. Since the 14th century, citrus fruits have also been cultivated purposefully in the Mediterranean region. Through the discovery of America, these reached America in the 15th and 16th centuries, where they are now also extensively cultivated.

Basically, citrus fruits feel at home in subtropical as well as tropical regions. They require a hot and dry climate to thrive. As main cultivation areas in Europe today count Portugal, Spain, Italy, and Greece. In Asia, Turkey, China, and Thailand dominate the cultivation of citrus fruits. On the American continents, however, citrus fruits are mainly cultivated in Mexico and Brazil. Currently, about 20 million tons of citrus fruits are harvested worldwide per year – with a tendency to continue increasing. Since citrus fruits are warmth-loving fruits, they are primarily harvested during the summer months.

The offer of fresh citrus fruits is therefore highest within the summer months. But even in autumn and winter, a large selection of citrus fruits is available in retail stores – here, however, these are specimens harvested in the Southern Hemisphere. After harvesting, the not yet fully ripe citrus fruits either go directly to retail for ripening or are further processed into other food products such as juice or jams.

Uses: Citrus fruits

Small and heavy fruits are juicier. The juice of a lemon covers approximately 50% of the daily Vitamin C requirement. The orange is one of the most popular citrus fruits, which not only tastes delicious fresh but can also be processed into tasty products. The sweetest citrus fruit is the mandarin. Whether vitamin-rich smoothies, salad dressings, desserts, jam or fruit drinks - the variety of products made from citrus fruits is enormous.

Citrus fruits are considered worldwide as one of the most popular snacks in between meals. Citrus fruits can therefore be consumed raw or processed into other foods. Hence, citrus fruits are also often used for preparing fruit salads. Also very popular is the use of ripe citrus fruits to make fruit juices such as orange juice, lemon juice, or lime juice. Furthermore, citrus fruits also harmonize ideally with hearty dishes and are accordingly often used for souring these - in combination with fish dishes, for example, lemon is used for souring.

Storage: Citrus fruits

Citrus fruits must never be stored in the refrigerator as they are sensitive to cold. The optimal storage place is airy and not too warm.

Health: Citrus fruits

Nutrition: Citrus fruits

Zitrus fruits are among the healthiest foods overall. They provide large amounts of Vitamin C, which supports the body's immune system. Therefore, regular consumption of zitrus fruits is recommended especially during winter months. Additionally, ripe citrus fruits contain numerous minerals that make them overall alkaline and particularly useful for athletes due to their high magnesium content. Citrus fruits can be consumed either raw directly or in the form of freshly squeezed juices to benefit from their versatile advantages. Due to the relatively high fruit sugar content, however, no more than a handful of citrus fruits per day should be consumed, as this could otherwise negatively impact the liver.

Season of Citrus fruits:

Citrus fruits grow year-round and it is possible to produce juice and fruit preserves that are shelf-stable in processed form and thus available year-round. Generally, citrus trees are harvested completely, such as oranges and grapefruits. After harvesting, the low-starch fruits do not ripen further, unlike bananas for example.

Citrus fruits taste: sour, sweet-and-sour, slightly bitter

The food category Citrus fruits encompasses a group of over 60 different species. All belong to the plant genus Rutaceae and are primarily native today in subtropical and tropical regions. Characteristic of citrus fruits is mainly the thick and mostly inedible peel as well as their relatively sour taste. The peel also often displays quite striking colors such as yellow, orange or green. Many citrus fruits represent special forms and are more closely related to berries – these are accordingly classified into the genus Citrus. In their natural form, citrus fruits occur today primarily in the Mediterranean region as well as in Southeast Asia. In both regions, citrus fruits have been considered popular food for raw consumption or as an ingredient in cooking and baking for thousands of years. Some of the best-known representatives of the food category of citrus fruits are the following:

• Lemon
• Orange
• Tangerine
• Clementine
• Grapefruit (Pampelmuse)
• Lime
• Kumquat
• Grapefruit

Citrus fruits mark one of the most popular fruit varieties overall today and are accordingly cultivated worldwide. Ripe citrus fruits also contain a lot of nutritious substances that offer high health benefits. Flavor-wise, citrus fruits typically have a rather sour aroma. At the same time, citrus fruits taste very refreshing and therefore harmonize perfectly with sweet dishes as well as hearty meals.