If you think citrus fruits are just lemons and oranges, think again! The UK is in the midst of a citrus revolution, with chefs and home cooks diving into a whole new world of tangy, sweet, and unique varieties. From kumquats to lime caviar, these fruits are not only adding bold flavors to dishes but also changing the way we think about citrus.
Why the Citrus Craze?
Supermarkets are catching on to the citrus craze. M&S now sells kumquats, and Waitrose has seen a big 27% increase in yuzu juice sales. But it's not just the familiar fruits that are exciting people—it’s the new hybrids and rare varieties. For example, the Tacle mandarin is a sweet mix of clementines and Tarocco oranges, while the Ruby Valencia combines the sweetness of an orange with the tang of a grapefruit.Riverford, the organic delivery service, says people are loving these new citrus options. "Once they realize how many different types of citrus there are, they’re eager to try them," says Dale Robinson from Riverford.
Chefs Are Leading the Way
Top chefs are embracing these citrus varieties, and it’s no wonder. These fruits bring new levels of flavor to both savory and sweet dishes. Chef Mauro Colagreco, who runs a Michelin-starred restaurant in London, is a big fan of ingredients like Cedro lemons, kalamansi limes, and lime caviar pearls. These fruits add an exciting freshness and zing to everything from broths to desserts.
“Incorporating these unique citrus fruits into dishes offers a completely different flavor experience,” says Colagreco. “Each fruit has its own unique characteristics that elevate a meal in unexpected ways.”
And it’s not just about flavor – using citrus in the kitchen is a way of connecting with nature. “The citrus revolution is about more than just taste. It’s about embracing fresh, seasonal ingredients that have been part of our culture for centuries,” Colagreco adds.
How Home Cooks Are Getting Involved
It’s not just chefs who are experimenting. Home cooks are discovering the joy of cooking with unique citrus varieties. In Scotland, Tom and Matilda Tsappis of Killiecrankie House use citrus depending on the season. “In the winter, we love working with Japanese varieties like yuzu, sudachi, and mikan,” says Matilda. They use yuzu in a variety of ways, from balancing the sweetness of sauces to turning the peel into a spicy miso for meats and fish.
And it’s not just rare citrus varieties that are getting attention. Cornish Citrus, based in Cornwall, has started growing Meyer lemons and limes in sustainable glasshouses. These British-grown citrus fruits are perfect for everything from dressings to desserts.
What’s Next for Citrus in the UK?
Citrus has a long history in the UK, stretching all the way back to 1805 when mandarins were first introduced to Europe through England. Since then, citrus fruits have become a staple in kitchens across the Mediterranean, and now it’s the UK’s turn to embrace this vibrant and diverse fruit family.
“The citrus revolution is about rethinking what fresh means and how we can use it in cooking,” says Colagreco. “It’s exciting to see British chefs leading this shift and finding new ways to incorporate these incredible fruits into their menus.”
Ready to Try Something New?
Whether you’re a seasoned chef or a home cook looking to spice up your meals, this citrus revolution is for you. Next time you’re at the store, why not pick up a few different varieties? From yuzu to makrut limes, there’s a whole world of citrus out there waiting for you to explore.
Have you tried any of these exciting citrus varieties yet? Let me know in the comments, or share your favorite citrus-inspired recipes!
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