Cretan Pergamonto
Estimated Inventory, lb : 0
Description/Taste
Pergamonto varies in size and shape, depending on cultivation conditions, and ranges between 7 to 15 centimeters in length and 10 to 12 centimeters in diameter. The fruits are heavy for their size and can be oval, round, or pyriform in shape. Some types of Pergamonto are deeply wrinkled and have thick, rough, and bumpy rinds. The surface is covered in sunken oil glands, and one end of the fruit is flat while the stem end is slightly tapered. Other types of Pergamonto may be smoother, taut, and glossy with thinner rinds. The rind ripens from green to golden yellow or orange hues and may have a few brown markings, depending on surface damage during cultivation. Underneath the skin, the muted, pale yellow flesh is enveloped in a thick, spongy, white pith. The flesh is divided into 9 to 10 segments by thin membranes and is aqueous, firm, and succulent with prominent vesicles. Pergamonto releases a fragrant, bright, floral, and citrusy aroma when scratched or sliced open. The fruits are not commonly consumed raw due to their acidic, astringent, and acrid juice. The rind and juice are incorporated into various cooked preparations with added sweeteners to create a more palatable, balanced taste.
Seasons/Availability
Pergamonto is available mid-winter through early spring, typically between December and March.
Current Facts
Pergamonto, botanically classified as Citrus bergamia, is a specialty fruit belonging to the Rutaceae or citrus family. The aromatic species grows on small, evergreen trees reaching around 2.5 meters in height and has been growing across the island of Crete for centuries. Pergamonto is the Greek name for Bergamot. There are many varieties of Bergamot found worldwide that vary in appearance, flavor, and aroma due to natural mutations. Pergamonto, or the varieties found specifically in Greece, are valued for their strong, bright, floral, and fruity aroma. The most prized type of Pergamonto found in Cretan markets is the yellow, thick-skinned, wrinkled fruit, such as those featured in the above photograph. This type of Pergamonto is considered an ancient variety with the most pungent aroma. These fruits can also grow as large as citrons and are preferred for making spoon-sweet and other confectioneries. The second type of Pergamonto commonly seen in Cretan markets is a smaller, smoother, and more orange fruit. These have a milder aroma and thinner skin. Pergamonto is an anticipated seasonal fruit only found for a short period in Crete and has been treasured throughout history for its aroma and flavor.
Nutritional Value
Pergamonto is valued for its aromatic essential oil. In Crete, the extracted essential oil is believed to have antifungal, antimicrobial, and antidepressant properties to lift moods and soothe headaches and nausea. Pergamonto essential oil is also a foundational element in natural cosmetics, lotions, and soaps. In Cretan households, the fruits are sliced and placed in rooms as a natural air freshener. Dried portions of the rind are also incorporated into tea to help soothe sore throats and open the sinuses.
Applications
Pergamonto has a bright, floral, and citrusy aroma favored for cooked preparations. The fruits are generally considered too acrid, sour, and astringent to consume raw. The juice can be extracted and mixed into vinaigrettes, sauces, syrups, and glazes. Pergamonto can also be utilized for its rind and juice in desserts and baked goods. The fruit is mainly valued for its strong aroma and essential oils from the rind are used to flavor cookies, cakes, and bars. Pergamonto is also famously incorporated into halva, or sweet candies, and chocolates. Turkish Delight is another popular candy sometimes made with Pergamonto. Beyond candies, the zesty fruits are infused into liqueurs and tea. Pergamonto is also used on a smaller scale to flavor savory meat dishes and some vegetable recipes. Pergamonto pairs well with spices such as cinnamon, clove, ginger, and marjoram, vanilla, chocolate, bitter orange, and carob. Whole, unopened Pergamonto will keep for a few days when stored in a cool, dry, and dark location, including the refrigerator. It is recommended to immediately use the fruits after purchase for the best aroma and flavoring in cooked preparations.
Ethnic/Cultural Info
Cretan Pergamonto is traditionally prepared into glyko tou koutaliou, or spoon sweet. The distinct citrusy, floral aroma of Pergamonto is captured in this sweet preserve and is a favorite flavoring made in home kitchens throughout Crete. The practice of making spoon sweet dates back to ancient times and was initially created by the Arabs as a sweet to serve houseguests. The practice was later adopted by the Greeks as a symbol of hospitality and a method to preserve fruit and vegetable harvests. Pergamonto is one of the customary types of spoon sweets prepared in Crete, and small strips of the rind are found within the sweet as a chewy, flavorful addition. Spoon sweets are customarily offered to visiting friends and family and are served with coffee or water. Outside of offering the sweet as a welcome dish, spoon sweets are also drizzled over yogurt or used as a topping on various baked goods. To make Pergamonto spoon sweet, pieces of the fruit are boiled and then preserved in a mixture of water, lemon juice, and sugar. Some chefs also add geranium leaves for added aroma or spices to increase the depth of flavor. Spoon sweets are distinct from jams and jellies as they have noticeable pieces of fruits in the sweet coated in a thick, transparent syrup.
Geography/History
Citrus bergamia is believed to be native to regions of Southeast Asia, but much of the species’ history is unknown as there are several theories of its development. The species is a hybrid between Citrus aurantium, the sour or bitter orange, and Citrus medica, the citron. Citrus bergamia was introduced into the Mediterranean sometime during the 16th century, and records of the species were noted in Italy by the mid-17th century. Cultivation and naturalization have occurred throughout the Mediterranean in warm growing regions, mainly in Greece, Italy, Spain, and Cyprus. In Crete, Citrus bergamia has naturalized across the island. In the modern day, Cretans often refer to the species as wild since there are so many trees naturally producing fruit. When in season in Crete, Citrus bergamia is picked from naturalized trees and is also commercially cultivated. The fruits are sold in weekly open markets, especially in Chania and Heraklion, and are stacked in large piles for fresh purchase.
