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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Limequats are very small in size, averaging 3-4 centimeters in diameter, and are globular to oblong in shape. The thin skin is smooth, shiny, covered in small oil glands, and transitions from green to yellow with maturity. Underneath the skin, the flesh is soft, succulent, pale yellow-green, contains a few, edible seeds, and is divided into 7-8 sections by thin, white membranes. Limequats have a floral fragrance, and when consumed fresh and whole with the skin on, they have a bitter-sweet, tart flavor.
Limequats are available in the mid-fall through winter.
Limequats, botanically classified as Citrus x floridana, are a small fruit that grows on a bushy tree that can reach over two meters in height and belongs to the Rutaceae or Citrus family. Limequats are a hybrid of the key lime and kumquat, and there are three varieties including the Eustis, Lakeland, and Tavares. These varieties earned their names from the towns in Florida where they were first developed. While largely localized to Florida, Limequat varieties are more cold-tolerant than limes and are increasing in popularity among home gardeners for their ability to produce high yields of fruit each year.
Limequats are a good source of vitamin C and folic acid.
Limequats are best suited for both raw and cooked applications and can be consumed whole. When used in cooked applications, the seeds are often removed as they impart a bitter flavor and the fruit can be sliced and added raw to green and fruit salads or used as an edible garnish for main dishes and appetizers. They can also be cooked into marmalades, jams, and jelly or used as a substitute for lemons or key limes. In sweet applications, Limequats can be candied whole, cooked into syrups or glazes, dipped in caramel, or sliced and used as decoration around pies, cakes, and tarts. The juice can also be used to infuse a unique citrus flavor to specialty cocktails, and the fruits can be pickled or preserved to add a salty citrus flavor to fish and chicken dishes. Limequats pair well with meats such as poultry, beef, pork, and fish, avocado, berries, persimmons, lychee, vanilla, and chocolate. The fruits will keep up to one month when stored whole in a sealed container in the refrigerator.
Limequats are fairly unknown in the commercial market, except for in their native state of Florida where they are most commonly made into limequat pie. Using recipes for key lime pie, the Limequat is often substituted for a unique and flavorful twist on the classic dessert. The fruit is also grown in other tropical countries but is often limited to garden and small grove production as the plants are largely considered ornamental.
Limequats are native to Florida and were initially hybridized in 1909 by Walter T Swingle of the U.S. Department of Agriculture and introduced to market in 1913. Today Limequats can be found at farmers markets and in home gardens in the United States, Japan, Malaysia, South Africa, in select regions of Europe, and in India.
Recipes that include Limequats. One
is
easiest, three is harder.
People have shared Limequats using the Specialty Produce app for iPhone and Android.
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Description/Taste
Limequats are very small in size, averaging 3-4 centimeters in diameter, and are globular to oblong in shape. The thin skin is smooth, shiny, covered in small oil glands, and transitions from green to yellow with maturity. Underneath the skin, the flesh is soft, succulent, pale yellow-green, contains a few, edible seeds, and is divided into 7-8 sections by thin, white membranes. Limequats have a floral fragrance, and when consumed fresh and whole with the skin on, they have a bitter-sweet, tart flavor.
Seasons/Availability
Limequats are available in the mid-fall through winter.
Current Facts
Limequats, botanically classified as Citrus x floridana, are a small fruit that grows on a bushy tree that can reach over two meters in height and belongs to the Rutaceae or Citrus family. Limequats are a hybrid of the key lime and kumquat, and there are three varieties including the Eustis, Lakeland, and Tavares. These varieties earned their names from the towns in Florida where they were first developed. While largely localized to Florida, Limequat varieties are more cold-tolerant than limes and are increasing in popularity among home gardeners for their ability to produce high yields of fruit each year.
Nutritional Value
Limequats are a good source of vitamin C and folic acid.
Applications
Limequats are best suited for both raw and cooked applications and can be consumed whole. When used in cooked applications, the seeds are often removed as they impart a bitter flavor and the fruit can be sliced and added raw to green and fruit salads or used as an edible garnish for main dishes and appetizers. They can also be cooked into marmalades, jams, and jelly or used as a substitute for lemons or key limes. In sweet applications, Limequats can be candied whole, cooked into syrups or glazes, dipped in caramel, or sliced and used as decoration around pies, cakes, and tarts. The juice can also be used to infuse a unique citrus flavor to specialty cocktails, and the fruits can be pickled or preserved to add a salty citrus flavor to fish and chicken dishes. Limequats pair well with meats such as poultry, beef, pork, and fish, avocado, berries, persimmons, lychee, vanilla, and chocolate. The fruits will keep up to one month when stored whole in a sealed container in the refrigerator.
Ethnic/Cultural Info
Limequats are fairly unknown in the commercial market, except for in their native state of Florida where they are most commonly made into limequat pie. Using recipes for key lime pie, the Limequat is often substituted for a unique and flavorful twist on the classic dessert. The fruit is also grown in other tropical countries but is often limited to garden and small grove production as the plants are largely considered ornamental.
Geography/History
Limequats are native to Florida and were initially hybridized in 1909 by Walter T Swingle of the U.S. Department of Agriculture and introduced to market in 1913. Today Limequats can be found at farmers markets and in home gardens in the United States, Japan, Malaysia, South Africa, in select regions of Europe, and in India.
Recipe Ideas
Recipes that include Limequats. One
is
easiest, three is harder.Recently Shared
People have shared Limequats using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Eau Claire
Just Local Food Cooperative
Near Eau Claire, Wisconsin, United States1117 S Farwell Eau Claire WI 54701 1-715-552-3366 https://www.justlocalfood.coop About 186 days ago, 1/06/20 Sharer's comments : $11.99 per pound 
Virginia Park Farmer's Market
Murray family farms
Near Santa Monica, California, United StatesAbout 202 days ago, 12/21/19 
Hollywood Farmer's Market
Steve Murray Jr.
Near West Hollywood, California, United StatesBakersfield, 93307 661-330-0100 About 537 days ago, 1/20/19 Sharer's comments : Limequats spotted at Hollywood Farmer's Market. 
Virginia Park Farmer's Market
Murray Family Farms
Near Santa Monica, California, United StatesAbout 587 days ago, 12/01/18 Sharer's comments : Limequats spotted at Virginia Park Farmer's Market. |
