As a Filipino, it always strikes me as odd how people use the Calamansi (Calamondin) in its ripe form. We prefer to pick it when it's green, when its super sour and perfect to use as a marinade or mixed with vinegar&soy/fish sauce as an all around dipping sauce. Imagine my shock when I found out people made cakes out of it. Lol
Calamansi cakes arent all that uncommon nowadays though! i've seen them in cafes recently as flavors for little cupcakes, muffins, and cheesecakes. Also dayap cakes! And true, i was shocked to see her use an orange calamansi. I guess I've never seen them ripe and have only ever seen green in my life
@@rumblefish9 tbf its a lot easier to squeeze kalamnsi without tools so its not all that tedious, but then again you can also just buy kalamansi juice/concentrate in bottles (kind of cheating)
FYI it's common in Asia to eat Pomelo by skinning it completely. The skin is very thick, so you can take a whole 'slice' and start picking out the pulp.
Fun fact: In Chinese culture, the skin of pomelo is considered to be a great gem. People often braise it to serve it up as a savory dish, but it requires lots of effort ;) We also love using the dried skin of mandarin as a herb. It's called 陳皮 in Chinese which literally translates to "aged skin". The longer the skin has been dried, the more aromatic it is and they can sell for a fortune!
I'd double check though, the chart they show has fingerlines being related to key limes which is just untrue, they are entirely separate plants and evolved naturally.
*I really like her voice. It’s fun to learn about these things. In my opinion Kumquats are amazing on their own. They are very tart and sweet and the essential oils create a sparkly feeling on your lips. They’re a favorite of mine*
I really like her as a host. I feel like I’m learning something because her voice has that quality to it. Also,pomelos are the best. I can wolf down one big fruit in one sitting. 😋
Mandarin oranges are actually used during Chinese New Year and it symbolizes abundance and happiness . I used to love these mandarin oranges because they are sweet rather than eating normal oranges .
I always find Mandarines or Mandarin oranges tarter than actual oranges. Though i suppose sour could be aligned with sweet in flavour, but oranges are almost always really sweet in terms of like- sugar sweet.
I’ve found that the personalities of these “how to____ every___” chefs matches with the food they specialize in, for example: The fish guy: calm and content 🐟 The butcher guy: hardy and strong 🐔 The cheese lady: warm and kind 🧀 Vegetable lady: smart and mature 🥦 The citrus lady: sassy and expressive 🍋
I always assumed that bergamot was a type of herb. And lemons are super useful. I found that the juice and zest really livened up the bulgur wheat I made and now do so on a more regular basis. With stock, it becomes practically creamy. 😊
The international market by my house sells preserved bergamot -- giant glacéed chunks of the peel in sugar syrup. Too much makes my mouth start to go numb, but I enjoy glacéed citrus peel so much that, how can I resist a piece bigger than the palm of my hand?!?! It makes an exotic variation on my favorite sandwich, replacing the usual marmalade with peanut butter on rye bread.
When she was talking about navel orange developing an immature fruit on one on it's underside, I didn't know that and it makes so much sense. Sometimes it you can see a more defined deviation when you peel the orange, like there's a separated segment that 'crowns' the other segments of the orange.
Yeah I call them hearts 🤗 I figured it was an inbeed because of the deformity. Up to this point I've always eaten oranges with seeds. So seeing a orange without seeds, it was obvious its been genetically mutated and those tiny hearts were evidence of the missing seeds replacing them.
@@SemekiIzuio Crossbreed, rather than inbreed. I am by no means expert on this, but my understanding is that if you inbreed a fruit you just get... more of the same fruit. If insects pollenate a citrus tree of one variety with pollen from another citrus tree of the same variety (inbreeding), it will produce the same fruit as it did before. Crossbreeding between citrus makes a different variety of sitrus, and if you crossbreed a crossbreed (for example, a seedless mandarin and a seed-bearing orange), there is a chance you will get an orange variety without seeds, or a mandarin variety with seeds. Don't be so afraid of genetically modified produce. It isn't inherently better or worse than non-GM produce. Organic and GM are not opposites of one another - you can get an organically grown version of a variety that was produced with genetic modification, it just means that the conditions under which the organic one grew were controlled in a different way.
I remember one time I ate a navel orange and the immature fruit was actually quite large! I was like 'oh weird it's almost like there's another orange growing in here' but I never connected the dots XD
Hands down best video I have watched in months. The complexities of crosses in citrus outstrip so many of our other foodstuffs. Thank you for posting such a great video.
The only citrus you left out is (as we call it in Iran, Persia) sweet lemon or sweet cetron, it is extremely sweet but looks exactly like sour lemon 🍋 with thinner skin but you can't peal it with hand, there is no juice or you can't cook with it because it gets bitter so fast in contact with air, it serves as whole fruit and it gets cut exactly when you want to eat the flesh before it gets bitter, it is extremely sweet and I hope everyone taste it one day 😊
For Pomelos, once you cut away all the outer pith, you can pull the segments out individually like you would with mandarins. You can tear the pulp and eat with your hands, it's not sticky at all and your hands will be quite clean.
As an autistic person, you’ve cracked the code for informative video format. The cuts. The symmetry. The pop up facts. The diagrams. The fact they’re the same every time. The fact the rolling if the fruit is the same every time. And a lady who says informative things that aren’t cheesy and dumb. Ugh. Lovely.
The calamondin (or tamarind as an alternative) is used as the sour base for a popular and tasty soup in the Philippines: Sinigang. I cannot emphasize how delicious the soup is, and you can use a variety of food items to make it. Popular additions include bok choy, tomatoes, spinach, seafood (fish, prawns, etc), onion, pork, and more. There are lots of EASY sinigang recipes. Enjoy this healthy soup with a scoop of steamed white rice (or nix the rice if you want to reduce carbs). You can find sinigang packets at many Asian food markets. A lot of DoD commissaries also carry the product as many service men have married filipinas, who then helped make it popular in the military community.
I love this channel I always learn so much. And she was an AMAZING host ! Please have her back it was a pleasure to watch. Thanks Epicurious ! Love from Colombia amigos!
Ah the calamondin, or better known as the calamansi in South East Asia. One thing to note is that they're actually more often found green than orange there, with a yellow flesh. The host absolutely made the right call to make a simple drink with it because that's exactly one of the most ubiquitous and popular drinks you can find at local hawker centres. Highly encourage anyone reading this to give it a try if you ever get a chance. As for the pomelo, it's definitely one of the most enjoyable fruits just to eat like she did, though those imported into North America tend to be of subpar quality. I'm personally extremely curious about those finger limes now.
@@nunyabiznes33 because Southeast Asians tend to don't like tartness that much in food, and green Calamansi doesn't have much or if any tartness at all.
@@johngrimm2074 this is definitely the complete opposite of what actual southeast asians are lmao or a gross oversimplification of the many food cultures of south east asians.
@@meep2015 tartness is different from sourness. Sourness refers to flavors that are acidic like vinegar and unripe fruits, while tartness refers to flavors that are acidic yet have sweetness to them. There are flavors like that in southeast Asia, but Sourness is by far much more common than tartness as a flavor profile.
Thank you for "taking one of the team" biting into all those tart and sour citrus fruits. I'm spared having to learn the hard way myself, lol! Loved this video. Would like to see one about herbs and their uses.
excellent video content and great host too! I'm from Indonesia and there r dozens of mandarins variety in the country that hasn't been included in the video. this citrus family surely is as rich as the history itself.
3:35 In my country we refer to them as “Naranja Agria” which translates perfectly to sour orange. We mainly use them to clean meat, a.k.a getting rid of the scent of raw meat. In which we take a bowl, fill it with clean water, place the raw chicken (example) (previously rinsed), squeezing the oranges and then letting them sit in the water for at least half an hour.
I hope Adrienne becomes a regular - she's such a great educator and character. Doesn't need to say that she's an experienced MICHELIN STAR chef but you can just tell by her ease and candor.
My favorite citrus is bitter oranges, they are bitter as the name suggests, sour and a little bit sweet but very floral, we often squeeze it on kebabs. Dried lime are also very famous where I live but the they are sun-dried and not like the one showed on this video
I grew up eating kumquats straight, a lot of the time straight off the tree. My mom used to have to monitor me around them because I would eat myself sick. They’re my favorite citrus to this day.
I don't know what kumquats she had, but the ones we get in our supermarkets in winter are more bitter-sweet that sour. My mom put them in our boots on St. nicholas along with sweets so they are absolutely something that even children would eat. Altough I had a recent experience with my boyfried, who had his first kumquat as an adult because I forced him to try one and he was really weirded out by the flavour: sometime a fruit changes from very sour to very bitter to very sweet while you chew, which is exactly why I love them so much. they are also great as a garnish for gin and gin cocktails.
Lime here in Brazil is used for the famous "caipirinha", also to season meats like pork or chicken - not fish or you'll end cooking it unless you're making a ceviche Also used to make lemonade, just require a bit more sugar as it's a bit more sour than a common lemon As for tangerines, we got the "mexirica" which got a very thin skin, is small (bigger than a kishu), sweet and don't grow year around. My mom used to make a delicious jam with it
exactly what i needed. Epicurious makes the most epic and informative videos when it comes to food. Thank You! However the calamondin or calamansi, here in the Philippines, they're most commonly seen green in color, the ones that are orange in color are considered ripened.
This is so informative and fascinating. Please make more of this series！I’m super interested in knowing more about different kinds of common fruits and vegetables, i.e different types of berries. Thanks！
Any other video they'd be like " yeah thats how you use it " then just move onto the next one, I love that you're showing examples for each one, like the dried blood orange and making tea with the bergamont
Calamondin is an integral part of Philippine cuisine, and really shines in that arena. But yeah, it's great on drinks. Particularly wonderful when mixed with black tea. Heavenly when you spritz one on garlic fried rice.
the dried persian lime is the key ingredient to a popular persian stew called "Ghormeh sabzi." i'm surprised she didn't mention that when she said it can be thrown in a stew because it's literally the ingredient that gives it its distinct flavor
We have a pomelo tree in our yard, yields smaller fruits but really sweet. I love it when they blossom because the scent perfumes the whole area especially in the early morning.
I have a Citron tree here in Brazil, we use the pit to make a type of dessert, it can be made with any citrus with a tick pit, but it tends to be bitter, so we let the pit in water for days sometimes, changing the water every once in a while, after the wash, we make a sugar sirup and let the pit cook in it with a bit of the zest, when it's softer and translucent it's done. Hard to explain without an recipe or name in english that I know of, takes long to prepare but it's easy to do. If properly sealed can be preserved for a while because of the high amount of sugar in it. One of my favorites desserts. ♡
Great video! When I was growing up in Ireland, the only type of orange that I remember was the Seville orange. Every morning my mother would squeeze two Seville oranges per person, for their juice and Vitamin C. We drank it straight, without sugar!
My favorite use of pomelo is for the thick pith. You can make bistec de toronja much thicker than with grapefruit. It does need to be really thoroughly treated with salt, massaged, and thoroughly rinsed to make it less bitter. Season it very well.
Calamondin cake is an old Florida recipe--mostly you fold the finely chopped, seeded fruit into a cake batter of your choice, adjusting for the liquid content. The frosting/glaze is also made with the seeded pulp, powdered sugar, butter, and a little milk. I used to work on a property that had a mature tree with the sour little fruits just going to waste. It is also tasty in a calamondin and pineapple marmalade!
Got recommended this after watching Ann Reardon's video on different lemon recipes. This is so cool, I had no idea so many different types of citrus fruits existed!
This is so cool! As a citrus lover, this is right up my alley. I also happen to love bergamot and Earl Grey tea, fun to learn it comes from a type of orange! I think the presenter underplayed the flavor of the pomelo. They’re beautifully fragrant in aroma and taste, much more inviting than the grapefruit, though I enjoy the latter, too. Just wanted to note, bergamot is pronounced: bur-ga-MOW. The “t” is silent. Lastly, I wish they had covered tangelo/minneola oranges! I’d vote for a part 2 of this, so many fun facts and almost 300 other types of citrus to discuss! 😍🍋🍊
@@hannahdunton54 oh weird. I think I first learned the word in French class, I was specifically taught to say it with a silent “t.” Since it is used often in perfumes and the French are huge in perfumery, that may have been the discussion. But thanks for the note!
Interesting fact for international viewers; a couple of spanish speaking countries switch the name for the lime and the lemon. Confusion ensues. Also, some countries don't have a lemonade (juice) -making tradition at all, and what they call lemonade is actually Sprite-type soda.
Thank you, Chef Cheatham. Extraordinarily well-done series. The best marmalade I tasted was made with kumquats by a Swiss lady. She picked mostly ripe but some close to ripeness. She made her own pectin from the kumquats. In addition, we all have different tastebuds. I drink a section of lemon, pith included, in water during the day. I eat the section and it is not bitter. I read the pith of a lemon becomes bitter when cooked to a certain temperature, muddled, or pounded in mortar. Being super careful with the pith may have to do with the intended use.
I love episodes like these!! It just opens up my mind on how much I don't know about food ingredients around the world! Would love to see more episodes like this one :-)
Calamansi/calamondin is such a ubiquitous flavor here in the Philippines. You almost can't go into a restaurant or eatery without seeing it on noodles like pansit, for soups like bulalo, or placed in the condiments sections where anyone is free to get it next to the soy sauce, vinegar, and fish sauce. It's also super common in drinks as a juice or soda. Even fastfood restaurants like Jollibee have calamansi!
"multiple or aggregate fruit" is the classification for a strawberry. The difference between berries and multiple fruits is all about fruit anatomy and flower parts
I love that you brought up the dried Persian limes I love cooking with them they add such a wonderful slightly tart flavor. Was able to introduce my roommates to them!
Props to Chef Cheatham for tasting some of the really sour and bitter citruses, and though I have seen and tried a lot of them before, it is very interesting to see them in their original form and learn about their anatomies.
We have another kind of citrus here in India called mausambi (sweet lemon) 🍋which looks like a large lemon but is very sweet and delicious Mausambi juice is all the rage here during the scorching summer months
I remember seeing Buddha’s Hand as religious offerings back home but we never eat it, we just offer it to the ancestors and then discard it when it goes bad
Growing up, we were taught that the way to peel pomelos is to roughly cut away the piths and skin with a knife then peel the remaining pith by hand or else the sliced segments will taste bitter. It takes a bit of time but it makes the kitchen smell so fresh.
This channel always has really cool and interesting videos on categories of foods/drinks. This video is up there along with Garret Oliver's beer video on this channel!
I really enjoyed this presentation. I am a doctor of horticulture and I learned some interesting things about some of the citrus family members. Of course, this also made me want to eat some of these delicious fruits.
Growing up when I ate oranges they had seeds in them. I never felt like navel oranges tasted "orange" enough. And now I know there was probably some mystery orange I was eating.
i've been obsessed with all kinds of citrus for years and years now, so this video was a real treat!!! made me so happy to hear so much about all of these interesting kinds of fruits :)
As a filipino, I totally approve on making the Calamasi (Calamondin) into a beverage. We always do that on either hot or cold. Either way, their delicious. It was my favorite dip to barbeques and something grilled.
I am so bloody happy calamondin was included, I've loved those ever since I was kid, I would peel and eat them by the handful. It's high time that citrus got some more attention and love!
For us Brazilians, the lime is called "Tahiti lemon" and the lemon is called "sicilian lemon". And mandarines, depending of the region, are called tangerine, bergamota, ponkans. We also use the lime here as the basse of our national drink, the "caipirinha", that includes cachaça, sugar and ice
You mentioned the citron as the fruit of the “Hadar tree” actually etz hadar means beautiful tree or goodly tree in Hebrew. It makes a great liquor (after it ritual use) and according to folk legend eating a jam made of citron can help infernal women conceive.
There's also an old heritage lime used very commonly and characteristic of a cuisine lots of people know, the makrut or Thai lime, which is the lime that the lime leaves are grown from. The zest is also used in vegetable dips but also forms a core ingredient in most Thai curry pastes. If you've had Thai food, there's a high chance you've had this lime in one form or another.
I'm surprised Yuzu was not included, since it's such a specific taste and so important in Japanese cooking.
I was going to ask the exact same thing!
They missed an another interesting one: Kaffir lime, where you usually use the leaves, instead of the fruits.
I was waiting
they did not mention that pepeda/cavaleri is also considered a species
The mexican lemon too, it tastes really different from any lemon
As a Filipino, it always strikes me as odd how people use the Calamansi (Calamondin) in its ripe form. We prefer to pick it when it's green, when its super sour and perfect to use as a marinade or mixed with vinegar&soy/fish sauce as an all around dipping sauce.
Imagine my shock when I found out people made cakes out of it. Lol
Where's the dalandan
Calamansi cakes arent all that uncommon nowadays though! i've seen them in cafes recently as flavors for little cupcakes, muffins, and cheesecakes. Also dayap cakes!
And true, i was shocked to see her use an orange calamansi. I guess I've never seen them ripe and have only ever seen green in my life
@@nicolle2126 calamansi cake has got to be tedious juicing all those tiny calamansi. But a calamansi pie like a key lime pie would be amazing
@@rumblefish9 tbf its a lot easier to squeeze kalamnsi without tools so its not all that tedious, but then again you can also just buy kalamansi juice/concentrate in bottles (kind of cheating)
I'm Vietnamese. We use them for fruit juice all the time. Tastes amazing.
Bless this woman for eating all these citruses and giving us genuine reactions, so we don't have to guess or eat them all ourselves.
We do need to eat Citrus stuff tho. Vit. C you know
@@sk-saleh4611yeah but you don’t have to subject yourself to sour or bitter for it.
FYI it's common in Asia to eat Pomelo by skinning it completely. The skin is very thick, so you can take a whole 'slice' and start picking out the pulp.
Pomelo without any skin is by far the best citrus
We do it the same in Poland
Finger lime looks like it would be beautiful mixed with pomegranate arils as a garnish.
Excellent suggestion!
Let's call it jewels salad garnish
Anyone find it weird that she didn't eat any of the lemon?
Over top a panna cotta
It is actually used just like caviar
Fun fact:
In Chinese culture, the skin of pomelo is considered to be a great gem. People often braise it to serve it up as a savory dish, but it requires lots of effort ;)
We also love using the dried skin of mandarin as a herb. It's called 陳皮 in Chinese which literally translates to "aged skin". The longer the skin has been dried, the more aromatic it is and they can sell for a fortune!
Learning that lemons, limes, and navel oranges are actually combined from other citrus has shaken my entire reality
And tangerines...
Dandy cadet :)
Honestly me too
@@hunter133officialFor me tangerines not so much
I'd double check though, the chart they show has fingerlines being related to key limes which is just untrue, they are entirely separate plants and evolved naturally.
She could differentiate these citruses so good. Her descriptions were perfect, and not repetitive. She could be an amazing teacher
Would be interesting to see a similar video, but with herbs, for example: in which dishes use coriander or parsley
Spoiler Alert: Coriander is slowly to be scraped into the bin.
Thats simple. Coriander in no one
No recipe should use coriander
@@Zyr4n0 Does it taste like soap to you? unlucky
This is such a great idea
*I really like her voice. It’s fun to learn about these things. In my opinion Kumquats are amazing on their own. They are very tart and sweet and the essential oils create a sparkly feeling on your lips. They’re a favorite of mine*
That's the name of my cat
I really like her as a host. I feel like I’m learning something because her voice has that quality to it.
Also,pomelos are the best. I can wolf down one big fruit in one sitting. 😋
fr I love pomelos they're so tasty and kind of fun to take apart too
She is good but her nails are dirty
I like her too! If she has any other areas of expertise, I think they should bring her back for another video.
hell yea grapefruit included, if i could i would eat like 3 in one sitting
@@NioneAlmie Iirc she also starred in the mushroom video
Esther choi and adrienne cheatham are both great chefs. They understand a lot and know a lot about food. Absolute legends.
Mandarin oranges are actually used during Chinese New Year and it symbolizes abundance and happiness . I used to love these mandarin oranges because they are sweet rather than eating normal oranges .
Plus they're easy to peel!
I also ate them once
I always find Mandarines or Mandarin oranges tarter than actual oranges.
Though i suppose sour could be aligned with sweet in flavour, but oranges are almost always really sweet in terms of like- sugar sweet.
@@asteri8299 Because they pick them green and spray them to last longer and then ship them to you.
Ahhh yes trade those orange for red packet with ur relatives
I actually love kumquats on their own. But I've candied them and put them in a banana cake drizzled with melted dark chocolate. It was amazing!
I've got to try that next time I harvest some. Thanks for the idea.
@@BlackKnightsCommander Now you're making me envious! I would love to grow my own Kumquats. 😁
Kumquat is my cat's name 😅
I’ve found that the personalities of these “how to____ every___” chefs matches with the food they specialize in, for example:
The fish guy: calm and content 🐟
The butcher guy: hardy and strong 🐔
The cheese lady: warm and kind 🧀
Vegetable lady: smart and mature 🥦
The citrus lady: sassy and expressive 🍋
i loved all of them
Shout-out to the mushroom lady too! I've watched that video so many times lol
Justice for my homegirl the spice lady
I think that’s fun but fantasy. Like if the butcher guy was really energetic you could say he’s powerful
yo dont forget the fruit guy
I always assumed that bergamot was a type of herb. And lemons are super useful. I found that the juice and zest really livened up the bulgur wheat I made and now do so on a more regular basis. With stock, it becomes practically creamy. 😊
There is a Bergamot herb too actually! They are similar in aroma :)
The international market by my house sells preserved bergamot -- giant glacéed chunks of the peel in sugar syrup. Too much makes my mouth start to go numb, but I enjoy glacéed citrus peel so much that, how can I resist a piece bigger than the palm of my hand?!?! It makes an exotic variation on my favorite sandwich, replacing the usual marmalade with peanut butter on rye bread.
When she was talking about navel orange developing an immature fruit on one on it's underside, I didn't know that and it makes so much sense. Sometimes it you can see a more defined deviation when you peel the orange, like there's a separated segment that 'crowns' the other segments of the orange.
Yeah I call them hearts 🤗 I figured it was an inbeed because of the deformity. Up to this point I've always eaten oranges with seeds. So seeing a orange without seeds, it was obvious its been genetically mutated and those tiny hearts were evidence of the missing seeds replacing them.
@@SemekiIzuio Crossbreed, rather than inbreed. I am by no means expert on this, but my understanding is that if you inbreed a fruit you just get... more of the same fruit. If insects pollenate a citrus tree of one variety with pollen from another citrus tree of the same variety (inbreeding), it will produce the same fruit as it did before.
Crossbreeding between citrus makes a different variety of sitrus, and if you crossbreed a crossbreed (for example, a seedless mandarin and a seed-bearing orange), there is a chance you will get an orange variety without seeds, or a mandarin variety with seeds.
Don't be so afraid of genetically modified produce. It isn't inherently better or worse than non-GM produce. Organic and GM are not opposites of one another - you can get an organically grown version of a variety that was produced with genetic modification, it just means that the conditions under which the organic one grew were controlled in a different way.
I remember one time I ate a navel orange and the immature fruit was actually quite large! I was like 'oh weird it's almost like there's another orange growing in here' but I never connected the dots XD
Hands down best video I have watched in months. The complexities of crosses in citrus outstrip so many of our other foodstuffs. Thank you for posting such a great video.
The only citrus you left out is (as we call it in Iran, Persia) sweet lemon or sweet cetron, it is extremely sweet but looks exactly like sour lemon 🍋 with thinner skin but you can't peal it with hand, there is no juice or you can't cook with it because it gets bitter so fast in contact with air, it serves as whole fruit and it gets cut exactly when you want to eat the flesh before it gets bitter, it is extremely sweet and I hope everyone taste it one day 😊
Japanese Yuzu was missing, too
And she mentioned but skipped the key lime, known in latam as lemom
I guess we have that in Pakistan also, it's called Mittha. Mittha means sweet as far as I know.
Is that the same as the Mexican sweet lime or Lima dulce ?
Is this called Sukari? Succari?
For Pomelos, once you cut away all the outer pith, you can pull the segments out individually like you would with mandarins. You can tear the pulp and eat with your hands, it's not sticky at all and your hands will be quite clean.
If someone had asked me if there were more than like 7 types on citrus before this, I would've said no
Weird Fruit Explorer look in youtube.
@@DasOhneEnde yes! He's a very interesting watch, i love his content
Those thing hybridize like mad.
@@DasOhneEndemanguito
Mangos
As an autistic person, you’ve cracked the code for informative video format. The cuts. The symmetry. The pop up facts. The diagrams. The fact they’re the same every time. The fact the rolling if the fruit is the same every time. And a lady who says informative things that aren’t cheesy and dumb. Ugh. Lovely.
The calamondin (or tamarind as an alternative) is used as the sour base for a popular and tasty soup in the Philippines: Sinigang. I cannot emphasize how delicious the soup is, and you can use a variety of food items to make it. Popular additions include bok choy, tomatoes, spinach, seafood (fish, prawns, etc), onion, pork, and more. There are lots of EASY sinigang recipes. Enjoy this healthy soup with a scoop of steamed white rice (or nix the rice if you want to reduce carbs). You can find sinigang packets at many Asian food markets. A lot of DoD commissaries also carry the product as many service men have married filipinas, who then helped make it popular in the military community.
Wait, is tamarind a citrus fruit?
No, it is just another popular fruit that can be used as a sour base for dishes here
But Calamondin (kalamansi) and Pomelo are very popular here
wait we can use calamansi for sinigang??? i've only ever used sampalok 😭😭
No we dont use calamansi as a base its sampaloc, calamansi is usually used for adding sourness to food and sauces
I’d love to see a part 2 of this video idea with more varieties of citrus like the Tahitian lime and yuzu!
I love this channel I always learn so much. And she was an AMAZING host ! Please have her back it was a pleasure to watch. Thanks Epicurious ! Love from Colombia amigos!
ruclips.net/video/MVvOwBmL6pY/видео.html n
She comes across as just such a happy person. Lovely and informative
Ah the calamondin, or better known as the calamansi in South East Asia. One thing to note is that they're actually more often found green than orange there, with a yellow flesh. The host absolutely made the right call to make a simple drink with it because that's exactly one of the most ubiquitous and popular drinks you can find at local hawker centres. Highly encourage anyone reading this to give it a try if you ever get a chance.
As for the pomelo, it's definitely one of the most enjoyable fruits just to eat like she did, though those imported into North America tend to be of subpar quality. I'm personally extremely curious about those finger limes now.
Yeah, the calamansi is always used green here, no one use it ripe.
@@nunyabiznes33 because Southeast Asians tend to don't like tartness that much in food, and green Calamansi doesn't have much or if any tartness at all.
@@johngrimm2074 this is definitely the complete opposite of what actual southeast asians are lmao or a gross oversimplification of the many food cultures of south east asians.
@@meep2015 tartness is different from sourness. Sourness refers to flavors that are acidic like vinegar and unripe fruits, while tartness refers to flavors that are acidic yet have sweetness to them. There are flavors like that in southeast Asia, but Sourness is by far much more common than tartness as a flavor profile.
I’m born from Vietnam 🇻🇳 and satsumas is in Vietnam btw it’s also from southeast asia
Thank you for "taking one of the team" biting into all those tart and sour citrus fruits. I'm spared having to learn the hard way myself, lol! Loved this video. Would like to see one about herbs and their uses.
excellent video content and great host too! I'm from Indonesia and there r dozens of mandarins variety in the country that hasn't been included in the video. this citrus family surely is as rich as the history itself.
3:35 In my country we refer to them as “Naranja Agria” which translates perfectly to sour orange. We mainly use them to clean meat, a.k.a getting rid of the scent of raw meat. In which we take a bowl, fill it with clean water, place the raw chicken (example) (previously rinsed), squeezing the oranges and then letting them sit in the water for at least half an hour.
I hope Adrienne becomes a regular - she's such a great educator and character. Doesn't need to say that she's an experienced MICHELIN STAR chef but you can just tell by her ease and candor.
I'm so happy to see Chef Cheatham again. She was a powerhouse on Top Chef and obviously so talented!
My favorite citrus is bitter oranges, they are bitter as the name suggests, sour and a little bit sweet but very floral, we often squeeze it on kebabs. Dried lime are also very famous where I live but the they are sun-dried and not like the one showed on this video
I grew up eating kumquats straight, a lot of the time straight off the tree. My mom used to have to monitor me around them because I would eat myself sick. They’re my favorite citrus to this day.
I don't know what kumquats she had, but the ones we get in our supermarkets in winter are more bitter-sweet that sour. My mom put them in our boots on St. nicholas along with sweets so they are absolutely something that even children would eat. Altough I had a recent experience with my boyfried, who had his first kumquat as an adult because I forced him to try one and he was really weirded out by the flavour: sometime a fruit changes from very sour to very bitter to very sweet while you chew, which is exactly why I love them so much.
they are also great as a garnish for gin and gin cocktails.
the ones i had were whole straight off a tree, addictively sour and so pretty in the garden
You are fantastic! You are adorable and full of knowledge and your delivery held my attention all the way through. I learned so much!
Thank you. I learned a lot today by sacrificing my homework. I can now be called the "citrus expert" in my family and not a failure :). Thank you.
Lime here in Brazil is used for the famous "caipirinha", also to season meats like pork or chicken - not fish or you'll end cooking it unless you're making a ceviche
Also used to make lemonade, just require a bit more sugar as it's a bit more sour than a common lemon
As for tangerines, we got the "mexirica" which got a very thin skin, is small (bigger than a kishu), sweet and don't grow year around. My mom used to make a delicious jam with it
but those limes arent so big as being shown in this video.
exactly what i needed. Epicurious makes the most epic and informative videos when it comes to food. Thank You! However the calamondin or calamansi, here in the Philippines, they're most commonly seen green in color, the ones that are orange in color are considered ripened.
This is so informative and fascinating. Please make more of this series！I’m super interested in knowing more about different kinds of common fruits and vegetables, i.e different types of berries. Thanks！
Any other video they'd be like " yeah thats how you use it " then just move onto the next one, I love that you're showing examples for each one, like the dried blood orange and making tea with the bergamont
Oh I love eating Kumquats on thier own. They are like eating sour candies. Intense at first then gradually gets sweeter as you chew. So good.
Calamondin is an integral part of Philippine cuisine, and really shines in that arena. But yeah, it's great on drinks. Particularly wonderful when mixed with black tea. Heavenly when you spritz one on garlic fried rice.
the dried persian lime is the key ingredient to a popular persian stew called "Ghormeh sabzi." i'm surprised she didn't mention that when she said it can be thrown in a stew because it's literally the ingredient that gives it its distinct flavor
My favorite is the pomelo. Its sweet/sour but less bitter than a grapefruit.
We have a pomelo tree in our yard, yields smaller fruits but really sweet. I love it when they blossom because the scent perfumes the whole area especially in the early morning.
I have a Citron tree here in Brazil, we use the pit to make a type of dessert, it can be made with any citrus with a tick pit, but it tends to be bitter, so we let the pit in water for days sometimes, changing the water every once in a while, after the wash, we make a sugar sirup and let the pit cook in it with a bit of the zest, when it's softer and translucent it's done. Hard to explain without an recipe or name in english that I know of, takes long to prepare but it's easy to do. If properly sealed can be preserved for a while because of the high amount of sugar in it. One of my favorites desserts. ♡
Great video! When I was growing up in Ireland, the only type of orange that I remember was the Seville orange. Every morning my mother would squeeze two Seville oranges per person, for their juice and Vitamin C. We drank it straight, without sugar!
My favorite use of pomelo is for the thick pith. You can make bistec de toronja much thicker than with grapefruit. It does need to be really thoroughly treated with salt, massaged, and thoroughly rinsed to make it less bitter. Season it very well.
Her hair bouncing around every time she dances from happiness eating one is so cute.
And how it shakes when she's shivering from eating all the sour ones 😂
Calamondin cake is an old Florida recipe--mostly you fold the finely chopped, seeded fruit into a cake batter of your choice, adjusting for the liquid content. The frosting/glaze is also made with the seeded pulp, powdered sugar, butter, and a little milk. I used to work on a property that had a mature tree with the sour little fruits just going to waste. It is also tasty in a calamondin and pineapple marmalade!
This lady is such a character and I love her reactions 😭
Got recommended this after watching Ann Reardon's video on different lemon recipes. This is so cool, I had no idea so many different types of citrus fruits existed!
This is so cool! As a citrus lover, this is right up my alley.
I also happen to love bergamot and Earl Grey tea, fun to learn it comes from a type of orange!
I think the presenter underplayed the flavor of the pomelo. They’re beautifully fragrant in aroma and taste, much more inviting than the grapefruit, though I enjoy the latter, too.
Just wanted to note, bergamot is pronounced: bur-ga-MOW. The “t” is silent.
Lastly, I wish they had covered tangelo/minneola oranges! I’d vote for a part 2 of this, so many fun facts and almost 300 other types of citrus to discuss! 😍🍋🍊
Actually if you do a quick google search you can see the t is pronounced.
I love Earl Grey so much I searched for a Earl Grey scented spray. It was made with bergamot.
@@duckduckgoose3496
That's because Earl Gray contains bergamot.
I’m definitely disappointed that they skipped the tangello, one of the strongest/complex flavoured citrus that you can still eat straight :)
@@hannahdunton54 oh weird. I think I first learned the word in French class, I was specifically taught to say it with a silent “t.” Since it is used often in perfumes and the French are huge in perfumery, that may have been the discussion. But thanks for the note!
Will never get tired of these videos
The Calamondin and Blood Orange make really lovely curds. Lime curd is really great as well.
very interesting and informative vlog!
my curiousity, hyped!
Am very impressed by the background presentation and the description of every citrus..✨
Citron is used quite a bit here in Italy. We make syrup and use it for a fizzy drink called Cedrata, and also use it as ice pop flavoring.
Would love one on best use of various leafy greens.
On the pantry side, would also appreciate one on the best variety of rice for different dishes.
I just watched Adrienne’s top chef season!! She’s fantastic!
Interesting fact for international viewers; a couple of spanish speaking countries switch the name for the lime and the lemon. Confusion ensues.
Also, some countries don't have a lemonade (juice) -making tradition at all, and what they call lemonade is actually Sprite-type soda.
I enjoy Adrienne's videos a lot. Entertaining and very informative.
I really love citrus fruits, this made my day tbh
Kumquats are my absolute favourite citrus. The juxtaposition of sour and sweet is so wonderful.
Such a fun and detailed video on citrus👍 I can listen to her all day😁
Thank you, Chef Cheatham. Extraordinarily well-done series. The best marmalade I tasted was made with kumquats by a Swiss lady. She picked mostly ripe but some close to ripeness. She made her own pectin from the kumquats.
In addition, we all have different tastebuds. I drink a section of lemon, pith included, in water during the day. I eat the section and it is not bitter. I read the pith of a lemon becomes bitter when cooked to a certain temperature, muddled, or pounded in mortar. Being super careful with the pith may have to do with the intended use.
I love episodes like these!! It just opens up my mind on how much I don't know about food ingredients around the world! Would love to see more episodes like this one :-)
Same!
Calamansi/calamondin is such a ubiquitous flavor here in the Philippines. You almost can't go into a restaurant or eatery without seeing it on noodles like pansit, for soups like bulalo, or placed in the condiments sections where anyone is free to get it next to the soy sauce, vinegar, and fish sauce. It's also super common in drinks as a juice or soda.
Even fastfood restaurants like Jollibee have calamansi!
loved this episode, you should do berries for the next one 👌🍓🍓
Surprisingly enough strawberry is not a berrie
@@bassmakouki2167 wait what?
@@Just_a_passing_by_doctor yes it's not a berrie as a plant biologist i can confirm that
"multiple or aggregate fruit" is the classification for a strawberry. The difference between berries and multiple fruits is all about fruit anatomy and flower parts
@@Just_a_passing_by_doctor and apparently banana is
I love that you brought up the dried Persian limes I love cooking with them they add such a wonderful slightly tart flavor. Was able to introduce my roommates to them!
Props to Chef Cheatham for tasting some of the really sour and bitter citruses, and though I have seen and tried a lot of them before, it is very interesting to see them in their original form and learn about their anatomies.
We have another kind of citrus here in India called mausambi (sweet lemon) 🍋which looks like a large lemon but is very sweet and delicious
Mausambi juice is all the rage here during the scorching summer months
i've experienced something i never would. thanks for making contents for us. magical.
Adrienne was a great host, really enjoyed this video! Her reaction to the kumquat at 19:45 🤣
Yall, the pith (white part) is great for heartburn. My mom stumbled on to this by chance. Helps me every time!
I remember seeing Buddha’s Hand as religious offerings back home but we never eat it, we just offer it to the ancestors and then discard it when it goes bad
Growing up, we were taught that the way to peel pomelos is to roughly cut away the piths and skin with a knife then peel the remaining pith by hand or else the sliced segments will taste bitter. It takes a bit of time but it makes the kitchen smell so fresh.
This channel always has really cool and interesting videos on categories of foods/drinks. This video is up there along with Garret Oliver's beer video on this channel!
I really enjoyed this presentation. I am a doctor of horticulture and I learned some interesting things about some of the citrus family members. Of course, this also made me want to eat some of these delicious fruits.
My mouth instinctively kept watering and puckering whenever she tasted the sour ones 😹
I'd love to see one of this videos on how to use various types of herbs and one video on the various types and uses of different oils.
I love citrus. A lot of these I've never seen. Maybe I can order some and try then.
Thank you for taking one for the team Chef Adrienne and trying all the citrus!!
Growing up when I ate oranges they had seeds in them. I never felt like navel oranges tasted "orange" enough. And now I know there was probably some mystery orange I was eating.
i've been obsessed with all kinds of citrus for years and years now, so this video was a real treat!!! made me so happy to hear so much about all of these interesting kinds of fruits :)
As a filipino, I totally approve on making the Calamasi (Calamondin) into a beverage. We always do that on either hot or cold. Either way, their delicious.
It was my favorite dip to barbeques and something grilled.
She really knows her history! Im impressed
I love clementines 🤤 but I’ll definitely have to try some new fruits from the store. 👍
As a brazilian, I see that huge family of citrus and immediately think: what if I do a caipirinha with this?! 🤔🤔🤔🤔🤔 I LOVE IT! 🤤
Love this video and the information presented. Definitely should have highlighted Yuzu too!
I am so bloody happy calamondin was included, I've loved those ever since I was kid, I would peel and eat them by the handful. It's high time that citrus got some more attention and love!
Can't wait for you to do Apples then watermelons next.
For us Brazilians, the lime is called "Tahiti lemon" and the lemon is called "sicilian lemon". And mandarines, depending of the region, are called tangerine, bergamota, ponkans.
We also use the lime here as the basse of our national drink, the "caipirinha", that includes cachaça, sugar and ice
You mentioned the citron as the fruit of the “Hadar tree” actually etz hadar means beautiful tree or goodly tree in Hebrew. It makes a great liquor (after it ritual use) and according to folk legend eating a jam made of citron can help infernal women conceive.
infernal!
?
Infertile
There's also an old heritage lime used very commonly and characteristic of a cuisine lots of people know, the makrut or Thai lime, which is the lime that the lime leaves are grown from. The zest is also used in vegetable dips but also forms a core ingredient in most Thai curry pastes. If you've had Thai food, there's a high chance you've had this lime in one form or another.
i feel the sour just by looking it
I enjoyed this video! I find the chef mesmerizing as she was full of information and yet did not seem to know what she was signing up for.
As a filipino it was cursed for me how she sliced that pomelo 😅 cuz we usually take off it's thick skin
For some reason I really enjoy these base ingredient taste research videos.
1:43
How did she not burn her fingers?
Many professional chefs have little feeling left in their fingertips due to repeat cutting injuries.