Trying Every Type Of Citrus | The Big Guide | Epicurious
HTML-код
- Опубликовано: 13 май 2024
- Join Chef Adrienne Cheatham for a deep dive into everything you’d ever need to know about working with citrus in the kitchen. From the origins of each cultivar to using the right variety for every occasion, Chef Adrienne breaks it all down, giving you the knowledge and confidence needed to unleash your inner fruit ninja.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
--
0:00 Introduction
0:19 Navel Orange
0:35 A Brief Note On Crossbreeding
2:05 Moro Blood Orange
3:33 Seville Sour Orange
4:19 A Brief Note On Seeds
5:23 Bergamot
6:53 Citron
8:03 Buddha’s Hand
9:12 Lime
10:43 Lemon
10:57 A Brief Note On Fruit Seasons
12:08 Finger Lime
12:56 Meyer Lemon
14:16 Pomelo
15:13 Red Grapefruit
15:41 A Brief Supreme Tutorial
16:27 Mandarin
17:27 Kishu Mandarin
18:07 Satsuma Mandarin
19:15 Kumquat
20:20 Calamondin
21:44 Conclusion
Still haven’t subscribed to Epicurious on RUclips? ►► bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 
Хобби
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
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
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.
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.
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
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
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 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
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 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.
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.
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
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
She could differentiate these citruses so good. Her descriptions were perfect, and not repetitive. She could be an amazing teacher
*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
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
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 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. 😁
Esther choi and adrienne cheatham are both great chefs. They understand a lot and know a lot about food. Absolute legends.
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?
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.
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.
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 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
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
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 :)
I’d love to see a part 2 of this video idea with more varieties of citrus like the Tahitian lime and yuzu!
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
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 😂
You are fantastic! You are adorable and full of knowledge and your delivery held my attention all the way through. I learned so much!
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
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
She's so charismatic and eloquent, I could listen to her all day, excellent video
Thank you for taking one for the team Chef Adrienne and trying all the citrus!!
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.
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.
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!
I'm so happy to see Chef Cheatham again. She was a powerhouse on Top Chef and obviously so talented!
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!
This lady is such a character and I love her reactions 😭
Wow I learned so much in just the first minute. Also very clear explanations. Love it!! Thank you
I didn't think I would enjoy this guide as much as I did. Learned a lot, thanks!
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
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.
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.
I enjoy Adrienne's videos a lot. Entertaining and very informative.
Am very impressed by the background presentation and the description of every citrus..✨
Such a fun and detailed video on citrus👍 I can listen to her all day😁
i've experienced something i never would. thanks for making contents for us. magical.
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!
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!
I really love citrus fruits, this made my day tbh
That was awesome Adrienne and very informative! Thank you!
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.
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!
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!
Wow!!! now that was a serious citrus history voyage!!! LOVE IT!!
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 love citrus. A lot of these I've never seen. Maybe I can order some and try then.
She comes across as just such a happy person. Lovely and informative
I enjoyed this one!
Thank you Adrienne.
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.
Adrienne was a great host, really enjoyed this video! Her reaction to the kumquat at 19:45 🤣
loved the editing on this! so fun!
Will never get tired of these videos
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.
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.
She's so sweet, I love seeing her explain things!
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!
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.
Mind blown. Thank you so much for sharing all the infos here and how fun!
This was so interesting to watch! I definitely gained some knowledge. 😃☺️ & I love her personality.
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.
Man, my mouth is watering
yo best video on the internet, i love citrus, makes me so happy. good video. thank you so much.
very interesting and informative vlog!
my curiousity, hyped!
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
The Calamondin and Blood Orange make really lovely curds. Lime curd is really great as well.
For some reason I really enjoy these base ingredient taste research videos.
This was so interesting and fun to watch!!
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 love clementines 🤤 but I’ll definitely have to try some new fruits from the store. 👍
Incredible video, very nicely done, appreciated, cheers!
This was very informative and all around just great to watch
My mouth instinctively kept watering and puckering whenever she tasted the sour ones 😹
Not sure if she got the best examples of kumquats to try there! Like other citrus, they have varying levels of sweetness. I ate some last week that were between 12-14 on the Brix scale-the same as the sweet mandarins she tried. 😊 They’re my favorite citrus, and so good for you because you’re eating the whole fruit! Extra fiber and antioxidants! Give kumquats a try~ 🍊
Kumquats are my absolute favourite citrus. The juxtaposition of sour and sweet is so wonderful.
This is super useful, I've been wanting to use more citrus in my cooking.
Love this video and the information presented. Definitely should have highlighted Yuzu too!
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
That was SO FREAKING fun!
Citrus fruits have always been my favorite.
Btw thanks for teaching me the English names since I speak Portuguese from BR.
Kuddos to you
This was an excellent and informative video. Thank you.
Can't wait for you to do Apples then watermelons next.
i feel the sour just by looking it
That's awesome, many of them I've never seen it, thank you for showing it, good vídeo.
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.
Kalamansi and Yuzu are pretty good too :)
Calamondin=Calamansi 🍋