Trying Every Type Of Citrus | The Big Guide | Epicurious

I'm surprised Yuzu was not included, since it's such a specific taste and so important in Japanese cooking.

Would be interesting to see a similar video, but with herbs, for example: in which dishes use coriander or parsley

Learning that lemons, limes, and navel oranges are actually combined from other citrus has shaken my entire reality

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

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 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. 😋

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!

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.

If someone had asked me if there were more than like 7 types on citrus before this, I would've said no

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 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. 😊

No Yuzu?

Her hair bouncing around every time she dances from happiness eating one is so cute.

Finger lime looks like it would be beautiful mixed with pomegranate arils as a garnish.

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!

Anyone here team grapefruit?

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.

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.

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.

this woman doesn't need anymore vitamins C for the next decade