Citrus plant, edible and delicious fruit


All of our citrus plant varieties produce certified edible fruit, each with their own distinct flavour and characteristics.

Your Citrina is not simply for decoration, it is a unique fruit tree developed to grow delicious miniature fruit that taste as good as they look. A kitchen or home with a Citrina will enjoy fruit straight from the branch; and nothing tastes as good as heathy food.

Our trees have been lovingly nurtured to give only the finest natural ingredients. Citrina fruit is highly versatile, letting you experiment with anything from cocktails to desserts to main dishes – and wowing guests with your home-grown produce. With so many exciting possibilities, you will be keen to start playing in your bar or kitchen straight away…so to help you get started here are some tried and tested recipes for each of our fruit varieties…

Choose your favourite fruit

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Calamondin Sweet Risotto


  • 1/2 litre milk
  • 1/2 vanilla pod
  • 160g round grain rice (risotto)
  • 60g sugar
  • 35g butter
  • 70cl single cream
  • 1 anise star
  • Juice of 4 calamondin (keep the skin)



Make a Calamondin juice, keep the skin to be cut in a thin “brunoise” (small dice).

Heat the butter in a saucepan. Add the rice and the brunoise of Calamondin, let fry for a few seconds until the rice becomes slightly transparent and impregnate the butter, add the anise star.

Add calamondin juice and let evaporate.

Boil the milk gently with the vanilla pod and add it gradually into the pan, in 3 parts, waiting for the rice to absorb the milk at each time.

Remove from heat, and add the sugar and cream. Cover it, wait 3 to 4 minutes before serving.

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 Lime Kaffir

Thai Soup with Tofu and Lime Kaffir leaves

Ingredients (4px)​

  • 150g shiitake mushrooms
  • 15ml olive oil
  • 2 shallots (minced)
  • 10ml Lemon Lakeland Juice
  • 4 Lime Kaffir leaves
  • 2 spring onions
  • 225g tofu (cubed)
  • 30ml (2 tbsp.)rice vinegar
  • 30ml (2 tbsp. ) fish sauce (nuoc-mâm)
  • 1 tin of coconut milk (400ml)
  • 100g carrot (into thin slices)
  • ½ liter of chicken stock or vegetable stock
  • 50g “mange-tout”
  • A few coriander leaves
  • Salt and pepper



In a saucepan, fry the mushrooms in olive oil over high heat until the liquid evaporates (5/6 min). Add salt and pepper.

Add the shallots and the tofu and let fry (2/3 min), deglaze with the vinegar and the fish sauce. Add coconut milk, Lime kaffir leaves, Lakeland juice and the carrots (cut in thin slices).

Boil and let simmer (10 min) on low heat. Add the “mange tout” and let cook (5/6 min).

To obtain a creamy soup, put the stock into a blender (1 min). Adjust seasoning and serve with coriander leaves.

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Calamondin hot tea


  • 3 slices of ginger root
  • 1 cinammon stick
  • 2 Calamondin
  • 500ml water



In a tea pot, put the ginger , cinnamon and the Calamondin.

Add hot water and let it infuse for 5 minutes.

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Prawns ceviche with Calamondin

ingredients (4PAX)

  • 200g cooked prawns (peeled)
  • 1/2 avocado
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1 small red onion
  • 2 spring onions
  • 10 cherry tomatoes (cut in two)
  • Fresh Coriander
  • Juice of 8 Calamondin
  • Zest of 4 Calamondin
  • Juice of 3 Lemon Lakeland
  • 3 tbsp. olive oil
  • Salt and pepper


In a bowl, cut all ingredients into cubes.

Add shrimp, Calamondin juice, Lakeland juice, Calamondin zest, olive oil, salt and pepper.

Mix well, cover and let it rest in the fridge (20/30 min).

Add coriander leaves before serving.

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Lemon Meyer

French Kiss


  • 50ml vodka
  • 25ml raspberry puree
  • 12.5ml Lemon Meyer juice
  • 2 fresh raspberry
  • 120ml pineapple juice


Cool a Martini glass with ice and water.

Put all ingredients in a shaker, add ice and shake for 5 seconds.

Strain twice and pour into the frozen Martini glass.

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Lemon Meyer

Lemon meyer meringue tartlet

Ingredients (4px)

For the filling:

  • 8 tartlets (buy in a store)
  • Juice of 1 or 2 Lemon meyer
  • 100g custard sugar
  • 2 eggs
  • 85g unsalted butter

For the meringue

  • 3 egg white
  • 150g granulated sugar


In a saucepan add the Meyer juice to the butter. Melt over in a low heat.

In a bowl, mix the eggs with the sugar, whisking vigorously, then pour the melted butter and Meyer juice on it.

Return the mixture into the pan and cook (3 min) until the Meyer filling has thickened.

Pour this Meyer cream into the tartlets and refrigerate.

Whisk the egg whites while adding half the sugar, and continue to whisk again until reaching a very firm meringue. Add the remanining sugar in the end to tighten the meringue.

Using a piping bag draw small meringue spikes on the tartlets, then burn with a blowtorch.

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 Lime Kaffir

Scallops with Lime Kaffir Green Curry

Ingredients (4 Px)

  • 8 scallops
  • 1 shallot
  • 150cl of single cream
  • 150cl white wine
  • 4 Lime Kaffir leaves
  • 1 tbsp. of (Thai) green curry paste
  • Fleur de sel
  • Pepper


Chop the shallot finely.
In a saucepan pour the white wine, add the shallot and boil (3/4 min). Let the alcohol evaporate, then add the Lime Kaffir leaves.
Let it reduce, add the cream and the curry paste. Boil again (3/4 min).

Mix the scallops with the fleur de sel (2 min. each side), then add pepper.

Dress on plate and pour the Lime Kaffir sauce around the scallops.