Recipes

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

Calamondin hot tea

Ingredients

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

 

Preparation

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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Calamondin

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

Preparation

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

Ingredients

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

Preparation

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

Preparation

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

Preparation

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.