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…
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.
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.
For the filling:
For the meringue
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.