Limequat is a fruitful tree, and its fruits belong to the citrus category, It is a hybrid tree that combines lemon and kumquat orange that is native to Asia.
Brief information on Limequats
- As it is known, the lemon tree does not tolerate low temperatures, so the Limequat tree because it is a hybrid between lemon and orange, it is more able to withstand colds, it may reach -6 degrees Celsius, but despite this, it is a plant that loves hot climates and fresher crops can be obtained in the tropics.
- Limequats are oval in shape, small in size, between 3-4 cm, and have sweet, fragrant green skin.
- The flesh of the fruit has a yellow color, and it has small edible seeds, and what distinguishes the taste of Limequats most is that it has a sweet flavor, and the whole fruit can be eaten.
- The nutrient value of these fruits is rich in vitamin C, like other citrus fruits, in addition to folic acid, which has many health benefits.
- Limequats can be used in cooked or uncooked recipes, keeping in mind that when they are used in cooked recipes, take care to remove the seeds to get rid of the bitter aftertaste.
- The fruit can be used in salads or for decoration purposes, and it is suitable in appetizer dishes, and it can be made of jelly and jam, and it can be used as a substitute for lemon, or to decorate pies and cakes.
The impression of the taste of Limequats
Initially, you may be inclined to back down when you start biting the whole fruit, including the skin.
Its pungent smell, which is very close to lemon and oranges, may bring back to your mind that pungent taste that you cannot indulge in alone as is the case with orange peel, and you will also be more careful when you eat the flesh of the fruit, and inevitably you will remember the pungent taste of the lemon, which will be difficult for you to eat. Except after squeezing it, and drinking it diluted and slightly sweetened.
Penetrating your teeth with a Limequat fruit for the first time is really amazing, you may take some time to realize that the taste of the fruit is very refreshing and sweet, and it goes against your expectations of the usual tart taste in both lemons and oranges.
You will find that the whole fruit tastes incredibly sweet, with a hint of bitterness, will definitely make you exceptionally fond of this fruit, which encourages you to include it in its entirety (skin and meat) in some recipes such as jam, sauce, and other recipes that we will mention later.
Some delicious recipes for Limequats
Tangy Limequat Curd
- 3 eggs
- 2/3 cup of Limequat juice
- 1 cup of sugar
- 4 tablespoons of unsalted butter, chopped into small pieces
- Pinch of salt
- Whisk eggs, sugar, and juice together in a metal bowl placed in boiling water (water bath).
- We continue to whisk for 10 minutes to prevent curdling, and the mixture becomes thick
- The stand is removed from the hot water and the butter is added and mixed with the mixture until the butter melts.
- A pinch of salt is added to impart the taste, and then the bowl is immediately covered with a plastic wrap to prevent a layer of skin from forming on the surface.
- The bowl is left covered until it cools completely so that the curd will continue.
Taste and serving notes
Limquat and Kumquat jam
- One vanilla bean
- 75gm of Limequat and Kumquat
- 75g orange fillet (including juice)
- 150g preservative sugar (1plus1)
- Limequat, kumquat, and orange fillet are all washed well in running water
- Thinly slices the Limequat and kumquat, keeping the seeds removed.
- Puree two-thirds of the number of slices you have and the orange fillet, and leave the remaining third unmashed.
- Add sliced Limequat, mashed kumquat, and juice and put them in a bowl.
- Add preservation sugar so that it is one part sugar with one part of the fruit to avoid bitterness, then add vanilla.
- Boil the previous mixture in a saucepan with constant stirring to prevent the mixture from sticking to the walls of the pot.
- When the mixture begins to boil vigorously, let the mixture continue to boil for 4-5 minutes until the mixture thickens.
- Fill the mixture in jam jars, and let it cool down at room temperature.
Limequats inverted bars with sugar
- 1 and a half cups of graham crumbs, or whatever substitute for it.
- A tablespoon of granulated sugar
- 6 tablespoons of slightly melted unsalted butter
- Half a small spoon of salt
- Half a cup of granulated sugar
- Two teaspoons of lemon peel
- One tablespoon of cornstarch
- Half a small spoon of salt
- 4 eggs
- Half a cup of Limquates Juice
- 3 tablespoons of slightly melted unsalted butter
The final decking
- Powdered sugar
- The oven is heated up to 180 degrees, and a 9 * 9 oven tray is prepared with the floor and walls covered with foil
- The food processor is used to crush the biscuits to become smooth, and they are rolled out in the tray, then a homogeneous mixture of granulated sugar, butter, and salt is added to it, and here we must obtain a texture more like coarse sand.
- Spread the whole mixture in the tray with pressure with the back of a large spoon.
- Put the tray in the oven and bake for 20 minutes.
- Until the baking time is over, we prepare the filling, where the lemon peel, sugar, cornstarch, and salt are whisked until completely homogeneous, then eggs, juice, and butter are added to them.
- After the baking time is over, the filling is poured on top, then baked again for another 20 minutes.
- The tray is taken out of the oven and left until it cools completely, then it is cut into the shapes you want, and then powdered sugar is sprinkled over it.