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Citrus fruit – excellent in so many ways…
The citrus family counts among its members oranges, lemons, mandarins, limes, grapefruit and clementines. Whether quartered and eaten raw or squeezed and drunk, these yellow and orange fruits are delicious and good for our health … and are also excellent in cooking.
Citrus fruit contain more than 80% water and have a very high vitamin C content. But the best of all citrus fruit is the orange. This king of citrus is particularly rich in vitamin C, providing 53 mg per 100 g on average.
The action of vitamin C is enhanced by the presence of flavonoids and anthocyanins which potentiate the antiscorbutic effect of the vitamin C. They also help protect the small blood vessels known as capillaries.
Grapefruit is particularly rich in vitamin A (known for its antioxidant properties), in vitamin B and in minerals and trace elements such as copper, calcium, phosphorus, magnesium and sodium.
In cooking, citrus fruits form an excellent accompaniment to poultry and help to make tasty and well-balanced dishes. A tagine accompanied by crystallized lemon, for instance, is a good example of an everyday recipe that can be enhanced by the fresh and pungent flavour of these fruits. But they can be used in many other ways too, and not just in cooking. Citrus fruits can be used for jobs around the house, such as keeping clothes moths at bay, for example.
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